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:
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
Steamed bun mixture
1/2 cup milk
1/2 cup white sugar
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
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.
Any leftover meat would work well.
Equal parts black/malt vinegar and chili oil is a delicious dipping sauce.