Chinese•indulgent
Hoisin Pork with Steamed Buns
Super yummy hoisin pork with Chinese steamed buns shaped as lotus leaf.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g Pork belly or pork butt ( , around 1 pound)
- 1 tbsp. hoisin sauce
- 1 tbsp. oyster sauce
- 1/2 tbsp. honey
- a small pinch of salt
- 1/4 tsp. Chinese five spice
- half of a middle size red onion ( , cut into 3-4 pieces)
- oil for brushing the pan
- 2 cups all purpose flour
- 125 ml water ( , room temperature or 150ml milk)
- 2 tsp. instant yeast
- 2 tbsp. sugar
- Pinch of salt
- Coriander ( , cleaned and cut into 1 inch pieces)
- Pickles ( , any type and minced)
- Dip sauce if you prefer
Instructions
- 1
Freeze the pork belly for around 1 or 2 hours until it is firmed and then cut into thin slices, as thin as possible.
- 2
Add salt, Chinese five spice, hoisin sauce, oyster sauce and honey. Stir slowly for couple of minutes until all the pieces are well coated. Mix with red onion and cover the plate with a plastic wrapper and then refrigerate overnight.
- 3
Brush some oil in the pan and lay the pork slices (try to spread and avoid folded pieces). And then start the fire and fry over medium to slow fire. Turn over the well-fried pieces immediately
- 4
For steamed buns