Momofukus Pork Buns Recreated by The British Larder Recipe

Ingredients

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• Sous-Vide Belly of pork shopping list
• 1kg belly of pork shopping list
• 30g honey shopping list
• 40ml soy sauce shopping list
• 40ml port wine or red wine shopping list
• 2 whole cinnamon sticks shopping list
• 2 bay leafs shopping list
• 1 clove of garlic crushed shopping list
• Heat the water bath to 83°C. shopping list
• Prepare the pork belly by removing the rind and score the fat with diamond shapes, do not cut all the way through, just score the fat. Cut it into 6 x 7cm x 7cm pieces. Make sure you wear clean disposable gloves when you prepare the meat for sous-vide cooking. shopping list
• Stir the rest of the ingredients together to make the marinade. shopping list
• Place the belly of pork into a clean large vacuum bag and add the marinade, I seal the belly twice on hard vacuum as the vacuum opens the pores of the pork and the marinade penetrates faster and more effectively. (Seal the bag once, cut the bag open and seal again) shopping list
• Cook the pork belly pieces in the preheated water bath for 9 hours. If you have left the pork belly whole I recommend that cooking time should be 12 hours. shopping list
• Chill the belly in ice water once cooked and refrigerate until needed. Do not keep the cooked sous vide belly of pork for longer than three days in the fridge. shopping list
• To reheat the belly: Preheat the oven to 160 °C, open the vacuum bag and place the pork pieces on a lined baking tray, place the sauce into a small saucepan and reduce over high heat to form a thick glaze. Place the pork in the preheated oven for 30 minutes, slice them in 5mm thick slices for the buns, place the slices on a tray and glaze the pork with the reduced sauce. Keep it warm until your buns are ready to be serve. shopping list
• Steamed buns shopping list
• 375g strong bread flour shopping list
• 20g fresh yeast or 7g dried yeast (do not use fast action yeast) shopping list
• 1/2 tsp baking powder shopping list
• 1/2 tsp bicarbonate of soda shopping list
• 40g vegetable suet shopping list
• 1tbs full fat milk powder shopping list
• 10g caster sugar shopping list
• 1tsp table salt shopping list
• 200ml water shopping list
• Weigh the flour, suet, fresh yeast, baking powder, powdered milk and bicarbonate of soda into the bowl of a mixer, with your fingertips rub the fresh yeast into the flour until it's evenly distributed and resembles fine breadcrumbs. shopping list
• Add the salt and sugar and attach the dough hook, mix on low speed for 30 seconds and then while the machine is running on low speed slowly add the water. shopping list
• Mix with the dough hook for 5 minutes until the dough come together in a smooth and velvety ball but not sticky, if the dough seems a bit dry at this stage add a extra 20ml of water and mix for a further 2 minutes. shopping list
• Lightly grease a mixing bowl and place the smooth dough ball in the bowl and lightly cover with a clean and dry tea towel. Leave to prove until double in size for about 1 and half hours, it was very cold when I made these buns and for that reason it took a while to prove. shopping list
• Push the air out out and divide the dough into 4 equal shape logs and cut each log into 25g balls, roll the dough into smooth balls and place them on a lightly floured tray with adequate space form them to double in size, lightly cover with a clean and dry tea towel and leave to prove for about 30 minutes until double in size. shopping list
• Place a large saucepan with water on the cooker, bring to the boil. shopping list
• Grease a chopstick lightly with oil, on a lightly floured work surface roll each ball with a rolling pin to about 4" oval shapes, place the greased chopstick in the middle and fold the dough bun over (as in the photo). It almost looks like a little pac-man, place the buns on individual grease proof squares back onto the tray, lightly cover with a clean and dry tea towel and leave to prove for about another 30 minutes until they are puffed up. shopping list
• Place the puffed buns in a steamer basket with enough space between each to swell even further, place the steamer basket over the pan of rapid boiling water and steam the buns for 10 minutes. shopping list
• To serve the buns reheat them in the steamer for 3 - 4 minutes. shopping list