Pork Belly Bao Buns || Chef Blake

get out ladies and gentlemen welcomeback to yet another episode of the showtoday’s dish we’re gonna be here owingI’m gonna be making a sha tsui marinateto slow cook the pork belly in the ovenand I’m also going to be making Bao bunsfrom scratch this method is a two-dayprocess so if you’re doing it at homebear that in mind here’s the ingredientswere going to need for today’s dishwe’re going to be needing some Shasusauce ketchup manis hoisin sauce ricevinegar chili of your choice that’soptional I’ve gone with some habanerosput some fresh ginger fresh garlic andof course before you get startedpre-heat your oven to 220 degrees[Music]all right so the first job we need to dois remove the skin from the pork bellyso just need to get a nice sharp knifeand run the knife underneath the skin[Music]I’m just going to prepare these reallysimply side the Chili’s in half it’s theginger I’m just going to use a teaspoonjust scrape some of that skin off I’mjust going to cut that up into pieces Ithink I’m just gonna bash it with theknife to get it out of the skin and thenwe’re gonna put it in the oven[Music]in the meantime while we’re waiting cuzI’m just gonna get the barbecue glazeready to moistenget your balanceit’s vinegar and some watch sugara cup of water I’m just going to use awhisk to bring all that together so oncethe pork belly comes out of the oven I’mgonna transfer it into a casserole dishand add this braising liquid and cook itand cover it cook for about five or sixhours[Music]now that our beautiful pork belly is outof the oven and roasting I’ll bepraising it from from now on so haveyour pork and your garlic chili andginger on top of that is in liquid andjust chuck it on in paper an aluminumfoil is exposed to heat for a long timeit will eventually break down with whatwe don’t want is little bits ofaluminium foil baked into the top of ourpork belly awesome so that’s our porkbelly prepared it’s going to drop thetemperature of the oven down to 150 andthen cook for five to six hours[Music]to make our power buttons we’re going toneed to get five hundred and twenty fivegrams of plain flour measured out into abowl and to that I’m just gonna have oneteaspoon of salt so just going to needone and a half tablespoons of castorsugar into a small bowl some teaspoon ofinstant dried yeast and 1 tablespoon ofwarm water get a fork or a small whiskand just bring it togethernow while the sugar and the yeast aregetting to know each other need 50 milsof milk so just add the milk straight toyour dry ingredients tablespoon of ricewine vinegar tablespoon of oil now thatwe’ve done that we can add our yeast andsugar mixture to our wet and dryingredients just gonna bring thattogether into a nice dog so just mix itin the bowl until it comes together andthen we’re going to dump it onto thebench[Music][Music]all right so I’m just gonna tip thisonto the bench and knead it for about 10to 15 minutes until it forms a nicesmooth ball[Music][Music]after a dose rested for about one and ahalf hours and doubled in size justgoing to press it out and sprinkly inone teaspoon of baking powder and thenfold that through and just knead it fora short amount of time[Music][Music][Music][Music]ladies and gentlemen thank you very muchfor watching today’s episode of barbecuepork belly and homemade Bao bunswe’d like to recreate today’s dish athome make sure you check the video linkdescription where I’ll be posting all ofthe finer details as always guys it isabsolutely fantastic to be back and I’llsee you next week[Music]