Pork Bao Cooking @ The Chef Kitchen

Experiencing the First Bite of Pork Bao with Homemade Kimchi

There’s something magical about the first bite of a perfectly crafted dish, where flavors meld together in unexpected harmony. This is the sensation you get when tasting a freshly steamed pork bao paired with the tangy, spicy kick of homemade kimchi—a delightful fusion of Chinese and Korean culinary traditions.

The Pork Bao: A Pillowy Bite of Savory Goodness

• The experience begins with the bao itself, a soft, fluffy bun that gives way to a rich filling of tender, seasoned pork. As you bite into the bao, the dough is light and slightly sweet, contrasting beautifully with the savory filling inside. 
• Bao Dough:
  • 2 cups all-purpose flour
  • 2 tsp sugar
  • 1 tsp yeast
  • 1/2 cup warm water
  • 1/4 cup milk
  • 1 tbsp vegetable oil
  • Pinch of salt
• Pork Filling:
  • 1/2 lb ground pork
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 green onions, chopped
  • 1 tsp cornstarch (optional, for thickening)
  • Black pepper to taste

Instructions:

1. Prepare the Dough:
   • Mix yeast, warm water, and sugar in a small bowl. Let it sit for about 10 minutes until it becomes frothy.
   • In a large mixing bowl, combine flour, milk, vegetable oil, and salt. Pour in the yeast mixture.
   • Knead the dough until it’s smooth and elastic, about 10 minutes.
   • Cover the dough with a damp cloth and let it rise for 1-2 hours or until doubled in size.
2. Prepare the Pork Filling:
   • In a pan, heat sesame oil and sauté the garlic and ginger until fragrant.
   • Add ground pork and cook until browned.
   • Stir in soy sauce, hoisin sauce, sugar, and green onions. Cook until the mixture thickens. If too runny, add cornstarch dissolved in water.
   • Let the filling cool.
3. Assemble the Bao:
   • Divide the dough into small, equal-sized balls.
   • Roll each ball into a flat circle. Place a spoonful of pork filling in the center and pinch the edges to seal, creating a bun.
   • Place the buns on parchment paper, cover them, and let them rise for another 30 minutes.
4. Steam the Bao:
   • Steam the bao buns for about 10-15 minutes until they are fluffy and cooked through.

The Kimchi: A Burst of Fermented Spice

Now, imagine pairing that sumptuous pork bao with a bite of homemade kimchi. The kimchi is vibrant, both in color and in flavor, with its bold red hue promising an explosion of taste. The first taste is a rush of spicy, sour, and slightly sweet notes, a result of the fermentation process that gives kimchi its distinctive character. 

Homemade Kimchi

Ingredients:

• 1 medium Napa cabbage, chopped into large pieces
• 1/4 cup salt
• 4 cups water
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp fish sauce
• 2 tbsp Korean red pepper flakes (gochugaru)
• 1 tsp sugar
• 2 green onions, chopped
• 1 carrot, julienned
• 1 daikon radish, julienned (optional)

Instructions:

1. Prepare the Cabbage:
   • Dissolve the salt in water and soak the cabbage pieces for 2-3 hours. Drain and rinse well.
2. Make the Kimchi Paste:
   • Mix garlic, ginger, fish sauce, red pepper flakes, and sugar into a paste.
3. Combine:
   • Toss the cabbage, green onions, carrot, and radish with the kimchi paste until everything is evenly coated.
4. Ferment:
   • Pack the mixture tightly into a jar, pressing down to remove air bubbles. Leave some space at the top.
   • Let it sit at room temperature for 2-3 days to ferment, then move it to the fridge.

Serving Suggestion:

To enjoy, serve the steamed pork bao alongside a small dish of homemade kimchi. The contrast of the fluffy, savory bao with the crisp, spicy kimchi creates a perfect balance of flavors and textures.

You can also slice open a steamed bao and add a small amount of kimchi inside for a delicious fusion bite.

•  
• 1/4 cup salt
• 4 cups water
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp fish sauce
• 2 tbsp Korean red pepper flakes (gochugaru)
• 1 tsp sugar
• 2 green onions, chopped
• 1 carrot, julienned
• 1 daikon radish, julienned (optional)

Instructions:

5. Prepare the Cabbage:
   • Dissolve the salt in water and soak the cabbage pieces for 2-3 hours. Drain and rinse well.
6. Make the Kimchi Paste:
   • Mix garlic, ginger, fish sauce, red pepper flakes, and sugar into a paste.
7. Combine:
   • Toss the cabbage, green onions, carrot, and radish with the kimchi paste until everything is evenly coated.
8. Ferment:
   • Pack the mixture tightly into a jar, pressing down to remove air bubbles. Leave some space at the top.
   • Let it sit at room temperature for 2-3 days to ferment, then move it to the fridge.