Barbecue Pork Belly Steamed Buns (Gua Bao)

To make the marinade, combine the soy sauce, brown sugar, lime juice, mirin, diced ginger, sesame oil and minced garlic cloves into a small bowl. Cut the pork belly into 4-6inch slices and place into a larger bowl. Pour the marinade on top of the meat and mix to coat. Let the meat marinate for at least two hours or overnight if possible.

Pre-heat oven to 325 F (160 C).

Remove the meat from the marinade and pat dry with a paper towel. Using a Dutch oven or large casserole pan, heat the oil on the stove top and brown the pork pieces over medium-high heat, cooking several pieces at a time. Remove the meat and retain several tablespoons oil in the pan.

Add the chopped onion to the pan, season with salt and pepper and cook for several minutes until soft. Add back the pork pieces and marinade and add enough chicken stock to cover the meat. Cover the pan and cook in the oven for two hours until the meat is very tender. Remove the meat from the pan-transfer to a cutting board and cut into smaller bite-size pieces. Toss the pork belly in the Barbecue Sauce (see instructions below). Retain the braising liquid for future use as a soup or casserole base.

While the pork belly is cooking in the oven, begin making the steamed buns. Dissolve the packet of dried yeast in the cup of warm water. Combine the flour, baking powder, sugar and salt in the mixing bowl of a stand mixer with a dough hook, then add the water/yeast mixture. Mix on setting #1 for two minutes, then increase to setting #2 for 3 minutes. Remove the dough and place in a covered bowl for one hour to rise until double in size.

While the dough is rising, make the Barbecue Sauce. Combine all ingredients in a saucepan and cook over medium heat until the mixture becomes warm and bubbling. Toss the pork belly in the sauce and set aside.

Punch down the dough and divide into 8-10 smaller pieces (my pieces weighed 75 g each (2.5 ounces). Form each piece into a ball then roll out into an oval shape on a lightly-floured surface. Place each piece of dough on a square piece of parchment paper that is slightly larger than the dough. Brush each piece of dough with oil and fold in half over a chop stick, then remove the stick. Place the pieces on a large tray and let the dough prove (rise) for another 30 minutes.

Heat 3-4 inches of water in a large wok to a rolling boil. Place the steamer basket inside the wok, making sure the simmering water does not touch the basket. Place several pieces of the parchment paper containing the dough inside the basket, cover with the lid and let steam for 10 minutes. Repeat until all buns have been cooked. Open each bun and fill with the pork belly, coriander, pickled carrots, sesame seeds, etc. Add a little extra barbecue sauce and serve.

To make the Pickled Carrots, combine the julienne carrot and salt and let set for a few minutes. In a small saucepan, heat together the vinegars and sugar until the sugar dissolves. Cool for a few minutes then add the carrots. Pickle for at least 1 hour before serving.