750 G PORK, CHOPPED, 1/2 ONION, DICED, 1 TSP FRESH GINGER, MINCED
MARINADE
1 TSP FIVE SPICE, 1/4 TSP GROUND STAR ANISE, 2 TBSP SOY SAUCE, 2 TSP TABASCO or HOT SAUCE, 3 TBSP BALSAMIC or RICE VINEGAR, 2 TBSP HONEY, 2 TBSP SUGAR, 1 TSP PEANUT BUTTER, 1 TSP SALT, 2 CLOVES GARLIC, MINCED, 1 TBSP RED WINE (OPTIONAL), 1 TBSP FRESHLY SQUEEZED GRAPEFRUIT
DOUGH
10 G INSTANT YEAST, 1 TBSP SUGAR, 3/4 C LUKEWARM WATER, 2 C CAKE FLOUR, PINCH OF SALT
MARINADE
1 TSP FIVE SPICE, 1/4 TSP GROUND STAR ANISE, 2 TBSP SOY SAUCE, 2 TSP TABASCO or HOT SAUCE, 3 TBSP BALSAMIC or RICE VINEGAR, 2 TBSP HONEY, 2 TBSP SUGAR, 1 TSP PEANUT BUTTER, 1 TSP SALT, 2 CLOVES GARLIC, MINCED, 1 TBSP RED WINE (OPTIONAL), 1 TBSP FRESHLY SQUEEZED GRAPEFRUIT
DOUGH
10 G INSTANT YEAST, 1 TBSP SUGAR, 3/4 C LUKEWARM WATER, 2 C CAKE FLOUR, PINCH OF SALT
The next recipe in the Asian Chopping Board series is Steamed Chinese Pork Bao. These delicious treats consist of a light and fluffy steamed bread, containing a fragrant, sweet and spicy pork center. I have always loved the fragrant liquorice flavour of Star Anise, which is why I decided to accent the liquorice notes in this dish by enhancing the flavour of the Chinese Five spice with a little extra Star Anise. Sprinkle sesame seeds on the freshly steamed buns and dip them in soy sauce or your favourite sweet and sour chili sauce. Enjoy!
PREPARATION
Mix all the ingredients for the marinade together, except the grapefruit juice and 1 tbsp of the balsamic or rice vinegar. Marinade the chopped pork for at least an hour, for best results leave overnight.
Sauté the diced onion and minced ginger in a hot pan, with a little oil, for about 3 – 4 minutes. Add the marinated pork, and mixing every so often cook till the pork is done, about 4 – 5 minutes depending on the heat of the pan. Once the pork is cooked and the sauce has coated the meat nicely, stir in the remaining vinegar and grapefruit juice. The combination of the grapefruit and vinegar will add a bitter and tart notes, which will cut the sweetness of the marinade. Leave the filling to cool.
Next, start preparing the dough. Add the sugar and yeast to the lukewarm water and leave to stand for 10 minutes to ‘activate’ the yeast. Place the flour and salt in a medium sized bowl and make a well in the center of the flour. Once the yeast mixture is ready, add it slowly to the centre of the well. Stirring with three fingers, slowly pull flour from the sides of the well into the centre, continue doing this till a dough forms (Add a little more flour if necessary). Work the dough by kneading it for a few minutes, then form a ball and leave the dough to prove for 15 minutes. After the 15 minutes, knock the dough down and portion into 8 round balls. Flatten the balls and add about a dessert spoon of the filling to the centre of each one. Pinch the opposite ends of the dough together, rotating 4 times, to form a pocket. Place on greased wax paper and leave for 15 minutes to prove, and double in size. If they don’t release from the wax paper after proving, cut around the paper, steam on the paper, and then remove once cooked.
Cook in a bamboo steamer for 8 – 10 minutes. Alternatively, you can use a colander over a pot of boiling water with a covered lid. Once cooked sprinkle sesame seeds over the Bao, and serve with a bowl of soy sauce and a light chili sauce.
Sauté the diced onion and minced ginger in a hot pan, with a little oil, for about 3 – 4 minutes. Add the marinated pork, and mixing every so often cook till the pork is done, about 4 – 5 minutes depending on the heat of the pan. Once the pork is cooked and the sauce has coated the meat nicely, stir in the remaining vinegar and grapefruit juice. The combination of the grapefruit and vinegar will add a bitter and tart notes, which will cut the sweetness of the marinade. Leave the filling to cool.
Next, start preparing the dough. Add the sugar and yeast to the lukewarm water and leave to stand for 10 minutes to ‘activate’ the yeast. Place the flour and salt in a medium sized bowl and make a well in the center of the flour. Once the yeast mixture is ready, add it slowly to the centre of the well. Stirring with three fingers, slowly pull flour from the sides of the well into the centre, continue doing this till a dough forms (Add a little more flour if necessary). Work the dough by kneading it for a few minutes, then form a ball and leave the dough to prove for 15 minutes. After the 15 minutes, knock the dough down and portion into 8 round balls. Flatten the balls and add about a dessert spoon of the filling to the centre of each one. Pinch the opposite ends of the dough together, rotating 4 times, to form a pocket. Place on greased wax paper and leave for 15 minutes to prove, and double in size. If they don’t release from the wax paper after proving, cut around the paper, steam on the paper, and then remove once cooked.
Cook in a bamboo steamer for 8 – 10 minutes. Alternatively, you can use a colander over a pot of boiling water with a covered lid. Once cooked sprinkle sesame seeds over the Bao, and serve with a bowl of soy sauce and a light chili sauce.
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STEAMED CHINESE PORK BAO
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