CHAR SIU-GLAZED PORK AND PINEAPPLE BUNS
Easy chinese barbecue pork sandwiches. I finally got around to making them again and they're totally delicious. The flavor comes through in each bite of the sandwich, and works really well with the sweet tropical notes of the pineapple and sticky, addictive char siu sauce.
Provided by kmergirl
Categories Lunch/Snacks
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
- Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12. Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes. Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tablespoons for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes. Lay pineapple slices on direct-heat area of grill, brush with 2 tablespoons reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half. Cut pork into 1/2-in. slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 teaspoons glaze from second bowl. Serve rolls with remaining glaze for drizzling.
Nutrition Facts : Calories 679.1, Fat 11.5, SaturatedFat 1.6, Cholesterol 0.5, Sodium 5047.9, Carbohydrate 125.2, Fiber 6.4, Sugar 29.4, Protein 18.8
CHAR SIU BAO (PORK BUNS)
I adapted the char siu recipe from my friend Mitch's late Great Uncle Kennie's recipe. Making these dim sum buns does take a bit of time, especially if you make the meat yourself, but the results are wonderful! If you have an Asian deli that sells char siu (Chinese BBQ pork), that will save you time. Times assume meat is pre-bought or made ahead of time. Thanks to Pneuma for putting this recipe in her best of 2008 cookbook!
Provided by Maito
Categories Yeast Breads
Time 1h20m
Yield 16 buns, 4-8 serving(s)
Number Of Ingredients 22
Steps:
- To make meat:.
- Combine marinade. Marinate pork at least 3 hours, or overnight.
- Cooking methods:.
- a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
- b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
- c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
- To make filling:.
- Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
- To make dough:.
- Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
- Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
- Add yeast mixture. Knead until homogeneous and dough forms a ball.
- Let rise in a cool place to minimize air bubbles, about 15 minutes.
- Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
- Pinch back to close and form a ball shape.
- Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
- Place in a covered steamer, and cook for 8-10 minutes.
- Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
- Enjoy the fruits of your labor!
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