No One Can Get Enough Of My CARAMELIZED "PORK BELLY" Bao Recipe | Braised Mushroom STEAMED Bao Buns

Hello everyone and welcome to another episode. My name is Manny and I'm back with another awesome vegan recipe. Today I'll be making some really tasty sticky pork belly replacements using king oyster mushrooms. When I'm done, we'll be stuffing these into some really fluffy bao buns. Let's get started. Start by placing your king oyster mushroom on its side then slice it right down the middle. Next, place one half upright then slice it into three to four thick slabs. Don't slice your mushrooms too thin because you want them to hold their shapes after they're done cooking. This is what you want your mushroom slabs to look like when you're done slicing. You want them to be about a quarter of an inch thick or more. Here's a nice visual for those of us who could care less about being precise. Repeat the process for the head of the mushroom and no, there's no need to remove the cap. If anything, it adds more flavor. We're going to set these aside while we create our Asian inspired marinade. Today we'll be using an instant pot or a pressure cooker so if you have one, grab it. To your instant pot, you want to add a quarter cup of soy sauce or coconut aminos. Next, you want to add three to four tablespoons of sweet soy sauce. These can be found at your local Asian grocery stores. To mellow down the sweetness, we're going to add two to three tablespoons of rice wine vinegar. Next, add one tablespoon of fennel seeds. Add one teaspoon of peppercorns. They also can be found at your local Asian grocery stores. These are called star anise and they have a really strong anisey flavor. Add three. Next, you want to add eight to ten cloves. Typically, cashew cinnamon is added but I'm using about two thumb sized salen cinnamon. Finally, we're going to add about three to four tablespoons of brown sugar. Then we're going to give it a good mix. Next, we're going to slice a large ginger of about two thumb sizes into medallions. Then we're going to set them aside. Slice three scallions into large pieces and set them aside. Add some sea salt, adjust taste and give it a good mix. Then we can go ahead and add our mushrooms. Before we add our mushrooms, you need to know you have several options for the meat replacement. You can also use large portobello mushrooms or any other mushrooms. All you have to do is cut them into large pieces, place them in the marinade, then follow the rest of the recipe. Going back to our sliced king oyster mushrooms, add them to the marinade. Add your ginger medallions, then add your scallions. Add one cup of water. Please don't forget to hit the like button and don't forget to subscribe to Grubbany. Thank you. We're going to give this a really good mix. Then we're going to let it sit for an hour so the ingredients can mingle and exchange numbers. After marinating for about one hour or more, you can go ahead and cook it using the meat stew setting on your instant pot. While your mushrooms are cooking for about an hour 10 minutes, you can go ahead and make your bao buns. If you don't know how to make bao buns, please go ahead and watch my video from last week where I shared a comprehensive recipe on the entire process. These bao buns are extremely fluffy and they're entirely plant-based. They look intimidating but they're very easy to make. If you don't have an instant pot, there are several meat replacement recipes on my channel. A very good meat replacement is my cheesesteak meat replacement. Should I keep going? Okay, another awesome meat replacement is my vegan bulgogi recipe. This recipe is so delicious and it's also Asian inspired. Should I keep going? Alright, why don't you go ahead and try my sweet and sticky fried oyster mushrooms from my taco recipe. These fried oyster mushrooms were sticky, crunchy and so delicious. Should I keep going? Yes! Alright, stop it. You all play too much. Once your mushrooms are done, carefully open the pressure valve so you could vent. After venting, it's safe to open. Now take a look at what you've just made. We're not done yet. We still have a few steps to go. Take a good look at how much we've transformed the texture of our mushrooms. It's like jelly. Anyway, go ahead and take your mushrooms out of the instant pot and place them in a large bowl. Let your mushrooms sit for a while. We'll come back to them soon. In the meantime, we're going to pass our cooking liquid through a wire mesh strainer. This will separate most of the solid ingredients from the liquid. Once you're done, you should get something like this. Believe it or not, this liquid can be reduced and turned into a syrup. Let's head to the stove and I'll show you how. Place a saucepan on high heat then pour your stock. We're going to bring this to a rolling boil and let it cook until reduced. Don't forget to shake it often so it doesn't boil over. Also, be careful so you don't scald yourself. After about 10 to 15 minutes of boiling, you should start to see results. Check it from time to time and if it's not thick enough, you keep going. You can also add some sugar to quicken the process. This is good enough for me. Set it aside and let's move on. As one of the garnishes, we're going to be pan roasting some peanuts. Add your peanuts to a cast iron pan set to medium-high heat. Move them around often and toast for about three to five minutes. If you have roasted peanuts, that will work too. Add your peanuts into a mortar, lightly pound them into smaller chunks and you're done. Back to our mushrooms, we're going to lightly sear them to lock in the flavor. Place a cast iron pan on medium-high heat, then add one to two tablespoons of avocado oil. Once your oil is hot, add some mushrooms and place them flat. Let your mushrooms sear until golden brown. It may take about one to two minutes. After one to two minutes of searing, you can flip them over and repeat the process. Also, feel free to sear them to your desired color. You could go lighter or darker, it's up to you. Go ahead and add about half a cup of the syrup we made earlier. Adjust as needed, then give it a good mix. Reduce your heat to low heat, then let it cook for about one to two minutes. Don't let it burn. If it burns, it'll be bitter. Once they're ready, take them off the pan. Whatever you do, don't try to eat them while they're hot or you'll turn your mouth into a chimney. Depending on the severity, it could be an exhaust pipe. I'm sure you get the gist. Please let them cool down first because I'm talking from a place of deep experience. A round of applause for those who have successfully made my bao buns. By success, I mean your bao buns should look something like this and they should be extremely fluffy. Check this out. That's what you want. Now open up a bao bun. Beautiful. If you've made my everything sauce, go ahead and add one tablespoon. Otherwise, you can use some sriracha mayo. Add one tablespoon of my sauce to the bottom lip of your bao bun, then spread it around. Go ahead and place two or more slices of king oyster mushrooms to the bottom lip as well. Remember, you can use almost any mushroom for this. If you're using portobello mushrooms, keep in mind that they break apart easily. This is a sweet pepper. We're going to slice and add it with or without the seeds. Add some of your toasted crushed peanuts. Slice the green parts of some scallions into smaller pieces, then garnish. Here you go. Again, I'm not comparing this to pork belly. Like my other recipes, it's its own thing. This is simply a recipe for those who don't eat meat or animal products for one reason or the other. If you really want to impress your guests, sell them these and they'll be blown away. Just don't forget to ask them to subscribe to Gravani. The mushrooms are perfectly cooked on the inside and they're very juicy. Check this out. Nice. Alright, I have to pack some bags for my trip. Don't worry, I'll be sharing some videos somewhere on social media, so make sure you're following me on all platforms. Thanks again for watching and I'll see you all next week.