Taste over tradition
The recipe may not be authentic but pork sticky buns prove delicious
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.
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
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.