Roasted Pork Belly Bao Buns Class

Elevate your bao game! Join us for a hands-on experience where we’ll master the art of creating succulent roasted pork belly and pairing it with soft, pillowy bao buns. 

Learn the secrets to achieving perfectly crispy skin and tender meat, along with complimentary flavourful sauces. This class is a journey into the delicious world of gourmet street food.

DOUGH:

• 2.5 teaspoons (1 packet) active dry yeast
• 1 cup lukewarm water (approximately 1/3 hot, 2/3 room temperature)
• 50g granulated brown sugar
• 250 g all-purpose flour, plus extra for dusting
• 94g cornstarch
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons olive oil

FILLING:

1. • 1 kg (approximately 2 lbs) pork belly, skin-on:
   • 1 ½ teaspoons olive oil, divided
   • 1 tablespoon Chinese 5 spices
   • 1 tablespoon cooking or kosher salt, divided 
   • ¼ teaspoon black pepper
3. Sauce
   • 1 tablespoon Japanese vinegar
   • 2 tablespoons miso sauce
   • 2 tablespoons pork lard from the rendering of the pork belly
   • 2 tablespoons Hoisin Sauce
5. Garnishing
   • 1 red sweet peppers julienne
   • 1 cup spring onion
   • 1 whole frilly lettuce

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