Back to 8 servings 2 cup all purpose flour 125 ml water, , or 140ml milk, 3.5% fat 2 tsp instant yeast pinch of salt 2 tbsp sugar, , optional 1 tbsp vegetable oil, , optional pickled mustard green, , minced and stir-fried 1 cup toasted peanuts 1 tbsp sugar powder Coriander leaves 2 fresh thai pepper 2 minced garlic 1 tsp minced scallion 1 tbsp light soy sauce 1 tbsp sesame oil 1 kg pork belly, , skin on 1 cup fried shallots 25 g rock sugar 4 tbsp light soy sauce 3 tbsp soy paste, , or 2 tbsp. dark soy sauce 4 tbsp Shaoxing wine 4 garlic cloves, , sliced 0.25 tsp white pepper powder 2 green onions 1 tsp Chinese five spice powder
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1 Step 1: Cut the pork belly into large slabs. Place in a pot with enough cold water, bring to a boil and continue cooking for 1 to 2 minutes. Transfer out, drain and clean.2 Step 2: Heat around 1 tablespoons of oil in a wok and then fry the pork belly until browned. Transfer to a simmering pot, add all the other ingredients and enough water except fried shallots, bring to a boil and continue cooking for around 1 hour. Add fried shallots if you plan to use and continue simmering for 30 minutes to 50 minutes until the pork belly becomes really soft.3 Step 3: In a stand mixer, mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic, smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing (around 1 hour).4 Step 4: When the dough is about 1.5 times in size, transfer out and re-knead until smooth in surface again (key step to smooth surface). Then divide into 8 portions. Knead each of the portions for 1 or 2 minutes until they are smooth. And then roll each of the small balls to an oval like shape.5 Step 5: Slightly dust the oval (or brush a layer of oil on surface) and fold the dough over by the middle.6 Step 6: Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 15 minutes. Re-start the fire and steam the buns for 10 minutes after the water boils.7 Step 7: Mix all the ingredients for optional Chili sauce.8 Step 8: Heat around 3 tablespoons of oil in wok and then fry minced pickled mustard green for 2-3 minutes until aroma.9 Step 9: Smash toasted peanuts and mix with 1 tablespoon of sugar powder.10 Step 10: Add braised pork, mustard green, sweet smashed peanuts and fresh coriander leaves.getsaucepan.com/r/7d566413-1a1e-46d5-afe8-5b9da857604d · Original: https://www.chinasichuanfood.com/gua-bao-taiwanese-pork-belly-buns/
