Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To marinate the meat
Pulled pork
To roast in the oven
Bao buns
To fill
Utensils
One steaming basket with two levels, each lined with baking paper
How it's done
To marinate the meat
Mix the sugar, dukkah and paprika, rub into the meat, cover and marinate in the fridge for approx. 12 hrs.
Pulled pork
Remove the meat from the fridge approx. 1 hr. before cooking, place in a roasting tin. Combine the balsamic with all the other ingredients up to and including the pepper, pour over the meat.
To roast in the oven
Approx. 4 hrs. in the lower half of an oven preheated to 160°C. Occasionally baste the meat with the liquid. Half way through, cover the meat with foil. Place the asparagus alongside the meat in the roasting tin, season and roast for a further 15 mins. until cooked. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull away the meat using two forks, mix with the resulting cooking juices.
Bao buns
Combine the milk and warm butter in a bowl using the dough hook on a food processor, add the yeast. Mix the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (approx. 7 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.
To steam the bao buns
Place the steaming basket in a wide-bottomed pan, fill with water until it is just below the bottom of the basket, cover and steam the buns over a medium heat for approx. 10 mins.
To fill
Fill the bao buns with half of the pulled pork, asparagus and micro greens, serve warm.
| Tip: | The rest of the meat can be frozen. Use for pulled pork salad, as a sauce for pasta or rice, or as a filling for burgers. |
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