Olive's Project: Pork Belly Buns

Entonces, los hice! Finalmente los hice! Usé la receta de David Chang para Epicurious con algunas modificaciones, pequeñas pequeñas que la hacen mía (de alguna forma mi impaciencia y haber probado otros buns lo hicieron). Así que ahí va la receta original (las modificaciones van abajo):

Makes 16 buns

active time:1 1/4 hr

total time:1 day

ingredients

For pork

1/2 cup de sal (puede ser sal fina)
1/2 cup azúcar
4 1/2 cups de agua, dividida
2 1/2 lb pork belly sin piel ni hueso, cortado en cuartos (es la parte de abajo de la panza del cerdo, pidanlé eso al carnicero, y que no le saque la grasa!!!)
1/2 cup de caldo de pollo (yo tenía un caldo casero guardado en el freezer)
Dos dientes de ajo aplastados con cascara
salsa teriyaki para cocinar

Para el pan

1 cup de agua tibia (45ºC), dividida
1/2 teaspoon de levadura seca (puede ser la de paquete, no necesariamente la seca)
3 tablespoons de azúcar y una pizca más
2 tablespoons de leche en polvo descremada (usé leche des hidratada entera)
3 1/2 cups harina 0000
1 1/2 teaspoons de polvo de hornear (no le puse jaja)
Canola oil for greasing and brushing (aceite de oliva)

Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid (vaporera de bambú del barrio chino)
Accompaniments: hoisin sauce (teriyaki); huevo duro cortadito chiquito con mayonesa; albahaca ; thinly sliced cucumber; chopped scallions

preparation

Brine pork:

Stir together kosher salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large sealable bag, then pour in brine (usé un bowl, lo llené con la mezcla sin modificarla hasta que cubriera el cerdo y lo tapé con papel aluminio que se apoyaba contra el líquido para que no tenga aire). Carefully press out air and seal bag. At least 12 hours. (24 hs...)

Make dough for buns while pork is brining:

Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. (ESTO ES MUY IMPORTANTE!!! sino se te forma una película dura arriba de la masa, no está bueno) Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Roast pork while dough rises:

Preheat oven to 300°F (150ºC) with rack in middle.

Discard brine and put pork, fat side up, in an 8- to 9-inch square baking pan. Pour in broth and remaining 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours. (espiaba cada 20 minutos como se imaginarán, ya para el final, lo pinte con la teriyaki para horno, y le puse los dos dientes de ajo) Remove foil and increase oven temperature to 450°F(230º C), then roast until fat is golden, about 20 minutes more. Cool 30 minutes, then chill, uncovered, until cold, about 1 hour. (esto no lo hice, lo corté directamente y lo serví)

Cut chilled pork across the grain into 1/4-inch slices. Chill slices in pan juices, covered, while making buns.

Make buns:

Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.

Cut 16 (3- by 2-inch) pieces of wax paper.

Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.

Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed. (depende el tiempo de cocción del tamaño de los buns, más o menos ocho, diez minutos)

Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered.

To Serve:

Preheat oven to 350°F with rack in middle. Heat sliced pork (in liquid in baking dish), covered, until hot, 15 to 20 minutes.

Brush bottom half of each bun with hoisin sauce(teriyaki), las lonjas de puerco, la ensalada de huevo, y finalmente las hierbas.

Cooks' notes: ·Pork belly can be brined up to 24 hours.
·Pork can be roasted and sliced 2 days ahead and chilled (in liquid), covered.
·Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and then tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.