I cut a quarter piece of pork off a pork roast. Cut up smaller pieces. I mixed whatever BBQ sauce I had in the fridge. Added some cherry wine, fresh ginger, garlic & salt pepper. Bake 250 for a few hours. Low & slow.Once cooked. I cut that all up. Add about 1TBSP of sugar & oyster sauce, and 1TSP of soya sauce & sesame oil.Mix that all together. I use a little cornstarch/water if it needs thickened.
The Dough 1/2CUP warm water 4TBSP white sugar 2CUPSall purpose flour 1CUP cornstarch 1/4CUP vegetable oil 2 1/2TSP baking powder Put yeast, sugar and water in a bowl. Mix, then set aside until it becomes foamy. Place flour, cornstarch and sugar in another bowl. Mix. Add yeast mixture, oil and water. Mix until a smooth ball of dough forms. It should be soft and elastic, not sticky. Adjust with a touch of flour/water if required to get the dough consistency right. Add little oil to bowl. Cover, place in a warm dry place up to 2 hours until it doubles in size Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.
I make a ton of little balls out of the dough. Which I roll out. Fill with about 1TBSP of filling. I pinch the circle all around til it becomes closed. Repeat til finished. I had some left over dough this time, so I added some sesame seeds and made some steamed knots too. Some of the BBQ pork buns I sprinkled sesame seeds on before steaming.
Steam in your steamer. About 12-15 minutes. These never last long in my house!
I’ve been experimenting with pork belly lately. We have been impressed. Cooked right, it tastes great and goes a long way. Very affordable to work with. Been making lots of soups in my bean Crock on the stove lately.This was a look in my fridge and clean out kinda day. A few green onions wrapped up Garlic & ginger Celery, mushrooms, lots of turnips 3 inch thick piece of pork belly added in Fill with water, add some soya, salt & pepper. Light boil for hours, take out pork belly and cut in very thin pieces and put back in soup. Last half hour add in some cooked rice and or rice noodlesServed with some BBQ pork steamed buns
Made a small batch of pork buns today. Used about a 3inch piece of pork belly. I had cooking in my soup all day. Chopped it all up very finely. Bout 1 cup. 2TBSP of garlic & Ginger 4TBSP cut green onions 1TSP soya sauce, & sesame oil 1TBSP oyster sauce Mix in bowl all together
The Dough 1/2CUP warm water 4TBSP white sugar & 1TSP yeast 2CUPSall purpose flour 1CUP cornstarch 1/4CUP vegetable oil 2 1/2TSP baking powder Put yeast, sugar and water in a bowl. Mix, then set aside until it becomes foamy. Place flour, cornstarch and sugar in another bowl. Mix. Add yeast mixture, oil and water. Mix until a smooth ball of dough forms. It should be soft and elastic, not sticky. Adjust with a touch of flour/water if required to get the dough consistency right. Add little oil to bowl. Cover, place in a warm dry place up to 2 hours until it doubles in size Turn dough out onto work surface, sprinkle with flour. Knead lightly. I make a ton of little balls out of the dough. Which I roll out. Fill with about 1TBSP of filling. I pinch the circle all around til it becomes closed. Repeat til finished.
Steam in your steamer, plastic, stainless, or bamboo. I prefer to use my bamboo steamer
These fluff up nicely. And literally melt in your mouth.
We love this recipe. We love gingerbread cookie flavour. Put together & set aside 3CUPS flour 1/2TSP baking soda 1/4TSP baking powder 3TSP ground ginger 2TSP ground cinnamon 1/2TSP salt Beat 1/2CUP each softened butter & 1/2CUP packed brown sugar. Add 1 egg and 1/2 molasses. Add in flour mixture & beat well. When mixed. Divide in half. Saran and put in fridge for an hour. Heat oven to 350 Use a floured surface and roll out dough about 1/3″thick. Use cookie cutters of your choice. I have gingerbread house cookie cutters. (Best thing ever!) We like to make our own houses. Bake 7-8 minutes. Transfer to wire rack and let cool before decorating.
I made some balls and roll them in sugar. Flatten a bit. And take chopsticks to put some imprints in them. I call these ginger snaps (not really but it’s what I call them)This recipe makes for of my houses and lots of cookies.
Baby back ribs 6 cloves garlic 1 inch piece fresh ginger cut thinly in big chunks 1 TBSP sugar & Salt 2TSP black pepper 2TBSP Honey 1TBSP soya sauce & fish oil Mix all together bake 400 about an hour. Stirring frequently
Just a bunch of veggies stirfried with some hoisin, soya, cup water, & a cornstarch/water to thicken it
I don’t like cleaning it, but I sure do love using my Lodge Cast Iron WokPeek a boo, I see youI’m down here, waiting ya know! lol
