Sunday, January 22, 2017

#ThankYouMiami How-To: Cooking DÔA's Pork Belly Buns

We've been on an Asian street food kick recently. Lucky for us, Miami's culinary scene is teaming with old and new restaurants catering to our cravings. In September 2016, DÔA (pronounced dow-ah) opened up in Miami Beach, bringing a Latin American twist to Asian cuisine and birthing an Asian Cantina concept at 2000 Collins Avenue. The restaurant serves dinner and brunch, but it is their late night bites—especially the pork belly buns—that particularly appeal to our Asian street food seeking selves. And, while we will be getting ours directly from the source, we convinced DÔA to share their pork belly bun recipe so you can cook like a Miami-an at home. Happy cooking! (P.S. We'd love to see how they turn out so tag @thankyoumiami on Facebook, Twitter or Instagram with your pics!)

Pork Belly Bun Recipe
700g bread flour
7g baking powder
60g milk powder
250g sugar
70g egg whites
20g dry yeast
320g cold water
80g vegetable shortening
8g salt
Black sesame seeds
Hoisin sauce
Pickled carrots (or kimchee)

Pour all dry ingredients except salt and yeast in a mixer with a paddle attachment. In a separate bowl, combine egg whites, water and yeast. Turn the mixer on low and the liquid, then the salt. Mix until the dough becomes less sticky and comes together (approximately 15 minutes). Let dough proof in warm area for 1 hour, then shape into 60g balls and let rest for 10 minutes. With a rolling pin, roll dough balls and fold over then place on oiled parchment paper. With a brush, layer a light coat of water then sprinkle black sesame seeds on top of the buns. Let rest 10 minutes before putting int steam bath for 15 minutes. Yields 25 buns.

Roast pork belly in oven at 300 degrees Farenheit for 2.5 hours. When cool, portion into 25 pieces. When buns are steamed, place pork belly pieces inside buns and finish with hoisin sauce and pickled carrots (or kimchee).

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