Slow Cooked Pork Belly: ▢ 1 kg (2.2 lbs) rindless pork belly slices chopped in half - (each piece being approx. the length of your index finger ▢ 1 litre (4 ¼ cups) hot chicken/veg stock ▢ 1 tbsp minced ginger ▢ 3 cloves garlic - peeled and chopped in half ▢ 1 tbsp rice wine ▢ 1 tbsp caster sugar Making homemade baozi is actually quite easy and simple, it just takes a little time to let your yeast dough to rise, and you're ready to roll. Pleat, fill, Step 1: Find a great, classic recipe. We love the famous char siu bao, stuffed with sweet and sticky BBQ pork that can be found all over Hong Kong and are often seen at dim sum restaurants. This recipe from Mochi Mommy offers an easy-to-follow take on this classic recipe, adapted for the modern American kitchen (hint: there may be an Instant Place a few spoonfuls of filling in the middle of the wrapper. Hold the wrapper in your non-dominant hand. Use your thumb and index finger of your dominant hand to pinch the edges of the wrapper together. Please refer to my video above if you need visual guidance. Let the buns sit for 20 – 30 minutes until puffy.
Place the buns on parchment paper and place in a bamboo steamer over boiling water. Steam until the buns are puffed, 6 to 8 minutes. To finish the buns: Remove the skin from the pork and roughly chop.
Add Pork: As soon as the mixture turns to a medium golden brown, add the marinated pork. Slowly & carefully stir the mixture to completely coat the pork with the caramel sauce. Make sure to scrape the sides of the pan to incorporate all the caramel. Continue browning the pork on medium/high heat for about 5 minutes.
3. The Sauce. Each bun is dressed with "one thin layer" of hoisin sauce. Noodle Bar buys their hoisin from S.E.A. Market (Southeast Asian Market), a distributor of Asian ingredients to New York
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    • bao bun recipe pork belly