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Spring Onion Buns, Sweet Pork & Salsa

This delectable dish is the perfect answer for those looking to spice up their Sunday Roast. Served with delicious home made steamed buns and a fresh salsa, this sticky pork is even better the next day.

Spring Onion Buns, Sweet Pork & Salsa

Serves 4-6

1/3 cup brown sugar
¼ cup Chinese black vinegar
1 cup plum sauce
1 tsp Chinese five-spice powder
4cm piece ginger, sliced
6 cloves garlic
1 long green chilli, halved
2 star anise
1.7kg pork neck

Spring onion buns

2 tsp caster sugar
½ tsp active dry yeast
1 cup warm milk
1 tbsp vegetable oil, extra for brushing
3 cups flour
½ tsp salt flakes
4 spring onions, chopped

Coriander Salsa

1 long green chilli, finely chopped
2 spring onions, chopped
1 cup coriander leaves, chopped, extra to serve
¼ cup rice wine vinegar
½ tsp sesame oil
2 tbsp vegetable oil

Preheat oven to 180°C. Place sugar, vinegar, plum sauce, five-spice powder and 1 cup of water in a large ovenproof, flameproof dish over medium heat. Stir until sugar dissolves. Add ginger, garlic, chilli, star anise and pork to the pan and turn to coat. Cover, transfer to oven and cook for 2 hours, turning pork halfway through. Increase heat to 200°C; cook for a further 30 minutes or until pork is sticky and tender.

Meanwhile, to make spring onion buns, combine sugar, yeast, milk and oil in a large bowl. Set aside for 5 minutes or until bubbling. Add the flour and salt mix well until a dough forms. Turn out on a lightly floured surface; knead until smooth and soft. Place in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size. Punch the dough down and divide into 12 balls.

Roll out a piece into a long oval shape. Using a small sharp knife, cut 6 slits lengthways in the middle of the dough without breaking the edges.

Brush with oil and sprinkle with some spring onions. Hold the ends and twist to enclose spring onions. Twist into a bun shape. Repeat with remaining dough and spring onions. Place buns on individual squares of baking paper. Place a large steamer basket over a large saucepan of boiling water. Place buns in the steamer and steam in batches, for 12 minutes or until cooked through.

To make coriander salsa, combine all ingredients in a small bowl. To serve, remove pork from dish and slice. Slice steamed buns; layer with sliced meat and sauce from cooking dish. Top with salsa and extra coriander leaves.

Smart tip + Leftover meat could be tossed through an Asian noodle dish or rolled into spring rolls/rice paper rolls.

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