Sticky pork belly bao buns

Prep: 40 mins Cook: 2 hrs

More effort

makes 10

These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts

Nutrition and extra info

Nutrition: per bun

  • kcal570
  • fat22g
  • saturates6g
  • carbs66g
  • sugars17g
  • fibre3g
  • protein26g
  • salt1.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pork

    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 800g piece boneless pork belly, cut into thick slices
    • 4 tbsp light muscovado sugar
    • 3 garlic cloves, sliced
    • thumb-sized piece ginger, sliced
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 star anise
      Star anise

      Star anise

      star an-eese

      Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

    • 100ml Shaosing rice wine
    • 2 tbsp dark soy sauce
    • large pinch of Chinese five-spice powder

    For the buns

    • 250g plain flour, plus extra for dusting
    • 1 tbsp white caster sugar
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 2 tsp fast-action dried yeast
    • 50ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 tbsp sunflower oil, plus extra for greasing
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the crushed chilli peanuts

    • handful roasted peanuts
    • 1 tsp togarashi spice mix (see tip below)

    To serve

    • coriander leaves
    • cucumber batons
    • shredded spring onion
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    Method

    1. Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.

    2. Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.

    3. To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.

    4. For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)

    5. Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.

    6. Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (0)

    We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

    Be the first to comment on this recipe…

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…