Smoked pork belly bao(buns)

Smoked Pork Belly:

Ingredients

• 1/3 of a 10 lb pork belly (center cut ideal)

• AP seasoning

• Hot Hogs BBQ rub on meat side only

Instructions

1. Season pork belly and vacuum seal

2. Refrigerate 2-3 days

3. Smoke @ 200F(summer) 250F (winter) for 2 hours

4. Glaze with spicy plumb sauce

5. Smoke @ 250F(summer) 275(winter) for 3 hours

6. Till probe tender

Bao Buns:

Ingredients

• 1/3 cup warm water

• ½ cup warm milk

• 1 Tbsp active dry yeast

• 2 Tbsp sugar

• 
  

• 2.5 cups AP flour

• 2Tbsp sugar

• ½ tsp baking powder

• ¼ tsp salt

Instructions

(Stand mixer)

1. Mix all wet ingredients and let yeast proof

2. Mix all dry ingredients

3. Combine wet and dry mix/ kneed in stand mixer

4. Mix for 10 mins

5. Let rest for 15 mins

6. Kneed on floured board till smooth

7. Place back in greased bowl let rise for 2 hours or triple in size

8. Roll out dough ¼ inch thick cut out 3.5-4.5-inch circles

9. Oil top side with olive oil and fold over

10. Cover and let rise for 15-30 mins

11. Steam for 8 mins

12. Don’t forget to peal all off steamer mat right away to prevent sticking.

Pickles:

DO THE NIGHT BEFORE

Ingredients

• Hothouse cucumber

• Salt

• White vinegar

Spicy Plumb sauce:

Ingredients

• 3 parts plumb sauce

• 1-part siracha sauce

• A touch of toasted sesame oil

Spicy Mayo:

Ingredients

• Kewpie mayo

• Siracha sauce

Quick pickled onions:

Ingredients

• Red onion

• 1-part water

• 1-part white vinegar

• Salt

• Sugar

• Msg

• Boil water, vinegar, salt, sugar, msg then pour over red onion.