Cheat's Bao Buns

Name: Cheat's Bao Buns | Asda Good Living
Total time: 1 h 45 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 tbsp Vegetable oil; 500g Asda Succulent Pork Belly Slices, cut into bite-sized chunks; 15g Fresh root ginger, finely sliced; 3 Garlic cloves, finely chopped; 1 tbsp White miso paste; 1 tbsp Brown sugar; 1 tbsp Sesame oil; 1 tbsp Reduced salt soy sauce; 1 tbsp Rice wine vinegar; 400g Self-raising flour, plus extra for dusting; 400g Asda Creamy Greek Style Yogurt; 1 tbsp Honey, for the sauce; 1 tbsp Reduced salt soy sauce, for the sauce; 1 tbsp Rice wine vinegar, for the sauce; ½ tbsp White miso paste, for the sauce; ½ tsp Cornflour, for the sauce; 1 Carrot, very finely sliced to garnish; 4 Radishes, finely sliced to garnish; 2 Spring onions, finely sliced to garnish; 5g Fresh coriander, roughly chopped to garnish; 1 tsp Sesame seeds, optional to garnish

Use just two ingredients to make your pillowy bao and stuff with glazed pork covered in a sticky, miso sauce for this street food fave.

By Asda Good Living,22nd January 2024

Cook: 1 Hour 45 Mins

Serves: 8

Price: £1.82 per serving

Nutritional Information

Each 195g serving contains

Energy
3452kj
423kcal

21%

Fat
17.2g

Med
25%

Saturates
7.2g

High
36%

Sugars
8.6g

Low
10%

Salt
1.29g

Med
22%

of your reference intake.
Typical energy values per 100g:
1770kj/423kcal

Ingredients

1 tbsp Vegetable oil

500g Asda Succulent Pork Belly Slices, cut into bite-sized chunks

15g Fresh root ginger, finely sliced

3 Garlic cloves, finely chopped

1 tbsp White miso paste

1 tbsp Brown sugar

1 tbsp Sesame oil

1 tbsp Reduced salt soy sauce

1 tbsp Rice wine vinegar

400g Self-raising flour, plus extra for dusting

400g Asda Creamy Greek Style Yogurt

1 tbsp Honey, for the sauce

1 tbsp Reduced salt soy sauce, for the sauce

1 tbsp Rice wine vinegar, for the sauce

½ tbsp White miso paste, for the sauce

½ tsp Cornflour, for the sauce

1 Carrot, very finely sliced to garnish

4 Radishes, finely sliced to garnish

2 Spring onions, finely sliced to garnish

5g Fresh coriander, roughly chopped to garnish

1 tsp Sesame seeds, optional to garnish

Method

For this recipe you will need a basket steamer.

Start by heating a frying pan over a medium-high heat. Once hot, add the oil then the chopped pork belly. Fry for 10 mins, turning the pork belly pieces every 2 mins so that each side is well seared. Once the pork belly is slightly golden on the outside, remove and set aside into a small baking dish.

Meanwhile, preheat the oven to 180°C/160°C fan/gas 4. Add the garlic and ginger into a frying pan and fry over a medium heat for 1–2 mins. Remove and add to a pork belly baking dish.

In a bowl, make the pork belly glaze by combining the miso paste, brown sugar, sesame oil, soy sauce and rice wine vinegar with 150ml water. Give everything a good stir and then pour into the pork belly baking dish. Cover and seal with kitchen foil then cook for 1 hr 30 mins. To make the pork belly in a slow cooker, follow the method as above but instead of cooking in the oven, transfer the pork, garlic, ginger and sauce to a slow cooker for 4 hrs on high or 7 hrs on low.

When there’s 45 mins left to go on the pork belly, begin making the buns. In a large bowl, combine the self-raising flour and Greek yogurt. Mix with chopsticks or a wooden spoon until a shaggy dough forms. Gently knead in the bowl for 1 min until you have a rough ball of dough. Wrap in clingfilm and set aside for 10 mins.

Once the dough has rested, knead it for another 30 secs. Slice the dough into 8 equal pieces, approx. 100g each. Roll each piece of dough into a circle around 8cm in diameter. Sprinkle a bit of flour onto one side of the circle and then fold in half into a semicircle. Use a rolling pin to gently roll over the semicircle, pressing down on the dough just enough to ensure they can be prised open and filled later. Repeat this step for the remaining pieces of dough.

Now you’re ready to steam the buns. Cut out 8 small rectangles of baking paper. Place the rectangles into a basket steamer set over a wok or pot of boiling water, then place a folded piece of dough onto each one. You may have to steam in two batches, depending on how big your basket is. Place the lid on the steamer and cook for 13 mins over a high heat, then turn off the heat and leave the bao buns to rest for a couple of mins.

Meanwhile, combine the honey, reduced salt soy sauce, rice wine vinegar, white miso paste and cornflour in a small bowl together with 1 tbsp water. Heat in the microwave for 30 secs (800W) until the sauce has thickened and is glossy.

When the pork is done and the bao are cooked, gently remove the buns from the steamer and open them up slightly. Fill each one with some pork belly, a drizzle of sauce and top with your chosen garnishes.

Any leftover pork belly can be made into a noodle or rice stir fry. For a sweet twist, any leftover steamed buns can be deep-fried and served with ice cream and caramel sauce.