Chinese Bbq Pork Steamed Buns Marions Kitchen Recipes

CHINESE BBQ PORK STEAMED BUNS | MARION'S KITCHEN

Steps:

• Step 1.For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes.
• Step 2.In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down.
• Step 3.Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces.
• Step 4.Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place.
• Step 5.Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through.
• Notes: - Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store.
• - Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached...just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.

CHINESE BBQ CHAR SIU PORK | MARION'S KITCHEN

Steps:

• Step 1.Slice the pork neck lengthways to form 3 long pieces.
• Step 2.Place all ingredients except the pork into a large bowl and mix until well combined.
• Step 3.Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.
• Step 4.Preheat oven to 180°C/350°F.
• Step 5.Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.
• Step 6.In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.
• Step 7.Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.
• NOTES: - Serving suggestion: steamed rice, cucumber and thickened marinade sauce.
• - Whole pieces of the char siu pork can be wrapped in baking paper and cling film and frozen for up to 2 months.
• - Chinese Shaoxing wine is available in the Asian aisle of many supermarkets or from an Asian grocer. Substitute with dry sherry or chicken stock if alcohol is not suitable.
• - Beetroot powder is a natural alternative to the red food colouring typically used to make this dish. You can find it in health food stores or in the health food section of the supermarket.