Steamed Bao Buns with Chairman Mao's Red Braised Pork Belly (Máo Shì Hóngshāo Ròu)

Note about Asian Flours

In Thailand, as in most of Asia, there are varieties of flours used for specific products such as different types noodles, and buns. "Special", is a standard variety made by United Flour Mill in Thailand. It's a white flour, 8% protein designed for making such tender things as Bao Buns. You can easily substitute a flour available in your area if it has 8% protein, or use All Purpose Flour. Even though it has greater protein content (10%), it works just fine, Or you can blend the AP with some cake flour which is also about 8% protein. Using cake flour alone would likely produce similar results as the Special, though a bit texturally different is my guess; I've not tried it. The Special works well for the Bao bun. Perhaps your local mill produces similar flours for specific uses. 

As for the fat and the water:

Substitute whatever fat you prefer if lard doesn't work for your diet. Veg oil is ok.

I've seen recipes that had higher hydrations, and the product looked ok. I think it's not critical. 60-65% is likely the best range, and easier to work with.

Bao bun      60% hydration

300 grams Special flour, or All Purpose / cake flour mix, 1:1

25 grams sugar

5 grams salt 

4 grams instant yeast 

3 grams baking powder

30 grams lard  (you can sub whatever fat you have or prefer)

180 grams, warm H2O/milk mix, 1:1

Method

-combine the dry ingredients, mix together a bit, add the lard, mix together well.

-add liquids, mix together, then knead for 8 minutes.

-allow to ferment 1/2 hour, then roll out the dough to approximately 1cm (3/8”). 

-using an 8 cm (3 1/4”) round cutter, cut shapes.

-the excess dough can be reshaped, rested 10 minutes, and re-rolled.

-brush tops lightly with veg oil, then fold over to form half moons.

-roll out gently to form a shape about 7.5-8 cm wide. (about 3 -3 1/4")

-place these onto pieces of parchment cut to accommodate the dimensions.

-cover and proof for 1 hr.

-rig up a steamer using a dedicated device, or a wok with lid, or whatever you have, then steam for 8 minutes, 

-turn off heat. allow to rest in the steamer for another 5-7 minutes. The total rest time is such that a little more wont hurt, but a little less, probably not ideal.

-cool the buns on a wire rack, then store in a plastic box or zip bag.

-they can be refrigerated. before use simply steam them to warm up, or pop in micro for 10-15 seconds.

For the Máo Shì Hóngshāo Ròu

Adding a little bit more or less of the following quantities will not make it less delicious. You can adjust to your taste. The pork will be rich, tender and tasty, the broth will be the same. Small changes; no changes to the result.

Chairman Mao’s Red Braised Pork Belly

1 kg pork, cut 3/4” chunks, blanched

40 grams rock sugar, crushed up well

6 slices fresh ginger 

5 scallions chopped, and separate the colors

30 grams vegetable oil

110 grams Xiaoxing wine

45 grams light soy

22 grams dark soy 

1 cinnamon stick, about 10cm long

2 star anise

4 bay leaf

1 pc dried red chili, the heat level of which is up to you

1 liter (1000g) H2O

Note: to eliminate another volume measure from recipes, use grams instead of milliliters for any liquids used. There's leeway in the amounts used, and different makers, adjust these to their personal tastes. No need to be so exact. The formula above is representative, making no claim to be Mr Mao's actual formula, and who knows about that in any case, but this one has the virtue of deliciousness. 

Method

-add the veg oil to a pot, and caramelize the crushed rock sugar in it.

-do not overcook the sugar, or it will burn, and you will have to start over.

-select a pot big enough to fit all ingredients, probably a 2 liter size should work.

-blanch the pork belly for 1 minute in boiling water, then drain.

-dry the pork belly well, then add to the pot as soon as the sugar begins to turn caramel colored.

!! Be careful! Pork belly skin will spit hot oil, and sugar at you. Best to use a splatter screen.

-turn the pork pieces over in the caramel to coat them on all sides, then add all remaining ingredients except the green parts of the scallions.

-braise the pork until the meaty part is very tender, and the pork skin is “melt in the mouth” tender, about 1.5-2 hours.

-cook longer if necessary to get the skin to melting tenderness.

-remove the pork, then reduce extra juice to a light syrup. 

-return the pork to the syrup after it’s ready.

-add chopped green scallions over the top for service.

Notes: 

1-you can adjust the sweetness a little bit to taste. When near the finish cooking point, add a teaspoon of vinegar to take the edge off if it’s too much of you. 

2-The Bao bun is the classic vehicle to eat the pork, but a warmed up flour tortilla would probably taste pretty good too. If I had no bread, and was jonesing for braised pork belly, I would just wrap up pieces in a lettuce leaf, or eat it over steamed rice, or stir fried noodles. 

3-Normally, I dress up the Bao bun / Pork belly delight with some finely shaved cabbage, and whatever else strikes my fancy: thin slivers of red onion dressed with a few drops of vinegar, shaved white radish, etc.

4-You can dress it up with what you like, or what you have on hand, or with nothing but pork in bun and green scallions. It’s all good!

No doubt there are lots of variations in China. Do what you like.