STEAMED BARBECUE PORK BUNS
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
- Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
- Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
- Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
- Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
- Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 18.7 g, Cholesterol 23.3 mg, Fat 3.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 2.1 g
PORK ON A BUN WITH BOURBON-BARBECUE SAUCE
Yield Make 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Sprinkle pork strips with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork strips and sauté until just cooked through, about 2 minutes. Using slotted spoon, transfer pork strips to plate. Add onion to skillet. Sauté until golden brown, about 7 minutes; remove from heat. Add bourbon and stir up browned bits. Add barbecue sauce. Simmer until sauce thickens, stirring often, about 3 minutes. Return pork strips to sauce; heat 1 minute. Mound pork strips with sauce on bun bottoms; top with coleslaw and bun tops.
BOURBON BACON PULLED PORK
Easy, simple slow cooker bourbon bacon pulled pork. Serve with or without buns. If using buns, they taste best toasted. Top the cooked pulled pork with BBQ sauce.
Provided by kkulans
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 18m
Yield 8
Number Of Ingredients 9
Steps:
- Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
- Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
- Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 27.9 g, Cholesterol 68.2 mg, Fat 14.9 g, Fiber 0.1 g, Protein 22.8 g, SaturatedFat 5.3 g, Sodium 616.2 mg, Sugar 26.9 g
BARBECUE PORK ON BUNS
This is the best barbecue sandwich I have ever had. I usually double this and freeze what's left in portions to serve one. That way, the kids could grab one after school and chow down. My mom always made this. I think it originated from River Road Recipes, a cookbook by the Junior League of Baton Rouge.
Provided by Sunshine Forever
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
- Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
- Serve on buns or french bread.
BARBECUE PORK BUNS
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Side dish, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Nutrition Facts : Calories 512 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.78 milligram of sodium
PORK ON A BUN
Technically, it's just a pork sandwich. Flavor-wise, it's an extravaganza-made with pineapple juice, grated fresh ginger and minced fresh garlic.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium heat.
- Mix first 4 ingredients until blended. Place meat in disposable foil pan; cover with barbecue sauce mixture. Refrigerate 20 min., turning after 10 min.
- Place pan on grill grate; cover with lid of grill. Cook 3 to 3-1/2 hours or until meat is tender. Remove from grill; cover with foil. Let stand 10 min.
- Shred meat with 2 forks; mix with steak sauce. Serve in buns.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
PORK TENDERLOIN IN BOURBON
Tender pork marinated in soy sauce, bourbon and more. May also be grilled.
Provided by Debbie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 3h
Yield 8
Number Of Ingredients 5
Steps:
- Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
- Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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