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.