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Food Home Cooked Whip Up DÔA'S Pork Belly Buns Tonight Pork Belly Buns Recipe Ingredients 700 G bread flour 70 G egg white 250 G sugar 80 G vegetable shortening 20 G dry yeast 320 G cold water 8 G salt 7 G baking powder 60 G milk powder Buns Pour all of the dry ingredients, except for salt and yeast into mixer. In a separate bowl, combine egg whites, water, and yeast. With mixer on slow and using a paddle attachment, add the liquid, then the salt. Mix until dough become less sticky and comes together, approximately 15 minutes. Let dough sit in warm area for 1 hour. Shape into 60 G balls (yields 25). Let rest for 10 minutes. With a rolling pin, roll dough balls out and fold over, then place on oiled parchment. With a brush, layer a light coat of water, then sprinkle with black sesame seeds on top of the buns. Let rest for 10 minutes before steaming for 15 minutes. Pork Belly Roast in oven at 300 degrees Fahrenheit for 2.5 hours. When cool, portion into 50 G pieces When buns are steamed, place pork belly inside bun and finish with hoisin sauce and pickled carrots. DÔA is the latest venture from globally renowned restaurateur Arjun Waney. DÔA (meaning "The Door" in Japanese) is a true neighborhood restaurant serving high-quality LatAsian cuisine offering affordable options in a casual destination every day until 5 am. The restaurant features unique offerings in dinner, weekend brunch, and late-night dining. The menu consists of shared raw, steamed and robata grilled signature dishes showcasing Nikkei, Chifa and Peruvian flair. Notable guests who have enjoyed after-hour bites include artist Bradley Theodore, Miami Dolphins footballer Jay Ajayi, pop-art artist Mr. Brainwash and The Hills star Audrina Patridge. For more information, visit www.DoaCantina.com DÔA is located at 2000 Collins Avenue, Miami Beach, FL 33131