Ingredients

1/2 cup kosher salt

1/2 cup sugar

4 1/2 cups water, divided

2 1/2 lb skinless boneless pork belly, cut into quarters

1/2 cup reduced-sodium chicken broth

For buns

• 1 cup warm water (105-115°F), divided
• 1/2 teaspoon active dry yeast
• 3 tablespoons sugar plus a pinch
• 2 tablespoons nonfat dried milk
• 3 1/2 cups cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• Canola oil for greasing and brushing

• Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid
• Accompaniments: hoisin sauce; thinly sliced cucumber; chopped scallions

Description

We Knew Chang Was Something Special The Minute We Tasted His Signature Dish. He Plays With The Classic Chinese Pork Bun, Retaining Its Pillowy...

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