The Chairman Bao: Eddie Huang’s BaoHaus Copycat Recipe

1. Warm the milk to about 30°C (86°F) and stir in yeast and sugar.

2. Mix flour, baking powder, and salt in a bowl. Add yeast mixture and stir until a rough dough forms, about 4 minutes.

3. Knead the dough until smooth, about 4 minutes.

4. Place the dough in an oiled bowl, cover it, and let it proof for 1 hour or until doubled in size.

5. Punch down the dough, divide it into 8 pieces (~70 g each), and shape them into balls. Let them rest for 10 minutes.

6. Roll each ball into an oval (10 cm x 8 cm), brush one side with oil, fold in half, and place on parchment paper.

7. Proof the dough for another 20–30 minutes until puffed.

8. Steam the baos for 8–10 minutes.

9. For the Haus Relish: In a skillet over medium heat, sauté the mustard greens, rock sugar, salt, garlic, and chilies. Cook until the sugar dissolves and adjust the seasoning as needed.

10. For the Crushed Peanuts: In a food processor, pulse the peanuts, sugar, and salt until crumbly, but not powdery.

11. To assemble: Open a steamed bao, add 1 tablespoon of Haus relish, a slab of red-braised pork belly (~10 cm / 4 in), top with crushed peanuts and fresh cilantro.