The slow-roasted pork belly is a delicious and flavorful addition to any bao bun. The meat is tender and juicy, with a rich, smoky flavor. The bao buns, which are light and fluffy, provide the perfect contrast to the savory pork. This combination is a real winner. I was inspired to create this dish after having a similar pork belly bao at a Cut 20 squares of baking paper, each roughly 3.5 inches (9 cm) wide. Take each ball of dough and roll it out into an oval about 3.5 by 4.5 inches (9 x 12 cm). Brush the surface of each oval with a light coating of vegetable oil. Fold each oval in half to get a half-moon shape. Place onto the individual squares of baking paper. Place pork belly, ginger beer & soy sauce into a saucepan, cover with a lid and simmer gently for 1 hour. Slice the carrots into thin matchsticks, the spring onion and chili into thin slices too. Chop the peanuts, pick the coriander and set aside. Mix the glaze ingredients together until ready to use. Heat a saucepan of water ready to steam the While your buns are steaming, mix all of the ingredients for the sesame-soy mayonnaise together and set aside. Fry thin slices of Prosciutto di Parma, Speck di Asiago, or bacon in a skillet until crispy and remove to a paper towel-lined plate to drain. Assemble the BLT Pork buns. Remove steamed buns to a platter. Recipe Preparation. Sear the pork belly pieces on a flat top griddle or in a deep-fryer. Add the barbecue sauce to a stainless steel bowl and add the heated pork belly. Toss to coat. Steam the bao buns until warm. Place the pork belly into the steamed bao buns. Garnish with radish slices, cilantro and cashews. Lay pork belly on cutting board and roll up lengthwise, with skin facing out. Using butchers twine, tightly secure pork belly at 3/4-inch intervals. Preheat oven to 275°F (135°C). Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling. Pork belly is a popular meat dish in world cuisine. You can find pork belly all over the world in different cultures — from guo bao (pork belly bao buns) to flæskesteg (Danish pork roast) and Make the dough: In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up. Add in the flour ½ cup at a time and knead for about 15 minutes. Adjust the last ½ cup flour accordingly. MEmYAyn.