19 Aug Char Siu Bao Buns
Prep Time: .5 Hours
Total Time: 2.5 Hours
Servings 4 Person(s)
For the Char Siu Pork
- 1" Thick slices of Pork Belly
- Angus & Oink Char Siu Seasoning
- Soy Sauce
- Red Pepper
- Coriander Leaf
- Voodoo Mango Sauce
- Peanuts - finely chopped
For the Steamed Bao Buns
- 525g Plain Flour, plus a little extra for dusting
- 20g Caster Sugar
- 50ml Milk
- 5g Fast Action Dried Yeast
- 15ml Sunflower Oil
- 15ml Rice Vinegar
- 5g Baking Powder
For the Pork Slices
Simply dust 1” thick slices of pork belly with a generous amount of Angus & Oink Char Sui dry rub and pop on the smoker at 140-160c with a little cherry smoke for a couple of hours until the pork belly starts to crisp up and the meat becomes tender.
Whilst the pork is smoking, lets get those Bao Buns underway………….
- Mix together the flour, sugar and 1/2 tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.
- In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
- Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Once the pork is ready fill the buns with the pork, then add some slithers of carrot, red pepper and coriander leaf, drizzle over some Voodoo Mango sauce and sprinkle some chopped peanuts!