In our previous post, we talked about how we made steamed buns. Well, it’s time to put it all together! As part of our Momofuku week, we made a variety of dishes from the Momofuku cookbook including the Compost cookie, Roasted Sweet Summer Corn, and now this! Pork Buns 🙂
These little buns were so much fun to make and realistically, you can put whatever the heck you want inside as fillings. The original cookbook suggested this to be served with pickled cucumbers but we ran out so we used pickled carrots and daikon instead which was just as good! It could also be served with lettuce or any greens of your choice.
Of course, this wouldn’t be a pork bun without the pork. We purchased thick cut pork belly for this at our local grocery store (which was surprisingly hard to find in our area!). I personally found that the thicker the cut, the better.
In order to maximize flavour of the pork belly, it needs to be brined first. So, liberally coat both sides of the pork belly with equal parts sugar and salt. One they’re both fully covered, leave it to sit overnight in the fridge for at least a day.
When you’re ready to cook them, rinse off the extra sugar and salt – otherwise, it’ll be overly salty when you cook them. Pat them dry and bake the pork belly at 250F in a baking tray for approximately an hour and a half. Be sure to flip them halfway into the cooking time to ensure even cooking. Then turn up the oven to 400F and roast for another 10 minutes or so or until golden brown as shown below.
Cut the pork belly into smaller pieces and insert in steamed buns along with pickled veggies and serve with other accompaniments such as Hoisin sauce and rice!
There is nothing I love more than steamed buns. If I had to choose between artisanal bread and steamed buns, I will choose steamed buns. For the longest time, I’ve put off making steamed buns because I was a bit intimidated by the process – and also because I didn’t have a steamer.
I’ve made steamed buns in the past but mostly it was used in the form of a traditional steamed bun where there’s filling inside and you can’t see it until you bite into it. See my Nikuman – Chinese Steamed Pork Buns recipe I made in the past to better understand what I’m talking about.
However, while I was making my Momofuku themed dinner, I stumbled across David Chang’s Pork Buns recipe which used the traditional steamed buns recipe but instead of stuffing it with filling, it was used almost like a taco wrap.
This recipe was really easy to make – it took about the same amount of time as making any standard bread recipe. Plus, I also found the bun a bit sweet which I like! The buns turned out really well – it was super soft and fluffy 🙂 I think I might use this recipe as the foundation of my other steamed buns recipe moving forward.
From an aesthetics point of view, this style of bun was great because you get to see exactly what you eat and it can be more visually appealing. It also lends a different texture than a crunchy lettuce wrap if you were to have pork belly ssam for example.
To learn how to make this steamed buns recipe, see below! To learn more about the Momofuku Pork Buns that I made using this steamed buns recipe (see photo above), click here.
We recently bought a sage plant and we were looking for every excuse we had to use it. Pork chops went on sale recently and lucky for us, sage goes well with pork!
I consulted my Jamie Oliver cookbook as I recall seeing an apple pork chop recipe and decided to make some minor modifications to it. The result was something delicious 🙂
This Apple Pork Chop recipe, served along side Oven-Roasted Broccoli, will make a great lunch or dinner. The sweetness from the apples coupled with the savoury broccoli makes this dish a winning combo.
To find out how to make this, see below:
Apple Pork Chops with Sage
1 pork chop
half an apple, sliced
salt and pepper to season
3 sage leaves
1/2 tbsp butter
1 tsp brown sugar
Pat the pork chop dry with a paper towel to remove excess moisture. This will help the pork chop sear. Then, season generously with freshly ground salt and pepper
In a cast iron pan over medium high heat, drizzle a bit of extra virgin olive oil and cook each side of the pork chop until it is fully cooked.
With the excess fat from the pork chop in the pan, add in the butter and brown sugar. Stir everything together to make a caramel sauce and add in the sliced apples and sage leaves until they are evenly coated. Once the apples are softened, remove both from the pan and place it on top of the pork chop along with the residual sauce. Serve immediately.
Copyright Cooking with Team J
We were going grocery shopping at our local chinese supermarket one day when we discovered that bitter melon was on sale. I’m personally not a fan of bitter melon – in fact, I really dislike it but since the bf loves it so much, I let him buy it and do what he wants with it, so long as he doesn’t cook my dishes with it as it often leaves a strong bitter taste along with whatever it’s cooked with.
One day I came home late from my workout — starving. I was excited to see what the bf was cooking for dinner when lo and behold – he was making pork with bitter melon and black beans sauce. I urged him to cook the bitter melon separately but seeing as it would prove too difficult – I accepted the fact that I will just have to pick them out myself later 🙁
The dish itself was actually really good – I didn’t taste the bitter melon in my pork which was great for me!
Here’s how it’s made:
Prepare the marinated pork by marinating it with shaoxing wine, sugar, and salt. We added some grated ginger to give it a little kick.
Also prepare your bitter melons by chopping it up into 1/4 inch thick slices. For the black bean sauce, thoroughly wash the preserved black beans and season it with grated garlic, fish sauce, shaoxing wine, soy sauce, salt and sugar. Mix to combine.
Once you have all your ingredients prepped, it’s time to put it all together.
It’s finally the long weekend, yay! Monday is Victoria Day here in Canada so I decided to take advantage of my extra day off and do more creative baking.
Last week, I made Nikuman (Chinese Steamed Bun) in an effort to step outside my comfort zone. Having been quite proud of how my steamed buns turned out, I decided to take it one step further this time and turn them into cute animals! Quite often I go to my local Chinese grocery store and see pre-made steamed buns shaped into pigs which I thought were super adorable. I’ve always wondered how they did it and upon some additional research, I may have figured it out!
So how did I do this? Well first, you need to make the dough and filling as per my Nikuman recipe.
I love steamed buns, especially the ones you get at Chinese dim sum restaurants. I always found the idea of making them a bit intimidating because I don’t know what goes into making Chinese steamed buns.. I’ve only made western bread that’s baked in the oven such as the French baguette I made earlier this year.
I decided to challenge myself and step outside my comfort zone to make my first Chinese steamed bao! Having seen a YouTube video on how to make this, I gathered the courage for my first attempt.
The entire process was definitely challenging and stressful… I actually failed at making the dough the first two times having followed several recipes I found online. Both times my dough was too dry and I ended up over kneading it trying to get the consistency that I wanted. On my third and final attempt, I decided to ignore the recipes I found online and went with my own flow, having reduced the amount of flour that was asked by at least 32 g. I only added extra flour into my dough mixture as needed.
The end result? Super fluffy steamed buns that were soft and flavourful. These were definitely time consuming to make but it was worth the effort in my opinion! Definitely do the majority of the prep work the night before to minimize the actual cooking time.
For a step by step process of how I made these Chinese Steamed Pork Buns, read on!