Crispy Pork Belly Bao

One

Clean Pork Belly by rubbing with salt, rinse, and completely dry with a paper towel. 

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Two

Use a sharp pick poking a ton of tiny holes into the pork skin without piercing the flesh.

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Three

Turn the pork belly skin side down and brush the cooking wine onto the flesh. Rub in the five spice powder and white pepper salt 

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Four

Flip the pork belly skin side up, dry, and refrigerate uncovered overnight. 

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Five

Prepare the dough for the bao buns by mixing together the milk, water, yeast, sugar and oil. Set aside and allow the yeast to activate for 10 minutes. The activated yeast will create a foamy top layer.

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Six

In a mixing bowl combine the flour, sugar, salt, and baking powder. Stir in activated yeast mixture and knead until the dough becomes elastic and non sticky.

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Seven

Put the dough back into a mixing bowl and rest for 2 hrs. The dough should double in size.

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Eight

Remove pork from the fridge and transfer to a sheet of foil folding up the sides. 

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Nine

Brush skin with vinegar and spread coarse salt on top of the skin avoiding the sides.

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Ten

Bake for 60 minutes at 350 degrees F

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Eleven

While the pork is roasting prepare your bao buns. Place the raised dough on a working surface, create a ball, and roll out the dough ¼ inch. Cut the dough with a 4 inch round cutter.

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Twelve

Lightly brush the tops with cooking oil and fold each piece into a half moon shape gently applying pressure.  Place the pieces on parchment paper, cover, and let rise for another half hour. Transfer the fluffed buns with parchment paper to the bamboo steamers. Tie a cheese cloth around the lid to absorb moisture.

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Thirteen

Carefully place the bamboo steamer baskets over a pot of 1 inch boiling water and steam for 10 minutes. Make sure the water is not touching the bottom of the steamer.

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Fourteen

Remove the salt layer on top of the pork skin and discard. Broil for another 20-30 minutes until the skin becomes golden crispy. Remove from the oven and cut the pork belly into thin slices.

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Fifteen

Stuff the bao buns as soon as they come off the heat with the crispy pork, garnish, and hoisin sauce.