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Peachy Pork Belly Buns with Sriracha Mayonnaise

Peachy Pork Belly Buns with Sriracha Mayonnaise

Steamed buns stuffed with crispy pork belly, peaches, cucumber salad, and topped with sriracha mayonnaise.
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Prep Time 1 hour 30 minutes
Cook Time 3 hours
Course Appetizer
Cuisine American, Chinese
Servings 4

Equipment

  • bamboo steamer
  • Dutch oven
  • Parchment Paper

Ingredients
  

To assemble the dish:

  • 12 steamed buns
  • braised pork belly
  • cucumber salad
  • sriracha mayonnaise
  • 2 julienned peaches
  • 1 cup chopped cilantro
  • 1 cup thinly sliced red onion

For the Steamed Buns:

  • 1 tsp. active dry yeast
  • 1 tbsp. sugar
  • ¾ cup whole milk
  • 1½ tsp. salt
  • 2 tbsp. melted butter
  • 2½ cups all purpose flour (300g)
  • 2 tbsp. vegetable oil
  • 6 leaves of lettuce

For the Braised Pork Belly:

  • 24 ounces skinless pork belly, cut into 12 one inch wide slices
  • 1 tbsp. vegetable oil
  • 2 tbsp. brown sugar
  • 3 garlic cloves
  • 1 tbsp. sliced ginger
  • ½ tsp. fennel seeds
  • 1 tbsp. Mirin
  • 2 tbsp. light soy sauce
  • 1½ cups chicken stock

For the Cucumber Salad:

  • ¼ cup rice wine vinegar
  • 1 tbsp. sugar
  • 1 large sliced cucumbers

For the Sriracha Mayonnaise:

  • ½ cup mayonnaise
  • 2 tsp. sriracha

Instructions
 

For the Steamed Buns:

  • In a small saucepan, heat ¾ cups of milk until it starts to bubble and then immediately remove it from the heat and let it's temperature drop down to 105°.
  • In a large mixing bowl, stir together the yeast, half the sugar, and a quarter of a cup of 100 degree water. Let this sit 5 minutes.
  • When the milk reaches 105 degrees, add it to the mixing bowl with the rest of the sugar, the salt, and the butter. Stir for one minute.
  • Stir in ¾ cup flour (90g) and stir for one minute.
  • Add another ¾ cup of flour and stir for one minute.
  • Slowly add 1 more cup of flour (120g) and stir for one minute.
  • Knead 10 minutes on a well floured board.
  • Oil a large clean bowl and let the dough rise, covered with plastic wrap, in a warm place for one hour.
  • Shape the dough into a 12 inch snake and cut into 12 pieces. Roll each piece into a ball and place on a floured parchment paper lined baking sheet. Put it in a warm place, cover loosely with plastic wrap and let rise for 30 minutes.
  • Cut 12 3 by 6 inch pieces of parchment paper. Heat a bamboo steamer over a Dutch oven with 2 inches of simmering water.
  • On a floured board, roll each dough ball into a 6 inch long oval. Using a pastry brush , paint the dough top with oil, and then place it on a piece of parchment paper, and fold it gently in half.
  • In several batches, steam the buns on lettuce leaves for 20 minutes, or until puffy and cooked through.

For the Braised Pork Belly:

  • In a 6 quart saucepan, half full with boiling water, simmer the pork for 10 minutes. Drain well.
  • In a Dutch oven, on low heat, in the oil, cook the sugar, garlic, ginger, fennel, mirin and soy sauce until the sugar is dissolved. Add the pork and chicken broth and simmer covered for 2 hours. Then, remove the cover, and simmer for 30 minutes, until the sauce is thick and glossy.
  • For the Cucumber Salad:
  • Mix all the ingredients together.
  • For the Sriracha Mayonnaise:
  • Mix all the ingredients together.

To assemble the Peach and Pork Belly Steamed Buns:

  • Put one slice of pork belly in each bun, and top with some peaches, onion, cilantro, cucumber salad, and sriracha mayonnaise.
Keyword buns, peaches, pork belly
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