Ingredients: For The Chinese BBQ Pork
- 1 pound boneless pork ribs, trimmed of excess fat
- 1 Tbs. soy sauce
- 1 Tbs. Roasted Sesame Oil
- 1 Tbs. Honey Ginger White Balsamic Vinegar
- 2 Tbs. oyster sauce
- 2 Tbs. ketchup
- 2 Tbs. dark brown sugar
Ingredients: For The Filling
- 1 Tbs. safflower, sunflower, peanut or grape seed oil
- 1 tsp. Roasted Sesame Oil
- 1 Tbs. fresh grated ginger
- 1 Tbs. crushed garlic
- 1/2 medium onion diced fine
- 1/2 cup water
- 1 Tbs. oyster sauce
- 1 Tbs. soy sauce
- 1 Tbs. plum sauce
- 1 tbs. Honey Ginger White Balsamic Vinegar
- 2 tsp. corn starch
Ingredients: For The Dough
- 1 cup warm milk
- 1/4 cup warm water
- 2 large eggs, (one reserved for egg-washing the dough)
- 3 tbs. safflower, peanut or sunflower oil
- 2 Tbs. granulated sugar
- 1/2 tsp. salt
- 3 3/4 cups all purpose flour
- 2 1/4 tsp. dry instant yeast
Directions: For The Chinese BBQ Pork
- Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight.
- Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag.
- Proceed to making the dough once the pork is in the oven.
- After two hours, remove from the oven and allow to cool.
- Cut in to small 1/4 inch pieces and set aside.
Directions: For The Filling
- Mix together all the sauces, water and cornstarch together in a small bowl.
- In a wok or saute pan over medium flame, heat the vegetable oil.
- Add the diced onions and saute until tender and translucent but not browned.
- Add the garlic and ginger and cook for another minute.
- Add the diced pork and the sauce mixture.
- Cook until thickened and heated through.
Directions: For The Dough
- If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl.
- Add the sugar and salt and whisk to combine.
- Combine the flour and yeast and mix in to the wet ingredients.
- Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place.
- After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes.
- Cut each rope in to 8 pieces.
- Shape the pieces in to balls and then roll out in to round pancake shapes.
Place two tablespoons of the filling in to the center of each dough circle.
- Shape the dough around the filling pinching the edges to seal.
- Place seal side down on to a parchment lined baking sheet.
- Brush with a beaten egg and bake for 25 minutes.
Makes 16 pork buns
Re-posted from the Veronica Foods blog.