Bao buns with pulled pork and asparagus

Bao buns with pulled pork and asparagus

Total: 19 hr 15 Min. | Active: 1 hr
Nutritional value / piece: 340 kcal
, Fat: 17 g
, Carbohydrate: 26 g
, Protein: 20 g

Ingredients

12 pieces

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@bettbossi.ch

To marinate the meat

2tbsp cane sugar
2tsp dukkah (spice mix)
1tsp smoked paprika
1kg pork neck

Pulled pork

3tbsp balsamic vinegar (e.g. apple balsamic)
1 ½dl meat bouillon
1 garlic clove, pressed
1 ¼tsp salt
a little pepper

To roast in the oven

200g thin green asparagus
½tsp salt
a little pepper

Bao buns

2dl full-cream milk
50g butter, melted
1parcel dry yeast (approx. 7 g)
350g white flour
½tsp salt
1tbsp sugar
1tsp baking powder
a little oil

To fill

30g Micro Greens (e.g. mild)
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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.

Good to know
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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