Mix together cooked and shredded pork, barbecue sauce, shallots, chicken stock, soy sauce, oil and sugar. Chill in refrigerator for at least 6 hours.
Prepare dough for Hom Bao.
Shape dough into balls. Roll each out into a flat circle. Put 1 tablespoonful of prepared pork mixture in the centre of each circle, and wrap dough around filling. Place seams down onto greaseproof paper squares. Let stand until doubled, about 30 minutes.
Bring water to a boil in wok, then reduce heat to medium; the water should still be boiling.Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not com in contact with the buns.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
- 250g (9 oz) boneless pork loin roast, cooked and shredded
- 8 tablespoons barbecue sauce
- 3 shallots, chopped
- 5 tablespoons chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon caster sugar
- 1 recipe Hom Bao (on this site)
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