Bao Bun:

1/2 tsp McCormick Oregano
1/4 tspMcCormick Garlic Granulated
4 1/2 cups Bread flour
1 1/2 cup nonfat milk
1T + 1t Active dry yeast
6 Tbsp Sugar
1 Tbsp Iodized Salt
1/3 c Vegetable shortening, room temperature plus greasing
Parchment paper, cut into 2x2 squares (about 24 pcs)


Cajun Crispy Pork Belly

500g Slab of Pork Belly
4Tbsp Cajun Seasoning
1/2 cup Rock Salt



Bao Bun

1.Combine the bread flour, oregano and garlic granulated together in a medium-sized mixing bowl then whisk to blend. Set aside.


2.In a large mixing bowl add the nonfat milk, yeast, sugar and salt. Whisk until sugar and salt is dissolved.


3. Pour the flour with herbs to the liquid mixture. Mix with a wooden spoon or with your hands until liquid is fully absorbed by the flour. Transfer into a bench and knead until it forms into 1 dough. Knead in the vegetable shortening in 3 additions until fully incorporated.


4.Continue kneading until gluten is well developed, about 8 minutes. Test the gluten by getting a piece of dough and stretching it until it forms a thin translucent film. If it tears apart or forms holes, gluten is not strong enough. Knead for another minute and test again.


5. Place dough in a greased mixing bowl and cover with cling wrap. Allow to ferment for 1 1/2 hours or until double in size.


6. Portion dough 30grams each and round the dough. Place the cut-out parchment below each Bao Bun and allow dough to rise/ferment for another 30-45 minutes.


7. Preheat a steamer then steam the buns for 8 minutes per batch. Bao Buns are ready to use.


Cajun Crispy Pork Belly

1.For this method, 1/2 cup table salt (enough to cover skin about 3 - 5 mm / 1/8 - 1/5"thick) can be used.


2.Instead of flicking to grill/broiler, turn the oven up to 240C/465F.


3. Sprinkle over Cajun seasoning, Rub all over flesh (not on skin). Rub pork (Except skin with Cajun seasoning) Place pork on a rack and return to baking tray


4. Roast for a further 30 minutes or until crackling is golden and crispy.

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