Sweet And Sour Soy Pork Buns Recipes

Steps:

• For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
• Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
• Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
• Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
• For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
• Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
• Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

Steps:

• Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low until meat is tender, 6-8 hours., When cool enough to handle, shred pork with 2 forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close.

Steps:

• Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
• Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
• Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
• Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
• Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
• Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
• Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.