Pork Buns

so sorry for the total 3 month hiatus XDDD ive been a bit busy with people coming over, city wide black outs, summer traveling, band shizz, and all that fun stuff. ill try and post more stuff to make up for 3 months and nothing new to bake. anyways im back online and it feels GOOD to be blogging again. just saying that you people are more than welcome to request me for recipes. okay so not so dessert-like, and totally doesnt fit my bog, but what-the-hay, tried it, tasted good, and ive made several batches which friends have absolutely LOVED. like it’s-their-effing-favorite-right-after-cake-pops LOVE….  dont knock em til you try them…. oh and it is totally an asian thing XD yes i know theres a lot of parts to your pork bun, but you wanted a yummy asian on the go food, you got one. if youre asian like me, then you should already have most of the stuff lying around the house, and going to your butcher and getting cheap, but good quality meat should be easy. if not……try going to an asian super market. stuff there is cheaper and easier to find, and is better quality than the amercan markets what you need: Char siu pork:

  • 1 lbs boness pork shoulder (yes you can use pork neck/collar for substitute, but make sure if you get bone in, then you get more than a pound to compensate for the bones)
  • 4 cloves of garlic yes i love me some garlic
  • 1 inch worth of grated ginger (yes i know ginger with pork? IT WORKS)
  • 1 1/2 tbsp sugar
  • 1/2 tsp five spice powder
  • 2 3/4 tbsp hoisin sauce
  • 1 1/2 tbsp honey
  • 1 tbsp + 1/2 tsp Rice Wine
  • 2 1/2 tbsp soy sauce
  • 1 1/2 tsp sesame oil
okay so when you buy your pork, it should be in like 1 1/2- 2 inch strips right? well then if it isnt, the cut it so then it is. remember, you want them about the same size so then it cooks evenly.
throw all your ingredients into large plastic zip top baggie, and then shake it around to combine. then toss it in the fridge overnight (or 6 ish hours….or 2 if youre in a hurry it still turns out great)
okay so when its yummily marinated, preheat your oven to 475° F
chuck your marinated pork onto a rack, and then over a baking pan (to catch drippings, trust me there will be some). or if you lack a rack, then skewer them, and then hang it over the pan…..which is what i did because i was too lazy to go find the rack. save your marinade!
roast them in the oven for about 1/2 an hour, and every 10 minutes or so, take the pork out and baste both sides of the pork with your reserved marinade and then flip em to get even color! they should be glazed-looking and slightly AND I MEAN SLIGHTLY charred.
Pork bun filling:
what you need:
  • 3 tsp canola oil
  • 2 scallions (green onions)
  • 2 tbsp sugar
  • dash of salt and pepper
  • 2 tbsp soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp water
  • your lovely char siu pork that you made and is all chopped up into little pieces
  • 2 tbsp rice wine
  • 3 tbsp cornstarch
  • 4 tbsp water
okay so take your oil and start heating it up in the pan, when its nice and hot, but not smoking, add your scallions. once you have a nice aroma coming from those, then toss in your sugar, salt n pepper, soy sauce, oyster sauce and your 2 tbs water. stir constantly until the sugar is dissolved and your sauce is now nice and warm, add your pork and get that heated up
in the mean time, take your cornstarch and 4 tbsp water in a separated small bowl and mix it together until you have a nice white slurry. add that into your pan when your pork is all heated, and mix to combine
turn off your stove and let it cool when your filling can form a mound and there is no actual liquid.
your actual BUN part of your pork bun
what you need:
  • 10 tbsp whole milk (dont try any substitutes for this, the taste is the same, but the texture is different)
  • 4 tbsp butter (1/2 stick)
  • 1 envelope of rapid rise dry yeast
  • 2 1/2 tbsp warm water (no it is not considered warm if you stick your finger in it and burn yourself)
  • 1 large egg
  • 2 1/2 tbsp sugar
  • 12 1/2 oz flour (approximately 3 1/8 cups)
take your milk and butter and add it in to a pot/pan to melt. once its melted, then let it cool for 5 minutes or until its stick-your-finger-in-it-and-not-be-burned°
then take your yeast in a separate bowl, and then add it into you warm water to soften for 2 ish minutes.
once those two things are ready and cool (ish) them whisk them together and then add your egg, being careful not to accidentally scramble your egg.
in a separate bowl, mix together your flour and sugar until combined, and form a well in the middle. add your liquid mix into this well. then slowly, but surely, work the flour into the liquid, going from out inwards, turning the bowl as you go helps. continue stirring until your mix turns into a ragged mass of dough that pulls away from the sides of the bowl.
dump the contents of your bowl out onto your kneading surface. knead your lovely dough for about 5 minutes. if you made everything right, then you shouldnt be needing to sprinkle any flour on your work surface and the dough should start pulling away from your little fingers. and for all you who are too prim and proper to go and get your hands dirty in this going-to-be-yummy mess, stop being such a wuss, and get yourself dirty from time to time. life wont be as much fun if youre going to be such a stiff.
okay so when youre done kneading, your dough should be elastic-y and when you LIGHTLY poke your dough, it springs back with a faint indentation. dont you dare go jabbing your dough mass like its some like of experiment that youre going to test in a test tube! form it into a ball
lightly oil a bowl (i love olive oil, just saying) and then add in your ball of dough in, then flip it to cover it in oil. then cover it in plastic wrap and let it rise in a warm draft free place for 45 minutes or doubled in volume, and now would be a good time to watch it, stare at it.
assembling your pork bun (FINALLY)
what you need:
  • your dough
  • your char siu pork mix thing
  • 1 large egg
  • 2 tbsp honey mixed with 1/2 tbsp warm water
take your dough and roll it out into a log, no it doesnt matter how big it is, or how thick, (yes that sounds so sexual) as long as you can do some math. divide your dough into either 8 or 16 pieces depending on how big you want your buns. btw for all you slow folks, keep on dividing it half until you get either 8 or 16 equal sized pieces.
okay now take your little chunks of dough, and take your rolling pin
rollllll your pieces of dough (yes one at a time you idiot) into a circle like shape. make the edges of the circle thinner than the center so then when you go to make the bun, you dont have an ridiculously abnormal thick bottom. so 1 inch of the center should be thicker than the 1/4″ thick rim…by a slight frickin amount.
as you work, keep a damp paper towel over your dough so then it doesnt dry out
NOW take a dough circle in your hand and add your filling, enough so then its not a little weakling of a bun with no meat into, but not so much that you dont have enough for for other ones and/or you cant bring the edges around it with out it tearing. no i dont have a specific amount for this because i never actually bothered to measure it.
cup your hand to make sure nothing falls out, this makes the dough go up and crimp on the edges…. yousee??? now take that extra edge dough, pull it towards the center, pinch and twist all together now… yeaaaah just like that! see now you have a little twisty bun thing. now when you place it on your baking sheet, place it to then the twisty part you just made is now on the bottom and you ahve a nice smooth dome of dough-bun thing.
now repeat…. to all your dang pieces of dough. yes this is time consuming, no you cannot eat it now, yes you can tidbit your pork if you have any extras, yes it goes faster if you have friends to help. remember the golden rule, good tings come to those who wait
now cover your buns in plastic wrap or damp paper towels and let it sit again for another half hour. and preheat your oven to 350°
once its nice and risen and fluffy looking, brush your lightly beaten egg over it and scramble the rest of the egg that you dont use. and then eat that (the egg you numnut not the bun)
now toss your pan of pork buns into the oven for 14-18 minutes depending on the size of your bun (should be hollow sounding then you tap it)
while its still warm, then take your honey-water mix and brush that over it. eat it fresh n hot and on the go
if youre going to save it until later, dont put on the honeywater until you want to eat it. stick it in the oven at 350 for 8-10 minutes until its warm, and then brush on that sweet glaze. VOI-FRIGGIN-LA YOU HAVE YOU DANG PORK BUN FINALLY. if you did this in a hurry like i did, and made everything in a way where there was less wait time (marinade your pork, then stick it in the oven, make your dough and let it rise while your pork is roasting, then make the filling, and then form the bun) it should take about 2 hours not including the marinating time period….YES TWO HOURS THAT IS SO WORTH IF YOU MAKE IT RIGHT

Do what you want, and say what you feel ---Dr Seuss

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