Don’t let the work dissuade you. These are AMAZING!
2 teaspoons active dry yeast
1 1/2 cups warm water
2 1/2 tablespoons pork fat or lard, melted
1 1/4 cups all-purpose flour, plus more for work surface
4 cups bread flour
1 1/2 teaspoons salt
1/4 cup sugar
- In a glass measuring cup, mix together yeast, water, and pork fat until yeast is dissolved. Set aside.
- In the bowl of an electric mixer fitted with the dough hook attachment, mix together both flours, salt, and sugar until well combined. Add yeast mixture and mix until dough comes together. Once it comes together, knead for 8 minutes.
- Coat a large bowl with grapeseed oil; add dough and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
- Punch down dough. Roll dough into a log about 30 inches long. Cut dough into 30 golf ball-sized pieces. Transfer to a parchment paper-lined baking sheet and cover with plastic wrap; let rise 40 minutes.
- Meanwhile, cut out 30 square pieces of parchment paper (4 inches each).
- Working with one piece of dough at a time, press dough flat and, using a rolling pin, roll dough toward you into a 6-by-3-inch oval. Repeat process with remaining dough. Brush each piece of dough lightly with grapeseed oil and fold in half using a chopstick. Place each piece of dough on an individual piece of parchment paper. Cover loosely with a towel and let rise slightly, about 30 minutes.
- Set a large bamboo steamer in a large skillet or wok filled with water about 1/2 inch up the sides of the steamer basket; bring to a boil
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. Working with 5 to 7 buns at a time, place buns on their parchment paper in the steamer basket; cover and steam over high heat until puffed and cooked though, about 10 minutes.
NOTES: Making the buns is the hardest part. I did it over two days because I just didn’t have enough time to sit there waiting for dough to rise. I’ve heard that you can freeze the cooked buns really well and I would definitely try that next time. I also didn’t have parchment. The buns cooked just fine, some just came out a tad ragged.
Making the pork
1/2 cup coarse salt
1/2 cup sugar
1 skinless, boneless pork belly (5 pounds) *
Buns (see recipe above)
Hoisin sauce, for serving
Sliced cucumbers, for serving
Finely chopped scallions, for serving
* We used country style ribs because we didn’t have pork belly and it was delicious. But use pork belly if you can find it. It’s one of the most delicious things in the world!
- In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover, and refrigerate up to 10 hours.
- Preheat oven to 300 degrees.
- Rinse brined pork to remove salt mixture and pat dry; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
- If using country style ribs, add 1 cup of broth (pork is best, but you can use chicken too) to the roasting pan and extend the time in the 300 degree oven to 3 ½ hours.
- Slice pork across the grain and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
- To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes.
- Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately.