The bao you should make for the people you LOVE ❤️| Chinese Braised Pork Belly Bao |Marion’s Kitchen

the most incredible sticky pork allsandwiched in with a fluffy bow bondthese are my red braised pork Bao bunsyou want to be making this for thepeople you love nothing says I love youlike a bow button all right so I’m notgonna lie my friends this is going to bea bit of a process not a hard processbut it will require a little bit ofpatience it’ll be worth it in the endthough I totally promise let’s get goingon making our red braised pork bellyfirst of all now I just need some soysauce and you want some dark sweet soysauce as well so this is gonna give us areally beautiful deep dark color whichis the kind of characteristic of redbraising called red braising but it’skind of a dark mahogany if you like andthen I want some brown sugar and a fewspices here so I’ve got some cinnamonsticks some fennel seeds and some staranise as well and now for some fresharomatics I want some spring onion andsome ginger now just give that a bit ofa mix and get that heating up so thatsugar starts to dissolve in that saucenow let’s talk pork belly so when you’regoing to buy your pork belly try and geta nice hefty piece and make sure youdon’t have too much fat not all porkbelly pieces are the same I like to getone with nice layers of meat in thereactually entire we call this more someChang which is translated as threelevels so you kind of get the levels ofmeat and fat a little bit of knowledgeyou didn’t need to know but there you gonow if I have a look at my pork bellyand my dish that I’ve chosen here youcut you don’t want a really largeroasting tray because you’re gonna haveto add too much water to kind of getsome coverage on the meat but if I seehere it’s not quite gonna fit in as itis so I’m going to just slice that inhalf two pieces will make it easier tokind of squeezein there and also it means that we’vegot more surface area for that braisingliquid to kind of work its magicgot some bubbles happening here and I’mgonna put my pork in let’s see how we gowith space now add in some water and Iwant a nap so that my pork belly isgonna be covered when I put a bit of aweight on it let’s have a look let’sturn these pieces over a little bit morewater now I want to put some bakingpaper on top of this first of all now topress that pork down make sure it’ssubmerged in that liquid while it’scooking I’m just gonna put a kind ofbunch of foil on top and when I put thelid on that foil and the pressure of thelids gonna keep that pork under thebraising liquid now traditionallyChinese red braising happens on astovetop but I find with low and slowlong stovetop cooking you kind of youknow coming back all the time gets toohot it’s not hot enough all that kind ofstuff I just like to pop it in the ovenit’s just easier all right so you wantto give this about two hours of thatpork to get really soft and tender[Music]okay so this is smelling incredible allthose beautiful spices and aromaticsyoung just filling my kitchen with somuch joy now it did turn the pork over acouple of times just to make sure we geta really beautiful even color and let’ssee how we’ve gone look at that seethat’s the color that I’m talking aboutwith traditional Chinese red phrasingit’s a deep dark mahogany mmm looks soappetizing already so let’s get theseguys out onto a tray now they’re notquite done yet I’m going to strain offthis braising liquid and then pull thatflavor-packed liquid straight back overthe top of the pork and now I want tolet this sit in the fridge overnight onebecause it’s gonna soak up even moreflavor and two because I want that porkbelly to firm up a little bit so I canslice it before grilling now just putsome baking paper on top of there andthen I’m gonna wait this down becausethat way I’m gonna get a really nicefirm pressed piece of pork all right nowinto the fridge okay so here we are porkhas had its time in the fridge let’s dothe big reveal still such a beautifulcolor now what we want to do here isclean up some of the fat that’ssolidified at the top here now take outthat pork belly say that for a bit laternow this liquid is like your gold slimgold that is now strain it up now thisis a massive stock that you can use forso many different things pop it into thefreezer you can use it to braise anothercut of meat fry some chicken add twonoodle soups Wowso many different ways to use it do notwaste it I only need a cup full tofinish off my buns here and I want tolet that sauce simmer away until it’sreally glossy and thickened a little bitright now let’s take a look at the restof our bits and pieces I’ve got some ofmy fluffy homemade Bao buns here so goand check out the video on my youtubechannel or on my Facebook channelthe recipes on my website as wellthey’re so incredibly easy to make athome I promise to give them a try nowyou can also buy store-bought ones ofcourse we also need here a spicy mayorbecause it’s me and I like things spicyso I’m going to add in some of mycoconut sriracha you could use any kindof hot sauce that you love at home andjust mix that in with some mayonnaiseand then let’s get going on our pork sotake one of your pieces now this pork isactually really super soft and tender soit’s great that it’s been refrigeratedbecause it’s gonna make it easier toslice wise it would just melt away so Iwant a fairly generous piece of porkhere now this is a great idea for whenyou’ve got people over because you cando all of this in advance you can getyour pork sliced up your sauce done Baobuns made and then at the last minuteall you need to do is sear off your porkbelly and this is the fun part[Music]so once the corks had a couple ofminutes on that first side let’s turnthe Peters over and you need to begentle here because as I said that porkis uber tender very soft look at thatbeautiful color and it’s just about toget even better take some of thatreduced sauce and drizzle that over thetop now give these guys another coupleof minutes here I really want the sauceand the pork and the heat to work itsmagic right to that pork check it out Imean it’s like it’s re little work ofart in there ah it’s almost too good todisturb almost all right let’s get ourbutton together open up your phone hereadd some of the spicy sauce and now justsome finely shredded cabbage we want alittle bit of crunch and freshness hereand then of course you want a piece ofpork now a smattering of spring onionand some crushed roasted peanuts andthere you go compile those up or you canserve the pork and the Bao buns andeverything so everyone can helpthemselves don’t forget to add a littlebit of extra spicy sauce here at the endjust just you know everyone needs extraspicy let me pick out the perfectspecimenoh my kidding they all the perfect let’ssee how we’ve gonethat is incredible that supersoft porkis sticky and sweet and fragrant mmm andthat spicy cut through at the end it’sso perfect you want to be making Englishfor the people you love nothing says Ilove you like a bow button if you’ve gotany comments or questions pop them belowand if you enjoyed the video why not hitthat subscribe button plus the littleBell one and that way you’ll getnotified every time I release a newvideo thanks guys[Music]