Barbequed Pork Buns – Asian Food Recipes

Barbequed Pork Buns – Asian Food Recipes

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    Directions

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    Recipe ingredients and directions:

    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

    volume.

    Barbequed Pork

    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.

    Category: Asian Recipes

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    Paul

    Owner of Recipe Flow

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