Gua Bao Steamed Pork Belly Buns

Finger Food from the BBQ and Grill

Posted by Grub Street Publishing

About

MAKES 6
COOKING TIME: 4 HOURS
RESTING TIME: 12 HOURS (OVERNIGHT) DIFFICULTY **

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You Will Need (18 things)

  • FOR THE MEAT

  • 200 g Smoked and cured Pork belly
  • 100 ml Sugar beet Syrup
  • 100 ml Honey

  • FOR THE STEAMED BUNS

  • ½ Cube fresh Yeast
  • 350 g Cake Flour & pastry flour
  • 2 tbsp Sugar
  • 4 tbsp Sunflower Oil
  • 1 pinch Salt

  • FOR THE VEGETABLES

  • 4 Carrot(s)
  • 1 Cucumber
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 1 tbsp Sushi Vinegar
  • 4 Spring Onions , the white part cut into fine strips, to garnish
  • 2 tbsp Coriander Leaves , to garnish

Steps (5 steps, 240 minutes)

  1. 1

    The previous day, put the pork into a foil container and pour the syrup and honey over it. Preheat the barbecue to 180°C and cook indirectly for 2 hours, basting with the liquid every 10 minutes. Refrigerate overnight. On the actual day, cut the pork into 12 slices and grill the pieces for a short time.

  2. 2

    For the buns, dissolve the yeast in 175 ml of lukewarm water. Combine the flour and sugar in a bowl and make a well in the middle. Pour the dissolved yeast into the well, cover it with some flour from the edge, and leave to stand for 20 minutes. Then add 2 tablespoons oil and the salt, and knead into a smooth dough. Cover the bowl and leave to stand for 1 hour.

  3. 3

    Roll out the dough to a thickness of 2–3 mm, and cut out six 11-cm-diameter discs. Brush with the rest of the oil and fold in half. Place the buns in a bamboo steamer and steam over boiling water for 20 minutes.

  4. 4

    For the vegetables, peel the carrots and cucumber and shave off fine strips with a vegetable peeler. Mix the strips with the salt and sugar, and leave to stand for 10 minutes. Then mix in the vinegar.

  5. 5

    Fill the buns with the vegetables and pork, and garnish with the spring onions and coriander.