Recent Posts

SKORDALIA: Greek Mashed Potatoes

SKORDALIA: Greek Mashed Potatoes

Most famous for its connection to a certain Edna Everage, the Melbourne suburb of Moonee Ponds is not the first place you might think of going for traditional Greek food. There is, however, a rare find on Mount Alexander Road worth making the trip for. A rustic […]

Flatbread, Feta and Sabzi – A Persian Breakfast

Flatbread, Feta and Sabzi – A Persian Breakfast

There really isn’t any method to this meal of flatbread and sabzi (herbs). It’s a case of opening packets, slicing the herbs and salad ingredients, and serving on a plate. This quintessential Persian breakfast is what we ate almost everyday on a recent trip to […]

RECIPE: Eggplant Pilaf w/ Saffron Rice

RECIPE: Eggplant Pilaf w/ Saffron Rice

Eaten throughout the Middle East and into Asia, pilaf is a dish of rice and either meat, fish or vegetables, cooked together in stock or water. It’s exact origins are unclear with variations of the word existing in Turkish (pilav), Hindi (pulao), and Greek (pilafi) […]

LAMB WRAPS – No Cooking Required

LAMB WRAPS – No Cooking Required

I’ve said it before, but one of the easiest way to use up leftovers while keeping the week interesting is to think about how different cuisines use the ingredients you’ve got in the fridge. lamb wraps After having a Greek-style roast lamb for our main […]

CHEAT’S PERFECT POACHED EGGS

CHEAT’S PERFECT POACHED EGGS

One of life’s little pleasures is that moment when you run your knife through the white of perfect poached eggs and glistening yellow lava seeps down through your hot buttered toast. I regularly have poached eggs on toast for supper. Sometimes with avocado or tomato […]

Greek Lamb, Chargrilled over Charcoal w/ Skordalia and Salad

Greek Lamb, Chargrilled over Charcoal w/ Skordalia and Salad

This chargrilled lamb recipe is straight forward Greek cooking – simple ingredients cooked well. Charred crispy lamb over a spit, salads, citrus, olive oil and herbs are integral to the Greek cookbook. It is all about getting the best out of your ingredients and putting […]

How to make leftover chicken into a restaurant quality meal

How to make leftover chicken into a restaurant quality meal

This delicious leftover chicken recipe is testament that you don’t have to spend a fortune or use outrageous ingredients to create a restaurant quality meal. These simple, subtle flavours make up a lovely summer supper that you’ll want to eat again and again. Sometimes cooking can […]

RECIPE: Sesame Soy Noodles

RECIPE: Sesame Soy Noodles

These sesame-soy noodles will have been eaten by anyone who attended a summer bbq at my parents’ house in the last thirty years. It’s a classic and something I would always help Dad prepare – measuring and pouring the dressing ingredients into a jar, tracing […]

Leftover Bread Recipe: Panzanella Salad

Leftover Bread Recipe: Panzanella Salad

A traditional Mediterranean recipe, panzanella is the only way to eat leftover bread that’s starting to go stale. Originally without tomatoes (they didn’t arrive in Italy until the 16th C), this rustic Italian salad would have been made using bread soaked in vinegar and water […]

Frugal Food Fights Food Waste: Sardines on toast

Frugal Food Fights Food Waste: Sardines on toast

Food waste is a big issue for modern families. Eating simple, self-contained meals is one of the easiest ways to ensure you’re not wasting the food you buy, not wasting your hard earned money, and also not contributing to more food waste being sent to […]


NEW RECIPE

How to Cook Steamed Pork Buns at Home

How to Cook Steamed Pork Buns at Home

Ok, I know this sounds ridiculously difficult and waaaaay outside the realm of easy-to-make supper recipes, but let me stop you right there. YOU can do this and it’s not that hard! They might not be as pretty as the ones you get at a restaurant or buy frozen – I don’t quite have the bun making technique perfected as yet – but this in no way diminishes from the taste. These are easily as good as any steamed pork buns I have tasted in restaurants and I urge you to make them!

The secret? This:

porkbuns1

I spend quite a lot of time in various supermarkets, specialty shops and markets around my local area and am lucky enough to have a KFL nearby. This magic packet ($1.70) is all you need to create the perfect steamed buns alongside 1/2 cup milk and 1/2 cup sugar. With a little bit of kneading (or watching the Kenwood Chef spin its dough hook violently around the bowl) and 1/2 an hour resting time in a warm spot, this is a delicious way of using up leftover pork.

CLICK HERE to see this recipe as part of a meal plan.

Makes: 10 buns – you won’t need to eat more than 2 or 3 per person, so freeze the uncooked buns for another time or invite your friends over!

Prep time: 2 hours

Ingredients:

Steamed bun mixture
1/2 cup milk
1/2 cup white sugar

Pork Filling:

200g leftover pork belly
1/2tsp five spice
1 small onion
2 medium sized tomatoes
4 heaped tbsp. hoisin sauce
1 tbsp. coriander stalks
Salt and pepper
Oil of your choice for frying

Method:

To make the filling heat a little oil in a small frying pan over a medium heat. Place in the chopped up pork belly (1cm pieces or smaller) and allow the fat to render down and begin crisping up.

Once the pork has started to caramelise add in the finely chopped onion and the five spice powder, and turn the heat down slightly. Cook together for 2-3 minutes before adding in the roughly chopped tomatoes, finely chopped coriander stalks and the hoisin sauce. Once the tomatoes have fully broken down into the sauce, reduce for 2-3 minutes before seasoning and taking off the heat. Allow to cool thoroughly before making the buns.

To make the steamed bun mixture follow packet instructions. But essentially you need to combine the ingredients and knead for 10 minutes before leaving to sit and rise for half an hour. When you’re ready to use the dough, knock it back and divide into 10 equal parts. Roll each part out individually to 1cm thick before filling with the pork mixture, pinching at the top and steaming for 15-20 minutes.

TIP: When steaming the buns add a splash of white vinegar to the water to whiten the buns.

porkbuns2

DELICIOUS ADDITIONS:

Any leftover meat would work well.

SERVING SUGGESTIONS:

Equal parts black/malt vinegar and chili oil is a delicious dipping sauce.

Steamed broccolini.