Tag: pork
Baked Pork Buns
Baked Pork Buns
You might be familiar with the traditional char siu steamed pork buns that are served for dim sum. Hujiao bing are the baked Taiwanese version of the pork bao. The buns are easier to make then it looks. All of the pork filling ingredients get mixed together. The dough comes together rather effortlessly in a standing mixer. After the dough is allowed to rise, it is cut into equal portions, rolled out, then stuffed with the pork filling. The buns are brushed with egg, sprinkled with sesame seeds, and baked until golden brown.
Equipment
- standing mixer with dough hook
- rolling pin
Ingredients
Pork Filling
- 1 lb ground pork
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp shaoxing cooking wine
- 2 garlic cloves grated
- 1 tsp ginger grated
- 1 tsp honey
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp salt
- 2 cups green onions chopped
Dough
- 2 tsp active dry yeast
- 1 cup warm water
- 3 cups flour
- 1 tbsp olive oil
- 1 large egg beaten
- 1/4 cup sesame seeds
Instructions
- Mix together all of the pork filling ingredients. Cover. Place in the refrigerator for an hour.
- Using the dough hook attachment in a standing mixer, mix together the yeast and warm water.
- Slowly incorporate the flour to the bowl, using medium low speed on your mixer until a dough forms. Continue kneading the dough in the mixer for 10 minutes.
- Cover the dough ball with a tbsp of olive oil. Wrap the bowl in plastic wrap and let rise in a warm place for 30 minutes.
- Punch down the raised dough.
- Roll the dough out on a well floured surface.
- Cut out 10 equal sized pieces and roll into balls.
- Roll out each dough ball to 5”-6” in diameter.
- Evenly distribute the pork filling in the center of each rolled out dough ball.
- Take a small handful of green onions and place on top of the pork.
- Fold the edges of the dough up toward the center and crimp closed. Place seam side down on a baking sheet lined in parchment paper.
- Preheat your oven to 400 degrees. Brush each bun with egg. Sprinkle each bun with sesame seeds on top.
- Bake the buns for 20-25 minutes until golden brown. Let rest before serving.
Filipino-Style Grilled Pork Belly
Filipino-Style Grilled Pork Belly
Filipinos love their pork belly. You typically will see it either braised in some sort of way or fried, such as lechon kawali. But did you know that you can grill pork belly? Grilled pork belly is marinated in a calamansi juice base with lots of garlic and chilies, if you’re looking for spice. The marinade is saved and reduced down with oyster sauce to be used to baste the belly. The belly is then grilled for a couple minutes a side. Once there is a sear, you can start basting each side with the reduced marinade. It takes about 15 minutes in total to grill. If you don’t have a grill, you can prepare the pork belly under the broiler the exact same way. The pork belly is served with a vinegar based dipping sauce to help cut through all of the richness.
Ingredients
- 1 lb skin on pork belly sliced 1/2” thick
- 1/4 cup calamansi juice
- 3 tbsp fish sauce
- 6 garlic cloves minced
- 1 Thai chili finely minced
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oyster sauce
Dipping Sauce
- 1/2 cup vinegar
- 2 garlic cloves minced
- 2 tbsp white onion finely minced
- 1 Thai chili pepper finely minced
- 1/4 tsp salt
- pinch black pepper
Instructions
- Mix all of the dipping sauce ingredients together. Refrigerate until ready for use.
- Mix together the calamansi juice, fish sauce, garlic, chilies, brown sugar, salt, and black pepper.
- Marinate the pork belly for at least 4 hours, preferably overnight. Save the marinade once the pork belly is finished basking in its juices.
- Place the marinade in a pot over medium high heat. Simmer for 10 minutes until it is reduced.
- Mix in the oyster sauce and set aside.
- Turn on your oven’s broiler. Place the pork belly on a rack on a baking pan lined in foil.
- Broil or grill the pork belly for 3-4 minutes a side.
- Brush the top side of the pork belly with the reduced marinade. Broil or grill for 3 minutes. Flip over, baste, and broil or grill for 3 more minutes.
- Let rest for 10 minutes before serving.
Ham and Cheese Bread Rolls
Ham and Cheese Bread Rolls
While marijuana is highly illegal in the Philippines(punishable for up to life in prison, just for using), it is still very widely consumed. It’s apparently grown in mountainous regions. I bring this up because there is no way a stoner didn’t create this recipe. These ham and cheese bread rolls are one of genius that only the influence of THC could conceive. First you flatten slices of white bread with a rolling pin. This keeps the bread from tearing when you roll it. Spread your favorite jam on each slice of bread. I had leftover pineapple glaze for ham. Why not. Lay a couple slices of ham on the bread. Put a chunk of cheese on the bottom edge of the bread. I used pepper jack. Kind of a sweet/salty/spicy concoction going on. Roll up the bread. Then give each roll and egg wash. Then roll the rolls in breadcrumbs. That’s how I roll. To cook these artery cloggers, heat up 1/4” deep of oil in a sauté pan. Fry the rolls on all sides for 8-10 minutes in total. Place the rolls on a wire rack to drain the grease. If you place them on paper towels, the bottoms will get soggy. Nobody wants soggy rolls.The bread rolls are a great appetizer and snack for large groups of people, or just for yourself if you want to be fat. These bread rolls aren’t just limited to ham and cheese. A few ideas that can be rolled into the bread include sausage and peppers; pepperoni, mozzarella, and tomato sauce; Canadian bacon and pineapple; bacon, eggs, and cheese; hotdogs and cheese. The possibilities are endless.
Equipment
- rolling pin
- wire rack
Ingredients
- 4 slices white bread
- 4 tbsp fruit flavored jam strawberry, raspberry, pineapple
- 8 oz ham thinly sliced
- 6 oz brick cheese cheddar, pepper jack, mozzarella; cut into 4 equal chunks
- 1 large egg beaten
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
Instructions
- With a rolling pin, flatten the slices of bread.
- Spread a tbsp of jam on each slice of bread.
- Place a couple slices of ham on each slice of bread.
- Place a chunk of the cheese on top of the ham on the very bottom of each bread slice.
- Carefully roll up the bread.
- Dip each bread roll in the egg on all sides.
- Roll the bread rolls in the bread crumbs.
- Fill up a large sauté pan with a 1/4” of vegetable oil over medium high heat.
- Place the bread rolls in the hot oil.
- Fry on all sides for 8-10 minutes in total until all sides are brown and crispy.
- Place the bread rolls on a wire rack to drain any grease.
