• 0512e4b2f756195e039578bf8ee3fbeb

China Steamed Pork Buns

These pork buns are very popular in China and are commonly known there as Baozi. These delicious dumplings can be enjoyed for any meal. This dish was invented almost 1,800 years ago when a military general of the time and his army caught the plague. He made this meal as the shape of a human head with pork as a sacrifice to cure the soldiers of the plague.

Prep
Cook
Serves 6people
Ingredients
1/2
cup coarse salt
1/2
cup sugar
1
skinless, boneless pork belly (5 pounds)
for the buns
hoisin sauce, for serving
sliced cucumbers, for serving
finely chopped scallions, for serving
Directions
1.
In a small bowl, mix together salt and sugar. Rub salt mixture all over pork belly, cover with plastic wrap, and refrigerate up to 10 hours.
2.
Preheat oven to 300 degrees.
3.
Rinse pork to remove salt mixture and pat dry with a paper towel; transfer to a roasting pan. Roast pork until very tender, about 2 1/2 hours. Increase temperature to 450 degrees. Continue roasting pork until fat is golden, about 20 minutes more. Let cool for 30 minutes before transferring to a refrigerator until cold, about 1 hour.
4.
Slice pork and return to baking dish with its juices. Cover and refrigerate until ready to serve, up to 3 days.
5.
To serve, preheat oven to 350 degrees. Cover baking dish with parchment paper-lined aluminum foil; transfer to oven until warmed, 15 to 20 minutes.
6.
To make the buns, boil water in a koi pot, place dumpling shells in the bamboo steamer for 15 mins. Take out and start to put together your dumpling.
7.
Brush hoisin sauce on the bottom half of each bun. Top with 2 to 3 slices of pork, cucumbers, and scallions. Serve immediately or else the bun will get cold.

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