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Bao

Kung Pao glazed sous vide and deep fried pork belly, 12h or so at 60C.
Flash pickled onions, peppers and jalapeno.
Kewpie, cabbage, carrots and some cilantro.
Excellent dough!

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Comments

Go for it, follow the instructions on the Bao dough - it really is easy.

Jawad_Al_Kahwati_288887

AMAZING JOB JOHAN! I might even try this next week. Courage even in the face of total defeat! haha

Hahaha

Amos_Schorr_168815

Are you single? I'm straight, but I'd marry a dude for that dish.

Robert_Conn_II_123023

Wow....just WOW!

Jack_Mayer_85396

Beautiful dish Johan!

Those look great.

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