Pork Belly Bao Buns

For the buns – Makes 6 buns

– 175g plain flour (extra for dusting)

– 1/2 tbsp caster sugar

– 1/4 tsp of dry yeast 

– 15ml milk

– 1tsp sunflower oil 

– 1tsp rice vinegar 

– 1/2 tsp Baking powder

For the pork belly 

– Pork Belly slices

– 2 tbsp Brown sugar 

– 1 clove Garlic 

– 120ml Dark Soy sauce

– 1 tbsp Rice wine vinegar/cider vinegar

– 1 tbsp Honey 

Mix together until it forms a dough and then kneed for a few minutes.

Once kneeded line a bowl with a little oil and place the dough in, cover with a damp tea towel leave to prove for 2 hrs. while proving work on the filling.

Once proved divide into 6 and roll into sausage shapes, flatten a little then fold over to 

make a Pac man kind of shape.

place in the steamer.

They should have light, dumpling like texture.

Preheat oven to 200

Place the pork belly skin side up in a heat proof dish. Place in the oven for 20 mins or until the skin has started to crisp (add a little salt if you find this easier to crisp up the skin)

Meanwhile in a saucepan add the soy , rice wine, garlic, sugar and honey and stir until the sugar has dissolved, keep stirring so the sauce does not stick to the pan.

Once the pork belly has started to go a little crispy remove from the oven and pour over the sauce.

Make sure you roll it around a little so each side is covered.

Put back in the oven for another 15 minutes, the turn the oven up to 220 for a final 5 mins .

Once cooked take out of the oven and with tongs lay on a plate to cool – if you leave to cook in the pot it will stick and be almost impossible to remove.

Cut into slices and serve with your choice of sauce or salad.

We put Coriander leaves and apple sauce in 

– 2 Tuna Steaks 

– 3 TBSP Dark Soy 

– Thumb sized Piece of ginger (grated)

– Juice of 1 Lime 

Add the soy sauce, lime juice and grated ginger to a bowl and place the tuna in.

Put the tuna into the fridge and allow to marinate for 1/2 an hour.

after 1/2 hour flip it over, you will notice that the tuna will start changing colour – this is normal as the acid in the lime juice starts to cook the tuna.

For the Pork Belly

– Pork belly cut into 3 cm strips 

– 1tbsp Honey 

– 1tbsp Rice wine vinegar 

– 150ml Dark Soy Sauce 

– Salt & Paper (to taste)

– 1 Clove of garlic Minced for sauce 

– 1 Clover garlic chopped for stock

– Thumb sized piece of Ginger 

– Vegetable stock 

For the Ramen 

– Pack of straight to WOK Ramen noodles

– 1 Cup of Beansprouts

– Bok Choi 

– 2/3 Spring onions 

– Mangetout 

– Baby Sweetcorn

– 3/4 Radishes – Thinly sliced 

For The rice 

– Sushi Rice

– 2 Tablespoons of Dark Soy Sauce

Make up the stock as per the instructions and pour into a pan, add the garlic and ginger.

Bring to the boil and then place in the pork belly ( cut the pieces smaller if you need to )

Ensure all of the pork belly is submerged, place one the lid .

turn the heat down to simmer and then leave for 2 hours.

After 2 hours remove the pork belly from the stock and place to one side to cool a bit until can be handled.

Once cooled into bitesize chunks 

Meanwhile in a saucepan add the soy , rice wine, garlic, sugar and honey and stir until the sugar has dissolved, keep stirring so the sauce does not stick to the pan.

Once fully dissolved add the pork belly into a frying or griddle pan fry off a little of the excess liquid and then add the sauce – Tip please make sure you cover your clothing and are very careful as the hot sauce can spit a little if too much excess liquid is present.

Cook until the pork belly is fully coated and sticky serve immediately as the sauce will start to go hard very quickly once cooled

Using the leftover stock, allow to cool for a bit and skim off some of the fat.

Put the stock back on to the heat and add the vegetables.

After 5 mins add the noodles then season to taste. 

This one is pretty simple, take half a pack of sushi rice and cook as per the instructions

Once cooked allow to cool a little the ball up s tightly as you can

Cover with they soy sauce 

Simple!