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Larkin Cen’s Festive Gua Bao

Category: Starters

Serves: 20 people

Preparing time: 01:30

Cooking time: 03:00


For the Bao's:

500g Asian bao flour or strong white bread flour

225g milk

10g fresh yeast

75g sugar

50g unsalted butter

1/2 tbsp baking powder

For the Pork:

500g pork belly

200g hoi sin sauce

50g smooth peanut butter

10g oyster sauce

10g light soy sauce

20g sugar

To Serve:

hoi sin sauce

cucumber, sliced

spring onion, shredded

peanuts, crushed

Cooking Method

Step 1

For the Bao's: Combine all of the ingredients together and knead for 5 minutes. Cover with a damp cloth to stop a crust forming and let the bread mixture rest for 1 hour.

Step 2

Punch the dough down and turn out onto a clean work surface. Divide the dough in half gently roll the pieces into logs.

Step 3

Cut the logs into smaller pieces of around the size of a ping pong ball, roll into a ball and place onto parchment paper. Flatten one ball with the palm of your hand and lay a greased chopstick in the middle and fold the bun over. Let the Bao’s rest for 15 minutes.

Step 4

Steam the buns in a bamboo steamer with parchment paper to stop them sticking. They will only take 12 minutes. Either eat these fresh or they can be frozen and re-steamed.

Step 5

For the Pork: Combine all of the ingredients and rub into the pork belly. Place the pork belly into a baking dish and cover with water or chicken stock and seal with foil. Put into the oven for 2 hours 40 minutes at 160C.

Step 6

Take off all excess fat and shred the meat. Add some of the cooking liqueur back through the meat to keep it moist. It’s better overnight as the cooking liqueur is absorbed by the meat.

Step 7

To serve add some Hoi Sin sauce, cucumber, spring onions and crushed peanuts to each bao with the meat. Use some of the excess cooking liquer to season the pork.

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