Ah, this dish reminds me of funerals! Whenever there was a funeral, they would serve these buns with the braised pork. They are unbeatable and super delicious.
I make my own buns, and often without any fats in the buns just because I thought they hold better without. Chinese like our buns very white, and therefore these are often made with bleached flour, often Hong Kong flour. Hong Kong flour or bleached flour is not easily found in western countries, so use just plain flour or biscuit flour as an alternative.
To make them look really restaurant-worthy, make sure all the ingredients in the bun is white, except for the yeast.
As for the braised pork, I added cumin seeds to the mix to make it more punchy, and to make it less sinful, I serve these to my children with lettuce. Enjoy! These are really the best!
400g Hong Kong Flour (use plain flour or biscuit flour as an alternative)
40g Corn Flour or Cornstarch
190ml water at 40C
12 tsp baking powder
20g coconut oil (optional)
600g pork belly cut into 12 pieces
1 Tbsp cooking oil
1 shallot, sliced
5 cloves of garlic, smashed and skin removed
4 Tbsp black soya sauce
1 tsp five spice powder
1 tsp cumin seeds
1/2 cup of water
Salt to taste
- Mix everything together for 5 minutes and let the dough sit until it doubles. In my kitchen, it is about 30 minutes.
- Divide the dough into 12 pieces.
- Roll out dough to an oval, than fold into half.
- Leave the buns on a steamer lined with paper to rise for 30 minutes or until doubled.
- Steam for 15 minutes.
- Heat up a deep pan with oil and add the cumin, sliced shallots and garlic.
- Add the pork pieces and brown both sides.
- Add the rest of the ingredients, and simmer until pork is soft, and sauce is thickened.
- Put the pork slices into the bun and add lettuce if desired. Serve while still hot.