Gua bao

Yields40 Servings
FOR THE FILLING:
 200ml hoisin, plus extra for serving 50g smooth peanut butter
 10ml oyster sauce
 10ml light soy sauce
 20g sugar
 500g pork belly
FOR THE BUNS:
 500g Asian bao flour (or strong white bread flour)
 225ml milk
 10g fresh yeast
 75g sugar
 50g unsalted butter
 1⁄2 tbsp baking powder
To serve:
 1⁄2 cucumber, finely diced
 4 spring onions, finely sliced peanuts, crushed
1

Preheat the oven to 160C/310F/gas mark 2.

2

Mix all the filling ingredients (apart from the pork) together until combined. Put the pork bellies into an oven dish and pour the mix over, rubbing it in (save all the excess marinade for later use).

3

Cover with water (or chicken stock if you prefer), and cover the dish with foil, sealing around the edges. Cook in the oven for 2 hours 40 minutes.

4

Once cooked, take off the excess fat and shred the meat. Add some of the cooking liqueur back through to keep it moist. It’s best left in the fridge overnight at this point, as the cooking liquor is absorbed by the meat.

5

To make the baos, combine the bun ingredients together and knead for 5 minutes, then let the dough rest for 2 hours.

6

After 2 hours, punch the dough down and turn out onto a clean work surface. Divide it in half then gently roll both pieces into logs, before portioning up into smaller pieces, about the size of a ping pong ball. Roll each of the pieces into a ball and place onto parchment paper.

7

Flatten one ball with the palm of your hand and lay a greased chopstick in the middle, folding the bun over. Then allow the baos to rest for 15 minutes.

8

Steam the buns in a bamboo steamer lined with parchment paper to stop it sticking – they will only take 10 minutes. (You can either use the buns fresh or they can be frozen at this point and re-steamed when you want them.)

9

To serve each bao, add some hoisin, cucumber, spring onion and crushed peanuts to each bao, along with the meat. Use some of the excess marinade to season the pork.

CategoryCuisine

Ingredients

FOR THE FILLING:
 200ml hoisin, plus extra for serving 50g smooth peanut butter
 10ml oyster sauce
 10ml light soy sauce
 20g sugar
 500g pork belly
FOR THE BUNS:
 500g Asian bao flour (or strong white bread flour)
 225ml milk
 10g fresh yeast
 75g sugar
 50g unsalted butter
 1⁄2 tbsp baking powder
To serve:
 1⁄2 cucumber, finely diced
 4 spring onions, finely sliced peanuts, crushed

Directions

1

Preheat the oven to 160C/310F/gas mark 2.

2

Mix all the filling ingredients (apart from the pork) together until combined. Put the pork bellies into an oven dish and pour the mix over, rubbing it in (save all the excess marinade for later use).

3

Cover with water (or chicken stock if you prefer), and cover the dish with foil, sealing around the edges. Cook in the oven for 2 hours 40 minutes.

4

Once cooked, take off the excess fat and shred the meat. Add some of the cooking liqueur back through to keep it moist. It’s best left in the fridge overnight at this point, as the cooking liquor is absorbed by the meat.

5

To make the baos, combine the bun ingredients together and knead for 5 minutes, then let the dough rest for 2 hours.

6

After 2 hours, punch the dough down and turn out onto a clean work surface. Divide it in half then gently roll both pieces into logs, before portioning up into smaller pieces, about the size of a ping pong ball. Roll each of the pieces into a ball and place onto parchment paper.

7

Flatten one ball with the palm of your hand and lay a greased chopstick in the middle, folding the bun over. Then allow the baos to rest for 15 minutes.

8

Steam the buns in a bamboo steamer lined with parchment paper to stop it sticking – they will only take 10 minutes. (You can either use the buns fresh or they can be frozen at this point and re-steamed when you want them.)

9

To serve each bao, add some hoisin, cucumber, spring onion and crushed peanuts to each bao, along with the meat. Use some of the excess marinade to season the pork.

Gua bao