Pork-Belly Buns

Pork-Belly Buns
Photo by Marcus Nilsson

Ingredients

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

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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