Taiwanese Braised Pork In Sliced Buns Recipe

Total Time:

3 hours 30 minutes(Cooking)

Servings:

6

Taiwanese Braised Pork In Sliced Buns Recipe

Save to My Recipes View Recipe

This traditional Taiwanese meal will have you in the kitchen for a few hours, but it'll all be worth it when you taste that first bite.

Ingredients

1 cup water
40gwhite sugar
1 tspsalt
1 tbspolive oil
500ghigh-gluten flour
1 tbsppowdered milk
1 tspbaking powder
2.5 tspactive dry yeast
600gskin-on pork belly, cut into half inch slices
3 cloves garlic, crushed
1 bunchspring onions, cut into 3 inch segments (or 1 whole onion) 
5 slices fresh ginger
2 red chili peppers (more if desired), sliced
1 bagChinese spices
50mLrice wine
3/4 cups soy sauce
3 to 4 cups water (enough to submerge the meat)
1/3 cups brown sugar
hard boiled eggs, peeled (optional)
weet peanut powder (or pulse peanuts and a little bit of powdered sugar into a powder with your food processor)
pickled mustard greens
fresh coriander (or chopped spring onions)

Preparation

  1. Sliced Buns: For Bread Machine: place all ingredients (water, white sugar, salt, olive oil, flour, milk powder, baking powder, yeast) in the listed order into bread machine. Set the mode to "Knead and Rise," about 1 hour 20 minutes. By hand:
  2. Place all ingredients (water, white sugar, salt, olive oil, flour, milk powder, baking powder, yeast) in the listed order into a big bowl. Knead for 15-20 minutes, until dough forms a smooth ball. Put the dough in a bowl, cover and let rise in warm place for 1 hour, until doubled in size.
  3. Remove dough and separate it into 50g pieces (around 14). Form the dough into a ball and with a rolling pin, roll it out into a long oval shape.
  4. Lightly brush one surface with vegetable oil and fold the dough in half. Place the dough on cut-out baking paper or a cheesecloth to prevent sticking. Let rise for another 30 minutes, covered, in a warm place. Then place in metal or bamboo cooking steamers, about 1 inch apart. Turn on the stove to high heat until the water starts boiling.  Once the water has boiled, turn down to medium heat and steam for 10 minutes. Avoid opening the lid too soon, the buns will collapse when met with cold air.  Make sure the water on the steamer lid does not drop onto the buns, as they will create rough surfaces.  If the buns harden up after leaving them out for too long, quickly steam them again. Braised Pork
  5. Pan sear the sliced pork in a saucepan on medium heat, for about 1 minute on each side.
  6. In a medium pot, make the braising sauce by adding garlic, onions/spring onions, ginger, chili peppers, Chinese spice bag, rice wine, soy sauce, water, and brown sugar.
  7. Add in the pork belly and eggs (optional) and bring to a boil over high heat. Once it starts boiling, turn down to low heat and let it simmer and braise for 
  8. 5 - 2 hours.
  9. Assemble: Once the buns are steamed and the pork braised, assemble the bun by adding the pickled mustard greens, braised pork, peanut powder and garnish with coriander.

Available sales for ingredients

Recipes you might also like

Back to Top