Pork-Belly Buns

Pork-Belly Buns
Photo by Marcus Nilsson

Ingredients

  • 4 ½ cups water
  • 1 ½ teaspoons baking powder
  • 2 ½ pounds skinless boneless pork belly
  • ½ cup kosher salt
  • ½ cup reduced-sodium chicken broth
  • Canola oil
  • hoisin sauce
  • + 9 more ingredients
    • cucumber
    • scallions
    • 1 cup water
    • ½ cup sugar
    • 1 deep 12-inch skillet with domed lid or 14-inch flat-bottomed wok with lid
    • 9 1/8 teaspoons sugar
    • 2 tablespoons nonfat dried milk
    • ½ teaspoon active dry yeast
    • 3 ½ cups cake flour (not self-rising)

Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine. Carefully press out air and seal bag. Lay in a shallow dish and let brine, chilled, at least 12 hours. Stir together 1/4 cup warm water with yeast an...

View full recipe at Epicurious

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