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Pork Belly Bao Buns with Hoison Sauce and Kewpie Mayo


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Ingredients

12 portion(s)

Pork Belly Bao Buns with Hoison Sauce and Kewpie Mayo

  • 1000 grams Pork Belly
  • 1 litres Boiling water
  • 50 grams olive oil
  • 2 heaped tablespoons sea salt flake
  • 250 grams Strong white bread flour
  • 2 teaspoons dried instant yeast
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarb soda
  • 1 pinches caster sugar
  • 1/2 teaspoon sea salt flakes
  • 1 tablespoon full cream milk
  • 125 grams water
  • 2 clove garlic
  • 150 grams soy sauce
  • 150 grams Peanut Butter
  • 80 grams brown sugar
  • 40 grams rice wine vinegar
  • 50 grams sesame oil
  • 2 tsp Chinese five spice powder
  • 1/4 tsp ground cayenne pepper
  • 125 grams Grapeseed Oil
  • 1 portions egg yolk
  • 1 tsp apple cider vinegar
  • 1/4 tsp wasabi paste
  • to taste salt
  • to taste fillings, e.g coriander, shallots, cucumbers, carrot

  • to taste Finely chopped, e.g coriander, carrot, cucumber, shallots
  • 6
    1h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9
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Recipe's preparation

    Pork Belly
  1. Place pork belly on a wire rack, skin side up over a sink
    Blanch skin by pouring boiling water over entire pork belly
  2. Transfer Pork belly to chopping board and score skin with sharp knife
  3. Pour oil and sea salt flakes directly onto skin and massage into pork belly skin generously, ensuring you get into the scoured areas
  4. Place into air fryer and cook for approximatley 35 minutes, 200 degrees or until skin is bubbling and crispy
  5. Steamed Bao Buns
  6. Place flour, yeast, baking powder, bicarbonate of soda, sugar and salt in mixing bowl then blend 30 sec/speed 10. Scrape down sides of mixing bowl with spatula.
  7. Add milk and 125 g water then knead 1 min 30 sec Meanwhile, grease a large bowl with oil. Tip out dough, shape into a ball, then place in prepared bowl. Cover with cling film then leave to prove in a warm place until doubled in size (approx. 40 minutes).
  8. Tip risen dough out onto a lightly floured surface and divide into 12 balls, approx. 30 g each. Place on 2 greased baking trays with enough space between to double in size. Cover lightly with oiled cling film and leave until doubled in size (approx. 20-30 minutes). Meanwhile, cut baking paper into 12 squares (approx. 8 cm).
  9. Roll each ball of dough into an oval 10 cm long. Place a square of baking paper onto each oval and fold buns over to create semi-circles. Arrange folded buns on a chopstick (approximatley 3 buns per chopstick) and then place buns back on trays, lightly cover with oiled cling film and leave to prove for another 10-15 minutes until risen.
  10. Place 1500 g water in mixing bowl and bring to the boil 12 min/Varoma/speed 1. Meanwhile, grease Varoma dish and tray and use this time to prepare bao bun fillings (examples- coriander, cucumber, carrot)
  11. Place buns in prepared Varoma dish and Varoma tray, leaving space for them to puff up. Place covered Varoma into position then steam 10 min/Varoma/speed 1. Keep buns warm after steaming in thermoserver.
  12. Kewpie Mayo
  13. Place jug onto mixing bowl lid and weigh out grapeseed oil
  14. Place egg yolks, vinegars, salt and wasabi paste into mixing bowl and whisk 2 min 30 sec/speed 4

    slowly pouring reserved oil onto mixing bowl lid and letting it trickle into mixing bowl to emulsify. Transfer to serving bowl
  15. Hoison Sauce
  16. Place garlic in mixing bowl and chop 5 sec/speed 5.
  17. Add remaining hoisin sauce ingredients and mix 10 sec/speed 6. Transfer to a bowl and place in fridge until needed.
  18. Assembly
  19. Remove pork belly from air fryer, remove skin and chop into 2cm pieces, transfer to serving plate.

    Cut remaining pork meat into strips and transfer to serving plate
  20. Fill bao buns with pork meat, crispy skin, kewpie may & fillings. Drizzle with hoison sauce
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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