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Wednesday, June 19, 2024

Stuffed Bao Bun with pulled pork

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Γε&mu ;ιστò Bao Bun με ξεψαχνισμèνο χοιρινò ( pulled pork)

Asian delicacy. Recipe by Chef Mario Malekko

 

INGREDIENTS

Asian Glaze

  • 1/2 fresh onion, chopped
  • < li>3 gr. garlic (1-2 cloves)

  • 25 g. fresh ginger, in small pieces
  • 40 g. sunflower oil
  • 150 g. light soy sauce (light soy sauce)
  • 75 g. brown sugar
  • 50 g. rice vinegar
  • 10 g. chili sauce
  • 20 g. toasted sesame oil (toasted sesame oil)
  • 5 g. ground black pepper
  • 30 g. raisins, soaked in water
  • 25 g. corn flour (dissolved in 25 g of water)

Pork filling

  • 750 gr. pork pancetta, boneless, in 3-4 cm cubes
  • 1000 g. water
  • 25 g. vegetable broth paste
  • 1 fresh onion, in pieces
  • 10 g. stalks of fresh coriander, in pieces
  • 30 g. fresh ginger, chopped
  • 5-6 black peppercorns
  • 1 star anise

Bao Buns

  • 280 gr. water
  • 14 gr. instant dry yeast
  • 500 g. farina flour
  • 14 gr. baking powder
  • 15 g. coconut oil
  • 40 g. sugar

Assembly and cooking

  • 10 gr. fresh onion, chopped
  • 10 g. fresh coriander (leaves only), chopped

USEFUL ITEMS

  • fireproof bowl
  • fireproof container
  • oiled bowl
  • non-stick paper
  • roller
  • plastic wrap

EXECUTION

Asian Frosting

Step 1

Put in the bucket 1/2 a fresh onion, in pieces, 3 gr. garlic, 25 g. fresh ginger, cut into small pieces and chop 5 seconds/speed 5.

Step 2

Clean the walls of the bowl with the spatula, add 40 g. sunflower oil and sauté 6 minutes/120°C/speed 1.

Step 3

Add 150 gr. light soy sauce, 75 g. brown sugar, 50 g. rice vinegar, 10 g. chili sauce, 20 g. sesame oil, 5 gr. ground black pepper, 30 g. soaked raisins and cook 6 min/100°C/speed 3.

Step 4

Add 25 g. conr flour, dissolved in 25 g. water and cook 1 minute/100°C/speed 3.

Step 5

Then puree 10 seconds/speed 7. Transfer to an ovenproof dish bowl and set aside.

Pork Stuffing

Step 1

Place the knife cover and put in the bucket 750 g. pork pancetta, boneless, in 3-4 cm pieces. Add on top 1000 g. water, 25 g. vegetable stock paste, 135 g. from the Asian glaze, which you have left aside, 1 fresh onion, in pieces, 10 g. coriander stalks, in pieces, 30 g. fresh ginger, in pieces, 5-6 black peppercorns, 1 star anise and cook Slow Cook/98°C/4 hours.

Step 2

Transfer the pork to an ovenproof dish using a slotted spoon and set aside to cool at room temperature (about 1/2 hour). Empty the contents of the bin and remove the knife cover. Wash and dry the bowl thoroughly to make the dough for the Bao Buns.

Bao Buns

Step 1< /p>

Put in the bucket 280 gr. water, 14 gr. instant dry yeast, 500 g. farina flour, 14 g. baking baking powder, 15 g. coconut oil, 40 gr. sugar and set Dough/7 minutes.

Step 2

Transfer the dough to an oiled bowl, cover with plastic wrap and set aside to rise for about 10-15 minutes or until it has risen by only 1/3.

Step 3

Step 3

b>

Meanwhile, cut about 20 square pieces of non-stick paper (5cm), set aside and proceed with assembly.

Assembly and cooking

b>

Step 1

Put the reserved slow-cooked pork into the bowl and pluck 3 seconds/reverse motion/speed 4.5.

p>

Step 2

Add 200 gr. of the remaining Asian glaze, which you have left aside, 10 g. fresh chopped onion, 10 g. chopped coriander leaves and mix 4 seconds/reverse/speed 3. Transfer to a bowl and set aside.

Step 3

Cut the dough into 2 equal pieces, put one back into the oiled bowl, cover with plastic wrap and refrigerate until needed. Divide the second piece of dough into 10 equal pieces (40-43g each), form into an even ball, cover with plastic wrap and set aside.

Step 4< /p>

On a lightly floured surface, roll out, with a rolling pin, a piece of dough into a sheet with a diameter of 12-14 cm and a thickness of 2 mm. Place 1 spoonful of the reserved pork filling (about 35g) in the centre. Carefully pull the edges of the dough over the filling and bring them together to form a pouch. Place on one of the pieces of non-stick paper, which you have cut and place in the Varoma tray. Repeat the process for the first 10 pieces, placing at regular intervals in the Varoma trays and allowing space for the steam to penetrate.

Step 5

Then put in the bucket 500 gr. water, and heat 7 minutes/Varoma/speed 1.

Step 6

Place Varoma in place and steam 8 minutes/Varoma/speed 1.

Step 7

Meanwhile, take the rest of the dough out of the fridge and repeat the process to make 10 more stuffed Bao Buns .

Step 8

Remove the first 10 Bao Buns from the Varoma to a plate and serve immediately with the remaining Asian Glaze.

Step 9

Place the remaining 10 Bao Buns you have made on the Varoma trays and steam for 8 minutes/Varoma/speed 1.

< p>Tip

You can store stuffed Bao Buns by putting them in the freezer. To thaw them, put them in the fridge, before you cook them.

Source: www.reporter.com.cy

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