A wok on the hot side
Here’s a great recipe for pork with an Asian influence
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 cup) hoisin sauce ◗ 2 tbs Sriracha Hot Sauce ◗ 1 Lebanese cucumber, thinly sliced ◗ cup green shallots, sliced into 5cm-long strips
Barbecue pork – ◗ 80ml cup) char siu sauce ◗ 1 garlic clove, finely grated ◗ cup finely sliced green shallots ◗ 1 tbs light soy sauce ◗ tsp red food colouring ◗ 800g pork neck (pork scotch fillet), cut into 6cm-wide strips ◗ 2 tbs honey
Steamed buns – ◗ 1 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 tsp baking powder ◗ 375g-415g (2 - 2 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 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.
More recipes at taste.com.au.