Chinese Braised Pork Sliders (扣肉包)
Ah, this dish reminds me of funerals! Whenever there was a funeral, they would serve these buns with the braised pork. They are unbeatable and super delicious.
I make my own buns, and often without any fats in the buns just because I thought they hold better without. Chinese like our buns very white, and therefore these are often made with bleached flour, often Hong Kong flour. Hong Kong flour or bleached flour is not easily found in western countries, so use just plain flour or biscuit flour as an alternative.
To make them look really restaurant-worthy, make sure all the ingredients in the bun is white, except for the yeast.
As for the braised pork, I added cumin seeds to the mix to make it more punchy, and to make it less sinful, I serve these to my children with lettuce. Enjoy! These are really the best!
Chinese Braised Pork Sliders (???)
- 准备
- 0 分钟
- 烹饪
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- 总计
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- 份量
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材料
- 400 gHong Kong Flour, use plain flour or biscuit flour as an alternative
- 40 gCorn Flour or Cornstarch
- 7 gyeast
- 190 mlwater at 40C
- 60 gsugar
- 1 gsalt
- 12 tspbaking powder
- 20 gcoconut oil, optional
- 600 gpork belly cut into 12 pieces
- 1 Tbspcooking oil
- 1shallot, sliced
- 5 clovesof garlic, smashed and skin removed
- 4 Tbspblack soya sauce
- 1 tspfive spice powder
- 1 tspcumin seeds
- 1/2 cupof water
- Salt to taste
做法
- Bun
- 01Mix everything together for 5 minutes and let the dough sit until it doubles. In my kitchen, it is about 30 minutes.
- 02Divide the dough into 12 pieces.
- 03Roll out dough to an oval, than fold into half.
- 04Leave the buns on a steamer lined with paper to rise for 30 minutes or until doubled.
- 05Steam for 15 minutes.
- Pork slices
- 06Heat up a deep pan with oil and add the cumin, sliced shallots and garlic.
- 07Add the pork pieces and brown both sides.
- 08Add the rest of the ingredients, and simmer until pork is soft, and sauce is thickened.
- Gather
- 09Put the pork slices into the bun and add lettuce if desired. Serve while still hot.