Bok Choy and Pork Belly Bao Buns

Ingredients

Pork belly

1 lb, sliced

Bok choy

2 cups, chopped

Green onions

2, sliced (for garnish)

Vegetable oil

2 tablespoons (for sautéing and brushing)

Active dry yeast

2 teaspoons

Warm water

1/2 cup

All-purpose flour

2 cups

Sugar

1 tablespoon

Ginger

1 tablespoon, minced

Garlic

2 cloves, minced

Sesame oil

1 tablespoon

Hoisin sauce

2 tablespoons

Soy sauce

2 tablespoons

Instructions

1. In a large skillet, cook the pork belly slices over medium heat until they are crispy and browned, about 8-10 minutes. Remove from the skillet and set aside, keeping warm.
2. In the same skillet, add the chopped bok choy and sauté until wilted, about 2-3 minutes. Remove from the skillet and set aside.
3. In a small bowl, whisk together soy sauce, hoisin sauce, sesame oil, minced garlic, minced ginger, and sugar until well combined. Set aside.
4. In a mixing bowl, combine the flour, yeast, and warm water. Stir until a dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
6. Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a small circle, about 4 inches in diameter.
7. Brush each circle with vegetable oil, fold it in half to create a semi-circle, and place each folded circle on a small piece of parchment paper.
8. Arrange the buns in a steamer basket, ensuring they don't touch, and steam for 10-12 minutes, or until puffed and cooked through.
9. To assemble the bao buns, gently open each steamed bun and fill it with a slice of crispy pork belly, sautéed bok choy, and a drizzle of the sauce mixture.
10. Garnish with sliced green onions and serve hot.