Momofuku Pork Buns.
Soft, pillowy and slightly sweet bread buns filled with warming and spicy pork, the pickled vegetables provide crunch and textures. The sweet, spicy and sour tomato relish brings rounded deliciousness to the already scrummy food parcel. This is, of course, made to my family's taste, therefore be as creative as you like with your own choice of fillings. If you are partial to Japanese food, I would suggest teriyaki chicken or salmon. Curry fans may want to fill these Naan-like buns with some spicy pork vindaloo with lashings of cooling yoghurt sauce. For steak lovers, I'd to suggest a Steak Diane filling (Yum!!!!). The possibilities are endless. For my next cook, I am thinking along the line of duck and pancakes i.e. crispy skinned duck with vegetables and hoisin sauce ( I can feel myself salivating).
Makes 34-35
For the Dough.
In a large heatproof bowl, put in
-1kg plain flour,
-1tsp salt,
-1/2tsp bicarbonate of soda,
-1/2 baking powder.
In a jug, put in
-570ml warm water,
-5tbsp vegetable oil,
-1tbsp sesame oil,
-1tbsp caster sugar,
-3tsp dry yeast.
Stir well, leave to sit for 15 minutes.
Pour the yeast mixture into the flour bowl
Bring to a rough dough with your hands.
If you find there are too many dry crumbs left, add more water.
Tip onto a lightly floured surface.
Knead for around 5 minutes or until soft and smooth.
Put in a greased bowl.
Cover with cling film.
Leave for around 1 1/2 hours, in a warm place.
When the dough has had its proving time.
Knead briefly for a minute or so to get rid of air pockets.
Work with 50g of dough at a time.
Use a rolling pin to roll into, roughly, 13x8cm rectangular shapes.
Brush the dough with vegetable oil.
Brush a chop stick with vegetable oil.
Place the chop stick across the dough.
Fold one half over the other.
Remove the chopstick.
Place the dough on some baking paper.
Cover loosely with another piece of baking paper.
Repeat until you are done.
Leave to prove for 20-30 minutes.
Steam for 8 minutes in batches.
For the pork.
In a pestle and mortar, pound
-4 cloves garlic, with
-1tbsp black peppercorns.
Pound until well combined.
In a bowl, put in
-2.5kg pork shoulder steaks,
-the pepper/ garlic paste,
-2tsp sea salt,
-1tbsp oyster sauce,
-1tbsp soy sauce,
-2tsp sesame oil.
Mix well and leave to marinate as long as you can (at least an hour).
Cook in the Airfryer at 200c for around 12 minutes.
Slice thinly to serve.
The tomato relish.
In a large saucepan, with a tablespoon of vegetable oil, put in
-2 sliced onions,
-2 cloves chopped garlic,
-5-6 sprig coriander,
-2 sliced chillies.
Cook stirring occasionally until the vegetables have softened, add
-2x400g tinned tomatoes,
-1tbsp balsamic vinegar,
-2tbsp soy sauce,
-1tsp salt,
-2tbsp caster sugar.
Leave to simmer until the sauce has thickened (stirring occasionally) for around 20-30 minutes.
Taste and adjust the seasoning.
For the pickled vegetables.
In a small saucepan, put in
-50ml vinegar,
-150ml water,
-1tsp sea salt,
-1tbsp caster sugar.
Bring up to the simmer.
Continue to cook until the sugar and salt have dissolved.
Leave to cool.
In a bowl, put in,
-3 sliced carrots,
-1 sliced cucumber.
Pour the slightly cooled pickling liquor over the vegetables.
Leave to sit for at least an hour (drain well before serving).
Additional vegetables.
-finely sliced spring onions,
-iceberg lettuce,
-fresh chillies.
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