A wok on the hot side

Here’s a great recipe for pork with an Asian in­flu­ence

Warwick Daily News - - TASTE - More recipes at taste.com.au.

HERE'S one of the hottest recipes on menus right now. Mar­ion Grasby shows how to make bar­be­cue pork steamed buns.

Bar­be­cue pork steamed buns

IN­GRE­DI­ENTS: ◗ 60ml (1⁄4 cup) hoisin sauce ◗ 2 tbs Sriracha Hot Sauce ◗ 1 Le­banese cu­cum­ber, thinly sliced ◗ 1⁄4 cup green shal­lots, sliced into 5cm-long strips

Bar­be­cue pork – ◗ 80ml (1⁄3 cup) char siu sauce ◗ 1 gar­lic clove, finely grated ◗ 1⁄4 cup finely sliced green shal­lots ◗ 1 tbs light soy sauce ◗ 1⁄4 tsp red food colour­ing ◗ 800g pork neck (pork scotch fil­let), cut into 6cm-wide strips ◗ 2 tbs honey

Steamed buns – ◗ 1 1⁄2 tsp dried yeast ◗ 250ml (1 cup) luke-warm water ◗ 2 tbs melted lard or peanut oil ◗ 2 tbs white sugar ◗ 2 tbs non-fat milk pow­der ◗ 1 1⁄2 tsp bak­ing pow­der ◗ 375g-415g (2 1⁄2 - 2 3⁄4 cups) plain flour, plus ex­tra, to dust

EQUIP­MENT: You will need a wok, bam­boo steamer and food pro­ces­sor for this recipe.

METHOD: For the pork, com­bine char siu sauce, gar­lic, shal­lot, soy sauce and red food colour­ing in a large glass or ce­ramic bowl.

Add pork and toss to coat. Cover and place in the fridge for eight hours or overnight to mar­i­nate.

Pre­heat oven to 200C/180C fan-forced. Line a bak­ing tray with bak­ing pa­per.

Trans­fer pork to tray, re­serv­ing left­over mari­nade. Roast for 25 min­utes or un­til cooked through. Baste with re­served mari­nade.

Pre­heat grill to high. Grill for 2-3 min­utes each side or un­til start­ing to char.

Trans­fer pork to a clean tray and brush with honey. Rest for 5 min­utes. Slice pork.

For buns, put yeast and water in a bowl.

Stand for 2 min­utes. Add lard. Place sugar, milk pow­der, bak­ing pow­der and 375g of the flour in a food pro­ces­sor.

With mo­tor run­ning, slowly add yeast mix­ture un­til dough comes to­gether.

Turn onto a floured sur­face. Knead for 5 min­utes, adding ex­tra flour if nec­es­sary.

Place dough in a greased bowl. Cover.

Put in a warm place for 1⁄2 hour or un­til dou­bled in size. Cut four­teen 10cm squares of bak­ing pa­per. Turn dough onto a floured sur­face.

Di­vide into 14 balls. Roll one ball into a 10cm-long oval. Fold to form a semi-cir­cle. Place on a pa­per square. Re­peat with re­main­ing dough. Cover with a damp cloth. Set aside in a warm place for 30 min­utes.

Fill a wok one-third full with water. Bring to boil over a high heat. Place 3-4 buns, not touch­ing, in a bam­boo steamer. Place steamer over wok.

Steam, cov­ered, for 12 min­utes or un­til cooked through. Re­peat with re­main­ing buns. Com­bine the hoisin and Sriracha in a small bowl. Care­fully open each bun and fill with pork, cu­cum­ber and shal­lots.

Driz­zle with the sauce. Serve warm.

◗ Pork steamed buns.

PHOTO: JEREMY SI­MONS

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