On 5th June 2016, This was Dinner…
As soon as I saw this I knew I had to have a go, I even bought a bamboo steamer for the occasion. As I steamed my buns I was wondering if I had wasted my money but if I never use my steamer again (which I will) it was worth it and I’m now in love with the steamed bun!*
- Cut boneless pork belly into pieces
- Finely slice a few garlic cloves
- Finely slice some ginger
- Cut some spring onions into strips
- Cut some cucumber into strips
- Chop some coriander
- Roughly bash some roasted peanuts
- Get muscovado sugar, star anise, shaoxing rice wine, dark soy, five spice powder, 250g plain flour, 1 tbsp white caster sugar, 1 tsp baking powder, 2 tsp fast-action dried yeast, 50ml milk, togarashi spice**, oil & seasoning ready
- Preheat the oven to 140°c (fan)
Throw it together…
Heat some oil in a flame proof dish and brown the pork belly in batches. Transfer to a plate. Sprinkle over the five spice powder.
Pop the sugar into the pan and cook until it starts to dissolve and caramelise then add the garlic, ginger and star anise. Do it quick! Add the rice wine and the soy (and make sure you are wearing an apron and don’t mind the clean up afterwards!) Stir in the pork along with it’s juices then add a little water and leave to simmer for a few minutes.
Pop the lid on and transfer to the oven. Cook for an hour and half.
Put the sugar, flour, baking powder and yeast into a mixer with a large pinch of salt.Using the dough hook, pour in the milk and a tbsp of oil along with 100ml lukewarm water and mix for about 10 minutes.
Transfer to an oiled bowl and leave for an hour to double in size.
Take the pork out of the oven and leave to one side whilst you get everything else ready.
Roll the dough out on a floured surface. Roll it into a sausage shape and cut into 10. Roll each of these into a bun then roll out into an oval, lightly grease then fold over a chopstick or something similar and place on an oiled baking tray and leave for another hour.
Mix the peanuts with the togarashi spice.
Heat the steamer (put some baking paper on the bottom) and steam the buns for about 10 minutes.
Pop the pork back on the heat and cook until the sauce is thick and sticky.
Dish it up…
Make an effort! Sprinkle the pork with coriander and serve separately and let everyone build their own. A nice beer wouldn’t go amiss either.
* Oh and the pork was very good too 😉
** Whilst I was ordering the steamer I bought some togarashi spice too.
Find the original recipe on BBC Good Food here.