The "Kakuni Burger" is a luxurious dish that combines softly stewed braised pork and plump steamed guabao (Chinese steamed buns), and is addictive once you try it. This time, we will introduce an efficient cooking method that uses the steam from the pot in which the braised pork is stewed to steam the guabao. Using a Chinese steamer, you can complete two dishes at the same time! You can enjoy authentic flavors while making efficient use of time.
procedure
material
Braised pork
- Pork belly block...600g
- Water…1L
- Sugar…80g
- Soy sauce…80ml
- Add the green part of the spring onion, sliced ginger (Japanese style), star anise, or cinnamon (Chinese style) as desired.
Guabao (Chinese steamed bread)
- Strong flour...150g
- Cake flour...50g
- 1 tablespoon lard
- Sugar…2 tablespoons
- Dry yeast…1 teaspoon
- ¼ teaspoon salt
- Lukewarm water (about 40℃)...100ml
How to make it
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Parboil the pork belly. Place the pork belly in a large pot and parboil for about 30 minutes. Meanwhile, prepare the dough for the gua bao.
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Put strong flour, soft flour, lard, sugar, dry yeast, and salt into a bowl to make the dough for the guabao . Pour lukewarm water over the dry yeast and mix with chopsticks until the flour is no longer powdery. Once the flour has come together, knead with your hands for about 5 minutes, and when the surface becomes smooth, cover with plastic wrap and let rise for 30-60 minutes. When the dough has doubled in size, the first rise is complete.
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Remove the parboiled pork and heat the sugar in another pot. When it turns caramel colored, add 1L of water and mix well. At this point, the pot is very hot, so it is safe to turn off the heat before adding water. When the sugar has dissolved, add soy sauce, pork, and your favorite spices and seasonings, cover, and simmer over low heat for 60 minutes.
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After the first rise, divide the dough into 6 equal parts and roll them into balls. Roll them out with a rolling pin into ovals (approximately 7cm x 12cm), coat one side with salad oil and fold in half. Cover with plastic wrap and leave to rise for about 15 minutes.
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Steam the gua bao in a bamboo steamer. After the second fermentation, place the dough in a bamboo steamer and place the bamboo steamer on top of the pot in which the braised pork is simmering. Steam the dough for 10 minutes using the steam from the pot. After steaming, do not open the bamboo steamer lid immediately, but leave it for a while to make it fluffy.
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Finishing the braised porkWhen the braised pork is soft enough to easily pierce with a skewer, remove it from the pot. Reduce the broth to remove the water and thicken it to make a sauce. If you like a spicy sauce, you can add chili peppers and garlic, or add Shaoxing wine to add depth.
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Cut the braised pork to your desired thickness and place it in the steamed gua bao. Garnish with thinly sliced green onions or cucumbers to add a refreshing accent.
The appeal of using Chinese steamers
This method of steaming the guabao using the steam from the pot in which the braised pork is cooked is extremely efficient, without wasting time or energy. It also allows time for the guabao to ferment while the braised pork is being slowly cooked, so the two cooking processes are naturally harmonized. As a result, the plump, steamed guabao and the tender braised pork are finished at the same time, giving you the satisfaction of completing two dishes at once. 
summary
Please try the luxurious "Kakuni Burger" made with an efficient cooking method using a Chinese steamer. You can enjoy the exquisite harmony of the fluffy guabao and the melting kakuni, which you wouldn't believe is easy to make at home.
For more detailed instructions and tips, please check out this YouTube video! It's easy to understand, so even beginners can feel at ease.
