¼ cup hoisin
1 cucumber, thinly sliced
¼ cup finely sliced spring onion
Slow-roasted pork:
800g (1.76 lb) pork belly
¼ cup sea salt
¼ cup sugar
Bao buns:
360g (12.7 oz) plain flour (all-purpose), plus extra for dusting
20g (0.7 oz) skim-milk powder
4g (0.14 oz)baking powder
5g (0.18 oz) instant dry yeast
35g (1.2 oz) white sugar
35g (1.2 oz) vegetable oil, plus extra for greasing the dough
200g (7 oz) warm water
14 squares of baking paper (about 10x10cm/4x4inches)
First Attempt
This recipe is amazing! The only thing I changed is I basted the pork in hoisin sauce after slicing, and used the spicy mayo on the bun, from the red-cooked pork belly bao bun recipe because my taste buds were calling out for it. 🤣 As per usual this is another Marion recipe that will not dissappoint! Cannot wait to make it again!
Amazing
I made this today….it was well worth the time and my buns came out perfect!! The cucumbers are the perfect touch!! If I could insert a picture I would because it is just that good!! I will be making this for friends and family again. Thank you for this amazing recipe ❤️