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Pork Buns 04
Barbequed Pork Buns
1 recipe basic bun dough (recipe follows)
1 tablespoon hoisin sauce
1 tablespoon catsup
2 tablespoon oyster sauce
2 tablespoon soy sauce
1/4 cup packed brown sugar
1/4 tsp white pepper
2 tablespoons cornstarch
1/2 cup chicken stock
1 tablespoon Shao Hsing wine or dry sherry
1 onion, diced pea size
10 oz barbequed pork, diced pea size (recipe follows)
3 tablespoons oil
additional oil for steamer
24-2" x 2" pieces of wax paper or parchment
Prepare basic bun dough. Combine hoisin, catsup, oyster sauce,
soy, sugar, pepper, cornstarch, stock and wine in small bowl and.
reserve. Heat 3 Tbsp oil in wok at high heat. Using the spatula
coat the sides of the wok about half way up with hot oil. Add diced
onion and stir-fry until transparent. Add diced barbequed pork and
stir-fry for another 2 minutes. Stir sauce and add to the mixture.
Stir fry until it thickens. Set aside to cool to room temperature
and refrigerate. (It is easier to handle when it is cold.) Soak
bamboo steamer in water for about 10 minutes. Dry and lightly oil
each compartment bottom. Punch the dough down and divide in half.
Reserve one of the halves under a damp towel. Roll the other half
into a cylinder about 1 1/2 inches in diameter. Cut into 12 equal
portions and cover with damp towel.
Flatten one of the pieces between palms. With small rolling pin,
roll the disk out to 4 inches in diameter. Roll the edge thinner
than the center. Place a tablespoon of filling at the center.
Begin pleating the edges of the dough, forming a pocket for the
filling. Gently guide the filling into the pocket with the left
thumb. Close off the top by twisting the pleats together. Attach
a wax paper square to the sealed end and place, paper side down in
the oiled steamer basket.
Continue the rolling and filling procedures for the remaining buns.
Allow at least 2 inches between the buns. Seat in a warm place
covered with a floured towel and let rise for 45 minutes to 1 hour.
Place hot water in wok to come within 1 inch of the bottom of the
steamer. Boil water over high heat. Have additional hot water on
hand to replenish as necessary. Cover and set the steamer over
rapidly boiling water for 10 minutes. Do not remove the lid during
steaming, it will stop the dough from rising.
Basic Bun Dough
1 pkg dry yeast
1 1/4 cups tepid water
6 cups all-purpose flour
1/3 cup sugar
1/2 tsp salt
3 Tbsp lard or shortening softened at room temperature
1/2 cup milk
2 tsp baking powder
Sprinkle yeast over 1/2 cup tepid water. Let stand until completely
dissolved and beginning to bubble, about 5 minutes. Mix flour,
sugar, and salt together by hand in a large bowl. Add softened
lard, the dissolved yeast, milk, and remaining water. Mix with
wooden spoon. Turn out dough on a lightly floured surface. Add
baking powder and knead until it becomes smooth and loses most of
its stickiness. Dough can also be made in a food processor. Place
the dough in a large, oiled, ceramic bowl and cover with a damp
towel. Warm oven at lowest temperature for 2 minutes and turn off.
Place the covered dough in the oven for 1 hour or until double in
2 lbs pork loin
1 tablespoon minced ginger root 1 tablespoon minced garlic 1/4 cup
soy sauce 1/3 cup sugar 2 tablespoons Shao Hsing wine or dry sherry
1 tablespoon catsup 1 tablespoon hoisin 1 tablespoon ground bean
sauce 1 tsp five-spice powder
3 tablespoons honey 1 tablespoon soy sauce 1 tsp sesame oil
Cut the meat into 1" X 2" strips with the grain. Place in a large
sealable plastic bag. Mix ginger, garlic, soy, sugar, wine, catsup,
hoisin, bean sauce and five-spice powder and pour it into the bag.
Mix well, seal and refrigerate overnight. Slide one oven rack into
the top-most position and another in the lowest position in your
oven. Place a large baking pan filled with 1/2 inch of water on
the lower rack.
Preheat the oven to 450 deg. F. Combine honey, soy and sesame oilin
a small saucepan and add 1 tablespoon marinade. Bring to a boil
and remove from heat. Attach a drapery hook to the end of each
strip of meat. Hang the strips in the oven from the upper rack.
Roast the meat for 20 minutes at 450 deg F and then reduce the heat
to 350 deg F. Roast for an additional 30 minutes, brushing with
glaze several times during this period. Take the meat out and cool
for 15 minutes. Dice as required for recipe.
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