Gua Bao Steamed Pork Belly Buns
Extract from Finger Food from the BBQ and Grill • By Andreas Rummel • Published by Grub Street Publishing
About
Finger Food from the BBQ and Grill
MAKES 6
COOKING TIME: 4 HOURS
RESTING TIME: 12 HOURS (OVERNIGHT) DIFFICULTY **
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JadeSucksAtLife favorited Gua Bao Steamed Pork Belly Buns
28 Feb 10:09
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Grub Street Publishing published her project Gua Bao Steamed Pork Belly Buns
18 Aug 09:00
You Will Need
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 5
Fill the buns with the vegetables and pork, and garnish with the spring onions and coriander.
