Steamed Pork Belly Buns with a Hoisin Balsamic

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This must-try snack is both fresh and filling!

Preparation time: 120 minutes
Cooking time: 130 minutes
Yield: 12

2 tablespoons tamari (texture of the sauce was a bit liquid, that’s why I’m reducing to 3 tbs)
2 teaspoons balsamic vinegar
2 teaspoons toasted sesame oil
1 tablespoon molasses
1/2 teaspoon Chinese chili paste (Sriracha)
1/4 teaspoon freshly cracked black pepper
3 tablespoons black bean paste

Making the dough: Into a large bowl add water and yeast and set aside for 1 minute. Whisk in 2 tablespoons canola oil. To a food processor add raw sugar, salt, and 1 3/4 cups flour. Pulse 2-3 times to combine. Pour yeast mixture into processor, in a steady stream and continue mixing for about 20 seconds. If dough doesn’t come together, add 1 tablespoon of water at a time and mix for 50-60 seconds. Coat ceramic bowl with 1 tablespoon canola oil. Place dough in bowl, cover with plastic wrap. Let rise until nearly doubled, about 1 hour.
Making the buns: Lightly dust surface with flour and roll dough into log. Cut dough into 12 even parts. Roll each part into a ball and each ball into a disc. Brush canola oil on the edge of one half of circle and fold over into a semi-circle. Place on parchment paper and place on a bamboo steamer over boiling water. Steam for 6-8 minutes, until puffed.

Preheat oven to 325°F.
Making the pork belly: Score pork skin lengthwise, every half-inch. Brush with canola oil, tamarind, and honey. Place sliced apples, cut side down, in roasting pan and place pork on top. Add shallots, spices and apple juice to bottom of pan and braise for 3 hours, until meat is fork tender.

Making the hoisin balsamic sauce: To a bowl add tamari, balsamic, sesame oil, molasses, hot sauce, pepper, and black bean paste. Mix.

Slice pork. Open the steamed buns and brush the inside with the apple juice braising liquid. Divide the hoisin balsamic sauce, pork, cucumber and green onions equally between the buns.