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Steamed Bao Buns With Five Spice Pork Belly Recipe Ingredients

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SteamedBaoBunsWithFiveSpicePorkBellyRecipeIngredients

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Steamed Bao Buns With Five Spice Pork Belly Recipe Ingredients

Prepare a restaurant-style favourite at home with this Steamed Bao Buns with Five Spice Pork Belly ingredients bundle. Featuring all the essentials to create soft, fluffy bao and rich, aromatic pork belly, this pack makes it easy to build a flavour-packed meal with sweet, savoury, and spiced notes. Perfect for sharing or elevating your home cooking.

Grouped product items
Product Name	Qty
Purple Orchid Bun Flour 2.5kg €7.99
Pagoda Shaoxing Cooking Wine 750ml 绍兴料酒 €3.99
Cock Brand Cinnamon Stick 57g €1.99
Lee Kum Kee Premium Dark Soy Sauce 500ml 李锦记特级老抽 Special Price €2.17 Regular Price €2.99
Buy 12 for €1.70 each and save 22%
Lee Kum Kee Premium Light Soy Sauce 500ml 李锦记生抽 Special Price €2.08 Regular Price €2.99
Buy 12 for €1.65 each and save 21%
TAISUN PEONY Rock Sugar 454g €1.99	Out of stock
Golden Lion Dried Star Anise 100g 金狮牌小包八角 €1.99
LEE KUM KEE - Chu Hou Paste 368g 李錦記柱侯醬 €2.99
Buy 12 for €2.00 each and save 33%

Steamed Bao Buns With Five Spice Pork Belly Recipe Ingredients

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Code:	SteamedBaoBunsWithFiveSpicePorkBellyRecipeIngredients
Country Of Origin	China
How to use?	Steamed bao buns with five spice pork belly recipe Ingredients Bao Buns: Makes approximately 8 240g Low Gluten Wheat Flour (I use Mantou brand but regular plain flour will work.) 1 tbsp sugar ½ tsp salt ½ tsp baking powder 1 tsp yeast 1 tbsp vegetable oil ( plus extra for 100 ml warm water 50 ml warm milk Five Spice Pork Belly: 400g Deboned raw pork belly strips, chopped into 2 inch / 5 cm pieces 1 ½ inch piece of ginger (10g) – thinly sliced 2 pieces of cinnamon stick 2 pieces of star anise Braising Sauce: 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp of Chu Hou paste 1 tbsp ShaoXing Wine (Chinese cooking wine) 40g rock sugar or (regular brown or white sugar will work) 650ml water Method Start with the bao buns. Add all the ingredients into a food mixer, and mix with the dough hook for 3 minutes until combined. Then knead it on a floured surface for 3-4 minutes until smooth. Roll the dough out to about 3 mm in height. Use a round cutter or pint glass to cut out round shapes, an 11 cm cutter will make 8 bao buns .Brush the surface with vegetable oil and then fold that side in - this is so they won't stick too much. Place them on a lined baking tray or plate. Cover them with a tea towel and leave to prove for an one and half to two housr, they will double in size. Meanwhile get started on your fillings. Heat the wok, add some oil, and when hot, add the ginger pieces and the pork belly. Fry the pork belly on both sides until it is slightly brown in colour. Browning it will add flavour. Next, add the cinnamon, star anise and stir for a minute or two. Combine all the braising liquid ingredients and then add it to the pan. Simmer on medium heat with a lid on for 50-55 minutes, until the liquid has mostly evaporated and you are left with a sticky dark sweet sauce coating the pork belly. When your bao buns have proved, place them into a steamer - still on the grease proof paper - and let them steam for 8 minutes and then rest for 5 minutes. A bamboo or pot steamer will work. Fill and eat!
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