Ingredients
Marinated pork:
1 lb. pork shoulder (cut into 5 or 6 pieces)
2 cloves garlic, minced
1 1/2 tbsps cooking oil
3 tbsps Pure Cane Sorghum
1 1/2 tbsps hoisin sauce
1 1/2 tbsps Bluegrass Soy Sauce
1 tbsp shaoxing cooking wine
1/8 tsp white pepper
1/2 tsp Chinese five spice powder
1/2 tsp sesame oil
Mix together all ingredients and let marinate in a ziplock bag overnight-24 hours. Bake on a baking rack (shake off sauce) at 375 for 15 minutes. Set your oven to 400 and finish the pork for 10 minutes in the oven. Cut pork into quarter inch cubes.
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsps Bourbon Smoked Sugar
1 tbsp Bluegrass Soy Sauce
1/2 tsp Bourbon Smoked Sea Salt
pinch white pepper
2 tbsps peanut oil
1/2 cup yellow onion, diced
1 1/2 cups char siu pork, fine dice
1 tbsps Shaoxing
4 tsps cornstarch
1 1/2 tsps sesame oil
Whisk together the first seven ingredients in a medium mixing bowl. Add fined chopped onion in a large sauce pan on high and turn heat down to medium. Add pork, wine, and cornstarch. The filling will not take long to thicken. Stir for 2 or 3 minutes after you've added the cornstarch.
For the dough,
1/4 cup Bourbon Smoked Sugar
1 3/4 cup warm water
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening
Dissolve sugar, water, and yeast in a medium bowl. Let sit for 10 minutes. Sift together flour, baking powder. Stir in shortening. Add yeast mixture to the flour mixture. Knead dough until it is smooth and soft. Cover the dough in a damp cloth, and let the dough rise for 2-3 hours.
For the assembly, cut dough into four chunks. Roll these chunks out into logs, and cut these logs into 1-inch slices. Flatten these slices into disks (make sure the middle part of the disk is thicker than the edges. With dry hands, fill the disk with pork filling and bunch the disk at the top as to enclose the pork. Place parchment on the bottom of the buns. Steam these buns for 10 minutes. Make sure they are not to close to each other (about two inches apart).
Ingredients
Marinated pork:
1 lb. pork shoulder (cut into 5 or 6 pieces)
2 cloves garlic, minced
1 1/2 tbsps cooking oil
3 tbsps Pure Cane Sorghum
1 1/2 tbsps hoisin sauce
1 1/2 tbsps Bluegrass Soy Sauce
1 tbsp shaoxing cooking wine
1/8 tsp white pepper
1/2 tsp Chinese five spice powder
1/2 tsp sesame oil
Mix together all ingredients and let marinate in a ziplock bag overnight-24 hours. Bake on a baking rack (shake off sauce) at 375 for 15 minutes. Set your oven to 400 and finish the pork for 10 minutes in the oven. Cut pork into quarter inch cubes.
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsps Bourbon Smoked Sugar
1 tbsp Bluegrass Soy Sauce
1/2 tsp Bourbon Smoked Sea Salt
pinch white pepper
2 tbsps peanut oil
1/2 cup yellow onion, diced
1 1/2 cups char siu pork, fine dice
1 tbsps Shaoxing
4 tsps cornstarch
1 1/2 tsps sesame oil
Whisk together the first seven ingredients in a medium mixing bowl. Add fined chopped onion in a large sauce pan on high and turn heat down to medium. Add pork, wine, and cornstarch. The filling will not take long to thicken. Stir for 2 or 3 minutes after you've added the cornstarch.
For the dough,
1/4 cup Bourbon Smoked Sugar
1 3/4 cup warm water
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening
Dissolve sugar, water, and yeast in a medium bowl. Let sit for 10 minutes. Sift together flour, baking powder. Stir in shortening. Add yeast mixture to the flour mixture. Knead dough until it is smooth and soft. Cover the dough in a damp cloth, and let the dough rise for 2-3 hours.
For the assembly, cut dough into four chunks. Roll these chunks out into logs, and cut these logs into 1-inch slices. Flatten these slices into disks (make sure the middle part of the disk is thicker than the edges. With dry hands, fill the disk with pork filling and bunch the disk at the top as to enclose the pork. Place parchment on the bottom of the buns. Steam these buns for 10 minutes. Make sure they are not to close to each other (about two inches apart).
