Ibérico Pork Cheek Bao

Ibérico Pork Cheek Bao

Serves 4-5
Pork Cheek

Seal the Ibérico pork cheeks on a hot pan until browned.

Remove the cheeks from the pan and set aside.

Add onions, carrots and celery to the pan. Fry for a couple of minutes and then return the cheeks to the pan. Add flour and stir to make a roux. Add the red wine, bay leaves and thyme. Simmer on the stove top for about 3 hours.

After 3 hours, take the cheeks out of the pan. Bring the liquid back to a boil and reduce to half the amount. Take out or leave the vegetables in the sauce before serving. Add salt and pepper to taste.



While the pork is cooking, mix together the flour, sugar and salt in a large bowl.

In a separate bowl, dissolve the yeast and a pinch of salt in 1 tablespoon of warm water. Add yeast to the flour mix with the milk, oil, vinegar and 200ml water.

Mix into a dough with a little extra water. Tip the dough onto a lightly floured work surface and knead for 10–15 minutes.

Place in a lightly oiled bowl, cover with a damp cloth and leave to rise until doubled in size.

Tip the dough out onto a clean work surface and punch it down.

Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 minutes.

Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2–3 minutes.

Use a rolling pin, roll each ball out into an oval shape about 3–4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.

Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick before slowly pulling it out. Transfer the prepared buns to a baking tray, cover with a clean tea towel and leave to proof in a warm place until doubled in size.


To Serve

Heat a large steamer over a medium-high heat. Steam the buns for 8 minutes until puffed up. Pry open each bun and fill with the Ibérico pork cheeks. Pour over some reduced sauce.

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