The 3-pack contains Thai Peanut Sauce, Thai Chili-Lime Sauce, and Thai BBQ sauce!
You can see more info as well as a recipe where I used Ayara’s Thai BBQ Sauce for some BBQ Pork Belly Bao’s after the jump:
Ayara Thai is hands down my favorite Thai restaurant in Los Angeles. The food is super good and I was even more excited when I heard they bottle their own sauces so I can even make my own at home. I used their Thai BBQ Sauce, which is included in the 3-pack that I’m giving away, to make some braised pork belly baos!
- 2.5 lbs pork belly, cut into 1" cubes
- 5 garlic cloves, peeled and smashed
- 5 green onions, cut into 3" pieces
- 2" ginger, sliced
- 1 star anise
- 1 stick cinnamon
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sugar
- 3 cups water and more for blanching
- To blanch the pork, put the pork in a pot or a large wide saucepan. Add enough water to cover the pork by 1". Over high heat, bring the water to a boil. Once the water is boiled, let it hard boil for 1 minute. Drain and rinse the pork with cool water.
- To braise the pork: Add the blanched pork and the rest of the ingredients for the braised pork belly into the pot. Add 3 cups of water or enough to almost cover the pork (pork will shrink a little). Bring the liquid to a boil. Once boiled, simmer on low heat for 2 hours.
- Uncover and turn the heat to medium high. Let it continue to boil to reduce the sauce.
- Before serving, cover the pork belly in Ayara Thai's Thai BBQ Sauce.
- 1¼ cups warm milk
- 2 tablespoons sugar
- 2¼ cups active dry yeast
- 4 cups all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons oil
- Combine the sugar, warm milk and yeast. Let sit for 10 minutes until a foamy mixture forms.
- In a large bowl, whisk together the flour, baking powder and salt. Add the oil and yeast mixture. Form a dough. Turn it over a work area and knead the dough for 10 minutes. The dough should be soft and supple and not sticky.
- Lightly oil a bowl and place the dough in, cover the bowl with a sling wrap and let the dough rise in a warm, draft free place until dough doubles in size (about 1-2 hours).
- Gently punch out the air of the risen dough and remove it from the bowl. Divide the dough into 12 equal parts. Shape each dough into a ball. Using a rolling pin, roll the dough into a flat oval (1/8" thick). Brush some oil on one side of the dough. Fold the dough in half (like a half moon). Place it on a 4" square parchment paper. Repeat with the rest of the dough. Loosely cover the half moon dough with a clean cloth and let them rest for 30 minutes.
- Bring water in your steaming vessel to boil over high heat. Once boiled, place the dough (with parchment paper) on a rack or steamer (leave 1" gap as buns will expand) and steam for 8 minutes.
- Turn off the heat and remove the steaming vessel from the heat. After 5 minutes, slowly open the lid. This is to cool the steaming vessel before uncovering. Too much temperature change may cause buns to deflate.
To assemble, put the pork belly in the bao with other ingredients you like and top with some more Thai BBQ sauce.