Yum bun. Bao. Flesh and buns. Momofuku. Thank you glorious chefs
for bringing these sweet buns to everyone's lives. These sweet Asian
pillowy sandwiches are a revolution to my life.. Well, maybe just to my
diet. When I made these Asian lion's head meatballs last year, it was to
satisfy my boyfriend's obsession
love of sandwiches. These certainly tick the box too. The traditional
"gua bao" from Taiwan is the godfather of bao: signature pickled
greens, coriander, crushed peanut powder as the holy trinity of
accoutrements... Lest we forget the sweet and sticky pork belly slices. I
am a total pork belly fanatic and devotee. How I've managed to have so
little pork belly on the blog so far is atrocious. This recipe draws
inspiration from the original, but just some personal tweaks suited to
my taste.
I've got to admit before you read
any further I'm a total cheater here. Those buns...aren't mine. There
are some great recipes out there, but you need time and patience. And
faith that you've not wasted four hours for nothing. When I first
started out recipes for buns for supper clubs, there were so many
variations: different rising times, gluten levels, fat content, flour
brands, kneading levels...it's endless torture if you aren't a pro at
bread. Now, I have a stock pile in my freezer that I can always whip out
should the craving call for me. However, in comes convenient frozen
buns from Asian food stores. Since these buns have become more famous,
they're readily available in most places which is fabbo.
What
goes in it is up to you. I believe pork fillet to be an underused,
value for money, secret weapon for bite sized glory. It's protected in
cornflour when fried, so stays crispy on the outside and full of juicy
goodness on the inside. Tucked into a soft bread bun, sliced carrots and
a sweet coconut cashew crumb it's a perfect "sandwich" to put a smile
on your face. You can use this pork recipe for noodles, rice or a side
dish with vegetables...don't just limit yourself to buns, just enjoy how
you want. The sweet sugar combo will surprise you. I took the idea from
a pork belly dish we have in Hong Kong - where the belly is cooked and
served cold, to dip into a choice of a spicy mustard kick, or caster
sugar for a contrasting flavour.
Ingredients (makes generous filling for four or five buns)
250 grams pork fillet
1 tbs sesame oil
1 tbs light sot sauce
60 grams cornflour
4 tbs of vegetable oil for frying
60 grams cashew nuts
1 tbs light brown sugar
1 1/2 tbs dessicated coconut
1 large carrot, finely grated
Tsp sugar
Sriracha sauce or any chilli sauce. This chilli jam goes excellent too.
4 frozen bao buns ( packs available at your Asian grocery stores)
Slice
the pork fillet into 1 inch thick pieces. Add the sesame oil and soy
sauce to the pork and marinate for at least 15 minutes.
Meanwhile,
lightly toast the cashew nuts in a dry pan. Keep an eye on this until
you see the cashews start to change colour. Take them off the heat, and
crush in a food processor ( or just bash them up with a rolling
pin). Mix the sugar and coconut into the nuts and set aside.
Set out the cornflour on a plate or shallow dish. Coat each piece of pork generously in the flour and dust off any excess.
In
the wok, heat the oil and wait until very hot. If you drop one piece of
pork into the pan it should sizzle away loudly and quickly. If it's not
hot enough, the oil will soak into the flour, and you're left with a
soggy piece of meat. Unattractive.
Place half the pork into the pan.
Remember, as soon as you add more meat, it reduces the temperature of
the pan, so keep it on high for at least a minute. If the oil starts
spitting up, reduce the temperature very slightly. Cook for two or three
minutes each side, or until you see a golden brown colour on the pork.
Repeat and cook the second batch of pork. Once all is done, sprinkle a
spoonful of the nut mixture onto the pork, and a pinch of salt.
To
make the bao, set in a steamer until hot and fluffy. Alternatively,
sprinkle a few drops of water on the buns and out it in the microwave
for a minute, checking halfway to make sure it is defrosting evenly.
To
assemble: I like a layer of chilli sauce, three pieces of crispy pork, a
generous teaspoon of nuts and then grated carrot to finish. Eat quick
before the other buns get gobbled up.
I had a version of these at a restaurant once and was completely obsessed! I'm so glad to finally find a recipe. Those soft buns combined with the crispy pork----SO GOOD!
ReplyDeleteSO good. I'm definitely making another batch this weekend. They're perfect for picnics and packed lunches too!
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