Taste over tra­di­tion

The recipe may not be au­then­tic but pork sticky buns prove de­li­cious

Central and North Burnett Times - - EASY EATING - Shannon New­ley shannon.new­ley@dai­lyex­am­iner.com.au

A FEW years ago I copped a bit of flak for my pork sticky buns recipe.

Some­one who had lived in China dis­puted the way I made them, say­ing they weren’t done in the tra­di­tional way.

That person was right. This is def­i­nitely not the tra­di­tional way to make these tasty morsels but it’s what I would call the easy way – which is what I am all about.

And the re­sult, while it may not com­pare to what you would get from a street stall in China, is pretty tasty if you ask me.

While the meat is of­ten bar­be­cued, I have braised the pork be­cause it’s kind of a fail safe way to make sure it doesn’t get dried out.

I have also ditched the yeast but be care­ful be­cause it can make the dough a lit­tle harder to work with.

So tra­di­tional they may not be, but if you want to taste a light sweet yet savoury pork bun, give this recipe a go and let me know what you think.

Pork buns

In­gre­di­ents

Dough: 1⁄2 cup sugar 3⁄4 cup warm wa­ter 2 1⁄2 cups plain flour, plus ex­tra 1 tsp bak­ing pow­der 1/4 cup lard Fill­ing: 400g pork belly, cut into 10cm strips, skin re­moved 2 cloves gar­lic, minced 1 tsp fresh ginger, grated 2 tsp sugar 2 tbs soy sauce 1⁄4 cup of Chi­nese rice wine 1 tbs sesame oil 2 tbs hoisin sauce 2 tbs oys­ter sauce 1 tsp five spice pow­der 1/4 cup wa­ter

Method

Sift flour, sugar and bak­ing pow­der into bowl. Add lard, us­ing your fin­gers to mix it through un­til there are no lumps. Add the wa­ter a ¼ cup at time, bring­ing the flour to­gether so it forms a dough. Turn it out on a lightly floured sur­face and knead un­til smooth. Roll into a ball, cover and set aside. Com­bine all of the fill­ing in­gre­di­ents (ex­cept wa­ter) in a bowl, cover and let sit for at least 2 hours. To cook: Place the pork with all of the sauce into a pan over a medium heat. Once it starts to bub­ble, add wa­ter and cover. Cook over low-medium heat for about an hour, un­til ten­der. Cut the strips into small pieces – the smaller they are, the eas­ier it is to as­sem­ble. Di­vide the dough into eight pieces. Roll each out into a cir­cle shape so it is about 5mm thick. Hold­ing the dough round in your hand, take a spoon of the pork and put it in cen­tre. Pleat the edges of the dough, all of the way around un­til bring­ing them to­gether in the mid­dle to seal. Place each bun on a small piece of bak­ing pa­per. Place on top layer of a bam­boo steamer, over a pan of boil­ing wa­ter. Cover and steam for about 20 min­utes.

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