Five-Spice Roast Pork Bao Bun with Hoisin Sauce, Cucumber & Spring Onions Recipe

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Ingredients

1 kg pork belly
250g sea salt
250g caster sugar

For the Buns
300g plain flour
1 tsp instant yeast
1 tsp baking powder
1 tsp sugar
155ml lukewarm water

To Garnish
1 jar hoisin sauce
½ bunch spring onions, sliced
½ cucumber, sliced
80g peanuts, roasted and chopped
3 red chillies, chopped

Start by mixing the sugar and salt together and rub all over the pork belly. Wrap it in cling film and let it brine overnight in a tray in the fridge.
The next day, preheat the oven to 240°C. Brown the pork belly in the oven for about 30 minutes. Turn down the heat to 120°C and cook for about 3 more hours until the pork is tender. You can now press your pork overnight in the fridge with some weights on top if you want to have perfect slices. Alternatively, you could just slice your pork belly ready to put into the buns.
To make the buns, put all the ingredients in a mixer with a dough hook and mix for 10 minutes. Divide the dough into 8 balls, before making each one an oval shape.
Brush with vegetable oil in the middle and then fold over with a piece of parchment in between the fold and prove for 30 minutes. They won't double in size so don’t worry about the volume of rise. Steam on some parchment paper for 10 minutes until cooked.
Warm through the pork in the oven and if necessary, gently warm the bao in the steamer. Open up each bun and spread hoisin on the inside, then add a slice of pork or two, cucumber slices, chopped peanuts, chilli, and the spring onions.

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Five-Spice Roast Pork Bao Bun with Hoisin Sauce, Cucumber & Spring Onions

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