Steamed Pork Belly Bao With Tumeric Pickeled Daikon And Shiso

• FOR THE PORK BELLY
• 1 slab pork belly (about 2 pounds)
• 1 Tbsp cooking oil
• 2-3 cloves garlic, finely minced
• 1 Tbsp finely chopped fresh ginger
• 1 green onion, chopped
• 1/4 cup packed brown sugar
• 2 Tbsps rice vinegar
• 3 Tbsps Asian fish sauce
• 1 Tbsp soy sauce
• 1/2 cup water
• FOR THE BUNS
• 14 oz package of steamed bun flour (banh bao)
• 1 cup milk
• 1 tsp sugar
• 1 Tbsp vegetable oil
• 3 Tbsps all-purpose flour (for dusting work surface)
• 16 squares of parchment paper (about 4"x4")
• FOR PICKED DAIKON
• 1 cup rice vinegar
• 1 cup water
• 1 cup sugar
• 1/4 tsp turmeric
• 1 lb Daikon radishes
• 1/4 cup Kosher salt
• 1 bunch fresh Shiso

1. PORK BELLY
2. Preheat oven to 275F.
3. Wrap the pork belly in heavy tin foil. Place on baking sheet and roast for 2 hrs.
4. Remove from oven and let cool before refrigerating at least 2 hrs.
5. Unwrap the pork belly, and slice into 1/2" pieces.
6. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.
7. Heat a wok or large saute pan over high heat. When hot, add cooking oil and add several slices to the wok, but do not overlap.
8. Fry each side until browned. Remove to plate. Repeat with remaining.
9. Turn the heat to medium-low. Add in the garlic, ginger and green onion. Saute for 30 sec.
10. Pour in the remaining caramel sauce into the pan.
11. Return the pork belly slices back into the wok and let simmer for 10 min.
12. STEAMED BUNS
13. Follow the directions on the package to make the dough, cover and let rise for 20 min.
14. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 pieces.
15. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel.
16. Use a rolling pin to roll out each ball into an oval, about 4"x3".
17. Fold the oval in half to create bun shaped
18. Place on parchment square.
19. Repeat with remaining dough. Prepare steamer. Steam the buns for 15 min
20. PICKED DAIKON
21. In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric.
22. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool
23. Meanwhile, peel the daikon radish and slice into 1/4-in thick rounds. Place in a colander with salt and mix well
24. Let colander drain for 1 hr into bowl. Rinse salt off with water and dry the daikon well
25. Pour the cooled brine through a coffee filter into the glass jar refrigerate for 4 hrs.
26. PUT IT TOGETHER
27. Add Pork Belly, topped with Daikon and fresh Shiso onto the buns and Enjoy.

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Taken from www.epicurious.com/recipes/member/views/steamed-pork-belly-bao-with-tumeric-pickeled-daikon-and-shiso-52956421 (may not work)