Char Siu Glazed Pork And Pineapple Buns Food

CHAR SIU BAO (PORK BUNS)

Steps:

• To make meat:.
• Combine marinade. Marinate pork at least 3 hours, or overnight.
• Cooking methods:.
• a) place meat on a roasting pan with a rack -- with the pan below filled with water and roast at 350 F until done (turn over half way through) OR.
• b) cook in a crock pot with 3 cups of water for 1 hour on high and then 7 hours on low or until it flakes apart (this is the method I have used) OR.
• c) you could try grilling or broiling the meat, but it might lack some of the moisture that the other two methods will give you.
• To make filling:.
• Sauté ginger in hot peanut oil, stirring constantly, for about 4 minutes. Transfer to a bowl and mix with hoisin, chili paste, green onions and meat. Let cool.
• To make dough:.
• Mix yeast, sugar and warm water; let proof (sit and rise) for about 10 minutes.
• Place flours and salt in the bowl of an electric mixer fitted with a dough hook, if available. (This can also be done by hand).
• Add yeast mixture. Knead until homogeneous and dough forms a ball.
• Let rise in a cool place to minimize air bubbles, about 15 minutes.
• Portion dough into 16 balls, flatten them, and place a small amount of filling into the center of each.
• Pinch back to close and form a ball shape.
• Place balls on lightly oiled piece of parchment or waxed paper (oiled plastic wrap would probably work too). Let proof 15 minutes, or until double in size.
• Place in a covered steamer, and cook for 8-10 minutes.
• Eat now or cool completely and freeze in ziplock bags (to reheat: steam 10 minutes).
• Enjoy the fruits of your labor!

CHAR SIU-GLAZED PORK AND PINEAPPLE BUNS

Steps:

• Make brine: In a large pot, bring 3 1/2 cups water to a boil. Stir in salt, brown sugar, and vanilla. Chill until cool.
• Put pork in a 9- by 13-in. pan and pour on brine. Chill at least 3 hours and up to 12. Make char siu glaze: In a small bowl, mix together ketchup, hoisin, sesame oil, garlic, ginger, and soy sauce. Pour half the sauce into another small bowl. Prepare grill for indirect medium heat (350° to 450°; you can hold your hand 5 inches above cooking grate only 5 to 7 seconds). Lay pork over indirect-heat area and cook, covered, until meat reaches 135° on a meat thermometer, 15 to 20 minutes. Using a pastry brush and one bowl of glaze, cover pork with glaze, saving 2 tablespoons for the pineapple. Cook pork (if using charcoal, add 6 to 8 briquets to maintain temperature), turning occasionally, until glaze has caramelized slightly and meat thermometer reaches 145°, 5 to 10 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes. Lay pineapple slices on direct-heat area of grill, brush with 2 tablespoons reserved glaze, and cook, turning once, until grill marks appear, about 4 minutes per side. Remove slices from grill and cut in half. Cut pork into 1/2-in. slices. Cut a deep diagonal slit across the top of each roll. Fill each roll with a piece of pork, half a grilled pineapple slice, a cilantro sprig, and 1/2 teaspoons glaze from second bowl. Serve rolls with remaining glaze for drizzling.

CHAR SIU PORK

Steps:

• Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick. If there are odd-size pieces, they should be of the same thickness.
• To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil. Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat. Add the pork to the remainder and use a spatula or tongs to coat evenly. Cover with plastic wrap and refrigerate for 6 to 8 hours, or even overnight, turning the pork 2 or 3 times.
• Remove the pork and reserved marinade from the refrigerator 45 minutes before cooking. Position a rack in the upper third of the oven and preheat to 475°F. Line a baking sheet with aluminum foil and place a flat roasting rack on the baking sheet. Put the pork on the rack, spacing the pieces 1 inch apart to promote heat circulation. Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it.
• Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes. To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time. The pork is done when it looks glazed, is slightly charred, and, most important, registers about 145°F on an instant-read meat thermometer. Remove from the oven.
• Let the meat rest for 10 minutes to finish cooking and seal in the juices before using. Or, let it cool completely, wrap tightly, and freeze for up to 3 months.

CHAR SIU (CHINESE BARBEQUE PORK)

Steps:

• Place all ingredients except pork in a small saucepan and bring to simmer for 30 seconds. Set aside to cool.
• Place pork and marinade in ziplock bag. Remove as much air as possible, then massage it so the marinade is all over the pork. Place in the fridge and marinate for at least 3 hours, preferably overnight (up to 48 hours).
• Take pork out of the fridge and bring it to room temperature.
• Preheat oven to 350°F Line a baking tray with foil or baking/parchment paper. Remove pork from the marinade. Save marinade for basting.
• Roast pork for 25 minutes or until the internal temperature is 145 - 160°F Every 10 minutes, baste generously with reserved marinade- this is key for a thick, glossy glaze.
• After 25 minutes, switch the oven to the broiler/grill and broil until charred & caramelized- 4 to 6 minutes. Note: For extra glaze, add a dollop of honey to remaining marinade. Chinese BBQ shops do this. Do this towards the end of the cooking time while broiling, otherwise it will burn.
• Allow to rest for 10 minutes before slicing.
• Serve with garlic shiitake noodles or rice and enjoy!

CHAR SIU BAO (PORK BUNS)

Steps:

• 1. Trim fat from the pork, and cut pork into strips.
• 2. Create a marinade using all ingredients except for the meat and vegetables. Thoroughly coat the pork in the marinade, and refrigerate in a sealed container for at least an hour.
• 3. Add yeast, sugar, and warm water to a mixing bowl. Allow to proof until foamy, about 5 minutes.
• 4. Using a mixer equipped with dough hooks, gradually blend the flour, cornstarch, and salt into the yeast mixture on low speed. Continue blending until mixture looks shaggy in appearance.
• 5. Knead dough by hand until there are no dry spots. Spray inside of mixing bowl with cooking spray and roll the dough to coat. Cover with plastic wrap and allow to rest in a warm place until doubled in size, about an hour.
• 6. While the dough is rising, heat a pan to mediunm-high, and cook marinaded pork for a few minutes, reserving some of the marinade from the container. Pork will contunue to cook in remaining steps, so don't worry about doneness.
• 7. Add chopped vegetables and the rest of the marinade to the pan, and heat while stirring thoroughly.
• 8. Remove pork and vegetables from pan and allow to cool in refrigerator while preparing the dough.
• 9. Divide the dough into 8 equal pieces, and roll each into a ball. As you roll out each ball, cover the remaining dough to keep it from drying out.
• 10. Flatten one dough ball into a disc that's about 5 inches across. Add 1/8 of the pork and vegetable mixture to the middle of the disc. Pull up the edges of the disc in a fan-fold pattern as you close up the filling. Pinch together the dough to there are no openings.
• 11. If using a rice cooker, place a square of parchment paper to cover the holes. Arrange the pork buns, seam-side down, in the steamer so there's an inch of space between them. They will expand in the steamer, so this will avoid them sticking together.
• 12. Steam pork buns for 10 minutes, or until the dough seems to be set. Remove pork buns from steamer by inverting the steamer onto a plate: removing them individually can cause parts of the surface to break, since the dough will still be somewhat sticky. Repeat for remaining pork buns.
• 13. Refrigerate pork puns with a layer of parchment paper between them so they don't stick together.