Gua bao
INGREDIENTS
SERVES
4
METHOD
Glazed pork belly
500 g pork belly, bones and rind removed
1 tbsp oil
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
1 red chilli, chopped
1 spring onion, chopped
0.5 dl brown sugar
2 tbsp rice vinegar
3 tbsp fish sauce
1 tbsp soy sauce
1 dl water
Soy pickled pioppino
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 clove garlic, crushed
Half a red chilli, chopped
1 pack piopino or other mushrooms
Bao buns
20 g fresh yeast
2 dl lukewarm water
2 tbsp sugar
1 tsp salt
0.5 dl cooking oil, sunflower oil, e.g.
5 dl all-purpose flour
0.5 tsp baking soda
the meat in tin foil and bake in the oven for 2 hours. Leave to cool in the fridge, preferably overnight. Cut the pork belly into 1 cm thin slices. Brown the slices on both sides in oil. Add the garlic, ginger, chilli and spring onion and simmer at a low temperature. Combine the sugar, rice vinegar, fish sauce, soy sauce and water in a bowl and whisk together. Pour the mixture over the meat and simmer for 10 minutes at a low temperature.
Heat all the ingredients except for the mushrooms in a pot. Add the mushrooms and leave to simmer for 10 minutes.