FRIED VINEGAR PORK (CHOP)

We love pork chop! I love pork chop especially those that comes with skin and fats on. Breaded or not, this meat is delicious on its own just a little salt, pepper and a good heat.

Vinegar is known as one of the meat tenderizers and best side dips for meat and fish. I thought this will also be good as an addition to fried dishes. Let's prove this in this simple short cut way of frying my pork!

I can't find my preferred pork chop cut, so i will settle for shoulder butt instead 😉.

FRIED VINEGAR PORK

Ingredients

3 pcs of pork chops or shoulder butts in this case

1 pack breading mix (any seasoned fry seasoning of your choice) or you can make your own seasoning: flour, salt and pepper, paprika, onion powder, garlic powder etc. {i bet you would settle for the store bought breaded seasoning 😂 instead}.

2 tbsp unsalted butter

2 tbsp EVOO (or any oil you want)

1 c apple cider vinegar

Method

Using a meat tenderizer (pounder), pound the meat.

Dredge pork in the breading.

Place breaded pork in a pan with hot butter and oil mixture.

Cook meat until brown on both sides in low heat to prevent the breading from burning and leaving your meat undercook.

When done, pour off butter-oil and pour in vinegar.

Let the vinegar cook and evaporate.

Serve over steamed rice of pasta.

Enjoy!

Note: I used seasoned breading as i am running against time. BUT, you can make use of just plain flour seasoned with salt and pepper, dredge the meat in this flour mixture then dip the meat in beaten egg and finally coat with bread crumbs. Your choice.

KUNG PAO (PULLED PORK) PAU

My kids love kung pao, and I remember i had a delicious steamed bun with a kung pao trace in it and thought of making one for our collection.

So here it is--

KUNG PAO (PULLED PORK) PAU

Pau Dough use this recipe

Ingredients

500g pork Chuck ( one whole slice)

1 tbsp EVOO

1 head garlic minced

1 medium onion

1 tbsp Dark Soya Sauce

1 tbsp Light Soya Sauce

2 pcs bay leaf

black pepper

2 c water

You can do this a night before and let the pork sit in its sauce.

Pre-heat oven at 175 degrees.

Place EVOO in a pan in a dutch oven over an open fire.

Sauté garlic and onion, and whole chuck to brown on all sides.

Add water and seasoning.

Quickly Boil then after boiling, cover and transfer to the pre-heated oven and bake for about 2 hours.

When done, remove from oven.

Transfer the chuck to a plate and using 2 forks,  shred the meat.

Set aside.

FIlling

2 tbsp of peanut  oil (any oil will do)

About 500g of pulled pork

2 tbsp cornstarch  mix with 1/2 c water, set aside

1 head garlic, minced

1 medium onion,chopped

2 tbsp oyster sauce

2 tbsp hoisin sauce

2 tbsp LKK Superior Light soya sauce

1 tbsp sesame oil

Black Pepper

1/2 c chopped roasted peanuts or 1/4 ground peanuts

3 brown button mushrooms, chopped

Spring onion, chopped

In a pan add peanut oil.

Sauté garlic and onions, then add pulled pork.

Drop the black pepper and stir to combine.

Then add mushrooms and stir. Cook for about a minute.

Add the seasoning and stir.

Finally add the peanuts and mix to combine.

When done remove from heat to cool.

Before using to fill the dough, add the spring onion and mix.

Ready to use.

Proceed with the assembling ...

BOLA-BOLA SIOPAO

Siopao or "hot bun", is a filipino version of a cantonese steamed bun
and a popular dimsum in chinese restaurants and recently even on sidewalk vendors. There are many variants of this steam bun both sweet and savoury. 

In Philippines, the savoury fillings are the most appealing in variations of both chicken or pork either in the form of asado or bola-bola. The dough has been a challenge as different cultures use different flours and leavening agents even whitening is a competition😁. 

 As i have mentioned in my previous post, on my side of the globe, steamed bun has many forms, variations and versions depending on which culture are you adopting and are readily available at a competitive price and each one is delicious. The need to make this bun at home is unnecessary. BUT, curiosity enticed me to  venture on making siopoa using all purpose flour or plain flour. So with  a little of this and that, recreated a recipe that is easy and hoping will give the same result across market zones😉

BOLA-BOLA SIOPAO
Yields about 860g raw dough

Makes 17 buns at 50g each

Dough

3 cups plain flour (unbleached)/ all purpose flour

1/3 caster cup sugar

1/2 tablespoon instant yeast

1/2 tablespoon baking powder 

1 ¼  c fresh milk

½ tsp lemon (optional)

  3 tablespoon shortening 

Place flour, sugar, yeast, baking powder, milk and lemon in the stand mixer.

Mix to form a rough dough. When done, add the shortening and knead for at least 15 minutes to a smooth, shiny dough.

Rest the dough for at least 30 minutes or until the dough doubled.

While waiting, prepare the filling.

When dough is ready, divide dough into 17 small balls.

Filling

250 grams ground pork - drain if needed

1 head garlic, minced

1 medium onion, chopped

Spring onion, chopped

1 Large egg (about 640g)

1 tablespoon sesame oil

2 tablespoon oyster sauce

3 tablespoon flour

Black pepper

Additional Filling-- optional

Boiled eggs, quartered

 1 link of Chorizo Bilbao (Chinese sausage) sliced into 18 pcs

Place all filling ingredients in a bowl and mix. 

Cover with cling wrap and ready to use.

Assemble.

Take one ball, using a small rolling pin, roll into a smooth ball.

Thickly flatten and scoop about half tablespoon of filling and place it in the center of the dough. Add sliced egg and sausage.

Bring the sides of the dough to wrap, twist to seal.

Place pau on a parchment paper either seal side up or side down.

Rest for about 10 minutes before steaming.

Steaming-using an electric steamer alternating one layer at a time.

Place water in the steamer ( optional: I added 1 tsp of white rice vinegar in the water)

When water is steaming high, place the pau then cover with cheese cloth then place the steamer cover.  Steam for 15 minutes to cook the filling properly and the dough.

When done, remove the steamer from the steaming base, set aside with the cloth cover on and let it rest to settle for a few minutes and serve warm. Leftover can be placed in the freezer and re-steam frozen pau: from fridge steam directly without thawing for 15 mins.

The result is a soft, chewy Siopao with an off white coloured bun.

NOTES:

Bun must be at least 50g each.
Mould bun into a smooth ball.
White vinegar is not necessary in the steaming water.

Filling must not be saucy.

Steam at 15 minutes.

BAKED CHAR SIEW PAU

After the steam BBQ pau, I suddenly thought of making a bake version. I love baked pau and since barbecue pork is conveniently available near our place and i have enough time to make it i decided to pass by the stall and grabbed about a quarter kilo of char siew.

If Steam Char Siew Paus MUST have a burst, cracked top, the Baked Char Siew Pau's signature is a crusty, flaky bun instead of soft bread-like pau. The procedure may seem overwhelming but actually it's just easy and even fun to make. 

Here's how 😉

BAKED CHAR SIEW PAU

Makes 9 pau at about 32g each

Ingredients:

Water Dough – makes about 206g raw dough

Divide about 22g each

3/8 c all purpose flour

¼ c bread flour

3 tbsp oil

1 ½ tbsp caster sugar

½ tsp light syrup

3 tbsp water

Using a stand mixer, mix ingredients for about 10 mins to form a smooth dough, I know this is just a little dough but it’s worth placing in the stand mixer, after mixing, use a spatula to round it into ball and let it sit in the bowl to rest for 15 minutes.  When done, divide into 9.

Oil Dough -makes about 93g raw dough

Divide about 10g each

3/8 c all purpose flour

2 ¾ tbsp oil

Using spatula, mix ingredients in a bowl to form a smooth dough, rest for 15 minutes.  When done, divide into 9.

I made small little balls ready on the side for easy grabbing and some flour to dust in case needed.

Brushing/Garnishing

Eggyolk lightly beaten 

Sesame seeds

Filling (recipe)

Pork BBQ filling or any of your preferred meat

Assembling:

1. Grab one ball of water dough flatten it. Get one ball of oil dough and place it at the center of water dough and wrap.

2.  Using a rolling pin (small one) flatten the dough away from you, it will look like a flat log dough. Roll like a swiss roll. -- flat and roll lengthwise/ vertical---

3. Without moving the rolled dough flatten again sideways. Then roll like a swiss roll. --- flat and roll crosswise/ vertical---

4. Take the roll, and form a ball, then lay on the counter and flatten to form a circle about  4cm in diameter.

5. Place filling (about ½ tbsp) at the center.

6. Bring the sides together. Pinch and twist to seal.

7. Place in a baking tray lined with parchment.

8. Brush pau's with beaten eggyolk and sprinkle with sesame seeds. (no need to rest, just bake when your're done preparing the pau).

9. Bake at 190°C for 25 minutes until golden brown.

I accidentally add water in my yolk which i shouldn't so the color is lighter. Pure eggyolk wash will give you a deeper  yellow color, so use just eggyolks.

That's the crusty, flaky skin i want!

CHAR SIEW PAU

Char siew pau or Cha siu bao 叉烧包 is a Cantonese style bun filled with pork barbecue.  A dim sum which gained popularity not just among Asian communities but to the rest of the people globally. As they say: "East meets West!"😊

A distinctive mark of Char siew pau is a burst on top of the bun. The top cracks open as it is steamed, partially revealing the goodness of the filling.😋

Making pau at home is a matter of pride😉, as dim sums and dumplings are just around the corner, even supermarkets are selling these gems and they come affordable and delicious too!

Today's version is one of our favourite dim sum -- steamed Char siew bun, using a stall bought barbecue pork. As two meat roast stalls emerged just across our place and I decided to try it in our bun and we discovered it is just right for this pau.👍

CHAR SIEW PAU (CHA SIU BAO)
Yields about 655g raw dough

If 40g each you’ll have about 16 pau

If 30g each you’ll have about 21 pau 

PAU Dough:

2 c hongkong flour

3/4 c wheat starch

3/4 c powdered sugar

2 tsp baking powder

1 tbsp instant yeast

2/3 c water

½ tsp lemon

2 tbsp oil (I used Extra Light Olive Oil)

In a mixing bowl, place flour, starch, sugar, instant yeast, water and lemon.

Mix together to form rough dough. When done, add Oil and continue kneading for about 15 minutes to form a smooth dough.  

Proof for an hour. Then prepare the filling.

Filling:

1 tbsp oil for sautéing

250g cooked char siu

1 head garlic, minced

1 medium onion, chopped

1 tbsp LKK superior light sauce

1 tbsp oyster sauce

1 tsp sesame oil

3 drops of red  gel color

Salt and pepper if needed

1 ½ tbsp cornstarch

½ c water

Spring onions to be added when the filling is cooled and before filling it to the dough.

Mix soya sauce, oyster sauce, sesame oil, sugar and red color in a bowl. Set aside.

Pour oil in a pan.

Sauté garlic and onion.

Add mix sauces. Add salt and pepper to taste.

Dissolve cornstarch in water and pour into the filling.

Simmer to thicken the sauce.

When done,  remove from heat and let it cool.

When cooled, add spring onion and mix ready to use.

Assembling:

Divide the dough at 30g each.Prepare hk flour on the side to dust for easy rolling and wrapping.

Get one portion, flatten with rolling pin and place about half tablespoon of filling at the center.

Bring the sides together, wrap, fold the dough up and twist.

Place in a square parchment paper (2”x3”)

Arrange the bun in a steamer, about 6 pcs in one container.

Steam immediately when done, no need to rest the pau.

Steaming:

Using an electric steamer, steaming one layer at a time with {cheese} cloth cover.

Add water in the steamer and 1 tsp of white vinegar.

Bring to a high steam, then

Place pau in a steaming water {Do not open the steamer while it is steaming}

Steam for 8 minutes.

When done, remove from the steamer and set aside to cool with the cloth cover on. Or serve steaming hot!

Note: When cooled this can be placed in a ziplock and freeze.  Steam when needed.

BRAISED PORK with RADISH

I have extra pork belly and a piece of radish in the fridge. Time to cook this duo as weekend is almost near and its time to replenish the meat and vegetables for the coming week's stash. 

Radishes (Daikon or white radish) are sometimes less appealing vege in the shelves, in particular, among young chefs, but chinese cuisine uses radish in majority of their cooking especially braised dishes.  Radish is a digestive tract helper as it is rich in fiber, an important nutrient for digestion. And, from a Chinese Medicine perspective, it is believed to provide cooling effect in the body, enough reason to gain popularity among cooks and chefs.

Tonight's special is--

BRAISED PORK with RADISH (Daikon)

Ingredients:

500 g pork belly, cubed

1 pc medium size white radish, cubed

¼ c LKK Superior Light Soy Sauce + 2 tbsp soy sauce

¼ c Oyster Sauce

3 pcs anise

5 pcs cloves

1 head garlic, minced

1 large onions, chopped

Back pepper

5 c water

EVOO

Pour EVOO in a pan and add pork to brown.

Add garlic and onion, stir.

Add black pepper and 2 tbsp soy sauce.

Add water, anise and  cloves.

Bring to boil until meat is tender.

Add raddish to soften.

Reduce sauce and check taste according to preference.

When done remove from heat and scoop into a serving plate.

Garnish with spring onions.

Serve with steamed rice.

PATA TIM

A chinese braised pork inspired dish and one of the favourite classic filipino dishes called -- Pata Tim (Patatim). A recipe of slowly cooked pork hock braised in soya sauce, garlic, bay leaves, peppercorns and accompanied with green vegetable (pechay or bok choy) and some banana blossoms. Sweetening it with brown sugar is an option.  This is best serve with steam rice.

You may want to consider preparing this while multi tasking as this require slow cooking time. 😉

PATA TIM

what you need--

1 pc pata front

2 tbsp EVOO for sauteeing

1 head garlic minced

1 medium onions chopped

4 c water

1/2 tsp salt

1/2 c LKK superior light soy sauce

Peppercorns

Star anise

Bay leaves

Handful of banana blossom

1 pack bok choy (blanched)

1 tbsp cornstarch dissolved in 2 tbsp water

Sesame oil to drizzle

Sautee garlic and onion, add pata to brown.

Then add water, soy sauce, salt, peppercorns, star anise and bay leaves.  Boil until pata is soft. Just add water if needed. When meat is soft, add banana blossom and continue to boil for about 10 mins. 

When done, transfer meat and banana blossom to a serving plate leaving the sauce in a pan.

Simmer the sauce and add cornstarch mix to thicken. When done pour sauce over meat.

Add blanched bok choy on the side.

Serve with steaming rice.

PORK BUNS

Who would not be tempted by those soft buns, crunchy sweet top and savoury hot fillings baked to perfection....and with just one bite--- ahhhh heaven! 

Nah! it's just a bread. But a delicious one though. It's sooo good that my kid will finish 3 orders in just one seating and will request for more. This bun is one of their favourites among the bread filled buns but it goes top of the list.  Plus, they will ONLY order that much if it's from their favourite resto. With the Circuit Breaker - Stay at Home situation when dine in is impossible and take out / delivery is a challenge not to mention hygienecally risky, I am challenged and forced to bake one. Proud to say it's a success! Gone in few seconds, even their Dad just had a piece.... he almost missed out!

Here we go---

PORK BUN

Makes about 580 grams of bread dough

about 19 buns at 30g each

ooohhlalala, look at that! Yummy!!!

INGREDIENTS

BREAD

2 c Bread Flour (or all -purpose flour)

1 tsp instant yeast

1/2 c + 2 tbsp fresh milk

1 tbsp + 1 tsp white sugar

1 egg

1/2 tsp salt

2 tbsp unsalted butter, softened

In a bowl of stand mixer fitted with dough hook, add flour, yeast, sugar and salt. Then pour milk, add egg. Then  turn the mixer to medium speed and run until the ingredients combined and form rough ball.

Then add the softened  butter and continue mixing until you get a bottom clean bowl this will take at least 15 minutes or so of mixing.

Stop the mixer, scoop the dough and form into a smooth big ball and return to the bowl to proof for at least an hour or until the dough double its size. 

My dough ready for proofing

( I usually make my dough rise to the top of the bowl, that way i am secured that the dough has properly risen ;-)

When done, ready to use.

FILLING

Can be done ahead of time, just place it in the fridge.

1 head garlic, minced

1 medium onion, chopped

1/2 tbsp oil

2 c pork belly, chopped into small cubes

1 1/2 tbsp Lee Kum Kee  light soya sauce + 1/2 tbsp any dark soya sauce (you can just use 1 tbsp SILVERSWAN soy sauce)

1 tbsp hoisin sauce (Lee Kum Kee)

1 tbsp oyster sauce

1/2 c water for the meat

1/2 c water to be mix with 1 tbsp cornstarch

Spring onions (optional, to be mixed with the filling before you place the meat into the dough so you can see the greens inside)

Place oil in a pan and sauté garlic and onion.

Then add pork belly and cook to brown.

In a bowl, add soya sauce, hoisin, oyster and 1/2 c water. Stir to combine.

Then pour over the meat, stir and cover the pan and let it simmer until pork is tender, about 10-15 minutes. (use low heat this time to prevent the filling from burning)

When done, pour the water-cornstarch mixture.

Cook filing until very thick.

Remove from heat and let it cool before use.

Before placing the filling into the dough, add the spring onions. 

Look at that greens, an added appetizing color in your filling. I made a mistake by placing it right away after cooking so the greens were cooked before i placed it inside the dough so i lost the green color  So from the finished product you cant see any greens anymore.  ;-(
So lesson learned, place greens right before you actually fill the bun.

TOPPING

1/4 c unsalted butter (about 50-60g butter))

1/2 c powdered sugar

1 tbsp cornstach

1/2 c flour (all-purpose flour)

1 egg

2 tbsp water

Cream butter and Sugar until light and fluffy.

Add flour , cornstarch, egg and water and whisk until combined and in smooth paste texture.

Place in a piping bag.

Ready to use.

ASSEMBLY

When dough is ready, divide it into 30g each making about 19 small dough balls.

Grab one small dough, flatten it with roller, then scoop about 1 tbsp of filling and place it at the center of the dough. Gather the edges and seal the sides.

Place the bun seal down on a baking tray lined with parchment paper.

Repeat this with the rest of the small doughs.

Once done, let the filled doughs rest for another 40 minutes or until its size doubles.

When done and before baking, cover the bun with filling. Circling the top by swirling it around the bun going down about halfway each bun.

Piping the topping using Wilton #5 Tip But you can also pipe without piping tip, just make a small hole on your tip of the piping bag you are using.

Pre-heat oven to 350º F or 175º C.

Bake buns for about 15-20 minutes until slightly brown, 

DO NOT OVERBAKE...