happynomming:

Pork-Filled Bao Zi, or Chinese Buns: Each small bun is 90 calories; Medium buns are 180 each.

DOUGH RECIPE is straight from the LA Times. Directions are great & easy to follow.

INGREDIENTS FOR PORK FILLING:

2 Tbs light soy sauce
2 Tbs water
2 tsp sesame oil
1 tsp salt
1 tsp sugar
1/2 tsp pepper
1 lb ground pork
1 small napa cabbage (approx 2 cups chopped, after blanching)
      - OR - 2 cups frozen chopped spinach, drained
6 chinese dried mushrooms, soaked in warm water for 30 min; squeezed dry of water, hard stalks removed and caps finely chopped
1/3 cup green onions, chopped

DIRECTIONS FOR PORK FILLING:

  1. In large bowl, combine soy sauce, water, sesame oil, salt, sugar, and pepper. Add pork and mix well. Marinade for 30 minutes.
  2. Wash cabbage and blanch whole in saucepan of boiling water for 30 seconds. Squeeze cabbage dry and chop into small pieces. - OR - if using frozen spinach, thaw and squeeze out all the water.
  3. Mix mushrooms and cabbage/spinach together with the ground pork.

Alternative: For dessert filling, use sweet red bean paste instead of savory pork filling. Traditionally, a red dot on top designates a dessert bun.

DIRECTIONS FOR ASSEMBLING THE BUNS:

  1. After dough has doubled, turn dough out of bowl and knead for just a couple of minutes.
  2. Divide dough into 16 equal pieces for medium buns, or 32 equal pieces for small snack-size buns. (I’ve only made the small buns so far, so the rest of directions here are for the small-size buns only - I will edit when I get a chance to make the larger buns).
  3. Roll a piece of dough into a round ball and flatten with your palm. Roll to about 4” diameter for small buns - try to make edges thinner than middle.
  4. Hold the flattened dough in the palm of your hand. Spoon about 1 rounded tablespoon of filling into the center of the dough.
  5. Start with one edge and start pleating the edge and pinching it tight as you go around the circle. You should end up with a bun that is pleated all the way around. Place the bun on a small square of parchment paper.
  6. Repeat until all buns are made. Arrange buns on a steamer or plate, leaving at least an inch between each bun.
  7. Cover and let rise for 20-30 minutes. During this time, fill the bottom steamer pot with at least 3 inches of water and start heating to a boil.
  8. When the steamer is hot, steam the buns for 15-20 minutes. DO NOT OPEN THE LID DURING THIS TIME!
  9. Remove buns from the steamer and enjoy!
foodforjubilee:

Pork sausage rolls with truffle mustard and asking a favour | Simply Delicious (RECIPE)
astigvegan:

“Pork” Buns or Siopao. Recipe: http://astigvegan.com/2012/07/02/vegan-siopao-asado/
kompaskompas:

Chao with pork, eggs and ginger.
So, both my mum and brother are down with a cold so I had to make some vietnamese rice porridge. It’s my first time making it, but it turned out quite good!
Recipe (there’s no specific amount)
Jasmin rice, (I used half a cup for three persons)
Sticky rice - about a teaspoon
Lots of water, if you don’t use enough it’ll just be boiled rice, but be careful not to pour too much water or else the porridge will be thin.
Wash the rice in a pot, put it on the stove and wait for it to boil. When it starts boiling, turn the heat down to almost minimum. Let it cook for about 45-50 minutes (depending on the heat and the amount of porridge you’re making) and check on it from time to time, so it won’t burn. When the rice is soft, it’s ready!
Meat:
I used pork, by you can use fish, scallops or something else as well.
250 gram minced pork (again, depends on how much you’re making.)
 Salt, pepper
flour (about a teaspoon)
Mix the three items together, and make small meatballs. 

When the porridge is done, put the the meat in so it can be cooked (remember to turn on the heat again). Spice the porridge with salt and pepper, and then the porridge is basically done.

I like to have eggs in my porridge, so what I do is basically to beat an egg (lol do you really say beat an egg????) into a bowl, and then pour some porridge over and mix it together. It’s important that the porridge is boiling hot, so the egg isn’t raw when you eat it. As the last thing, I like to put ginger, scallions and coriander in. Og and roostersauce! let’s not forget that hehehe

kompaskompas:

Chao with pork, eggs and ginger.

So, both my mum and brother are down with a cold so I had to make some vietnamese rice porridge. It’s my first time making it, but it turned out quite good!

Recipe (there’s no specific amount)

  1. Jasmin rice, (I used half a cup for three persons)
  2. Sticky rice - about a teaspoon
  3. Lots of water, if you don’t use enough it’ll just be boiled rice, but be careful not to pour too much water or else the porridge will be thin.

Wash the rice in a pot, put it on the stove and wait for it to boil. When it starts boiling, turn the heat down to almost minimum. Let it cook for about 45-50 minutes (depending on the heat and the amount of porridge you’re making) and check on it from time to time, so it won’t burn. When the rice is soft, it’s ready!

Meat:

I used pork, by you can use fish, scallops or something else as well.

  1. 250 gram minced pork (again, depends on how much you’re making.)
  2.  Salt, pepper
  3. flour (about a teaspoon)
Mix the three items together, and make small meatballs. 
When the porridge is done, put the the meat in so it can be cooked (remember to turn on the heat again). Spice the porridge with salt and pepper, and then the porridge is basically done.
I like to have eggs in my porridge, so what I do is basically to beat an egg (lol do you really say beat an egg????) into a bowl, and then pour some porridge over and mix it together. It’s important that the porridge is boiling hot, so the egg isn’t raw when you eat it. As the last thing, I like to put ginger, scallions and coriander in. Og and roostersauce! let’s not forget that hehehe

livefit310:

Pulled Pork - Everyday Paleo

Jenny just gave you super easy Crockpot Ribs, now let me give you beyond easy Crockpot Pulled Pork. Who doesn’t like juicy pulled pork in their life?

Beyond Easy Pulled Pork

4-5 lb pork butt roast

2 yellow onions, sliced

Dry Rub

3 tbsps chili powder

1 tsp coriander

2…

korealunchtimestory:

Spicy octopus and pork at 화꾸미

korealunchtimestory:

Spicy octopus and pork at 화꾸미

healthier-habits:

Mexican Adobo Rubbed Grilled Pork Tenderloin - I served this with Cilantro Lime Rice on the side, this rocked!!!
Click here for full directions!

healthier-habits:

Mexican Adobo Rubbed Grilled Pork Tenderloin - I served this with Cilantro Lime Rice on the side, this rocked!!!

Click here for full directions!

(via healthiesthabs)

nerdyfoodiesrecipes:

Slow Cooker Filipino Pork with Garlic Fried Rice

recipesforweebs:


So, as some of you may know, I fucking love anything involving Momofuku. Their magazine? Fuckin beautiful. Their milk bar? the bomb.com. their noodle bar? Fantastic. 

One thing that I’ve never tried of theres, but always wanted to make was this really cool take on a pork bun that sort of a pork belly sandwich thingy, so I decided I’d do my own take on this really cool recipe.

And since this recipe is kind of an homage to the classic chinese pork bun, I decided I’d make this recipe an homage to the flippin adorable China from Hetalia, because he is just so perfect and important ok omg.

Enjoy, nerds. Enjoy.

~

Momofuku-style Pork Belly Buns
(serves: 16 cute lil buns)
adapted from: x

-

Ingredients for pork-

  • 2 lbs pork belly
  • some herb salt
  • 3 cloves minced garlic
  • 1 Tbsp minced ginger  
  • 6 Tbsp packed brown sugar
  • 2 Tbsp coconut sugar*
  • 2 Tbsp rice vinegar
  • 3 Tbsp fish sauce
  • 1 Tbsp tamari sauce*
  • 1/2 cup water
  • fresh cucumber slices
  • kewpie mayo (optional)
  • hoisin sauce (optional)

*you can sub out tamari for soy sauce, but for those of you who can’t eat gluten, I recommend tamari since it, you know, is void of fucking gluten

* you can replace the coconut sugar with light brown sugar, granulated sugar, or palm sugar

-

Ingredients for buns-

  • 1 cup warm water (105-115°F), divided
  • 1 packet active dry yeast
  • 3 Tbsp sugar plus a pinch
  • 2 Tbsp nonfat dried milk
  • 2 1/2 cups cake flour (not self-rising)
  • 1 cup white rice flour
  • 1 1/2 teaspoons baking powder
  • Canola oil for greasing and brushing

~

Procedure-

  • Preheat an oven up to 275 F, sprinkle some herb salt onto your pork belly and then and wrap the pork up in tin foil till it’s covered. Wrap it in some more tin foil till it’s hella covered and then throw that shit into the oven for 2 hours. Don’t fall asleep white it’s cooking like me. Don’t cry like a shitbaby before going and buying more pork belly because you fucked up the first batch.
  • Once the pork belly’s done roasting, throw it in the fridge for about 1 or 2 days, let that shit chill and try not to eat some of it even though it’s gonna taste like delicious bacon.
  • When the two days are up and the pork’s done doing it’s groove thang, get started on the buns. Add 1/4 cup of warm water, yeast, and a pinch of sugar into a small bowl and mix to combine. Wait till the yeast is foamy, then add the rest of the warm water and dried milk to the mixture.
  • In a large bowl, mix the flours and remaining sugar together, then add the yeast mixture to the flour mixture and mix to combine. Knead that motherfucker hardcore until the dough is elastically, then let it sit in a well oiler bowl covered in saran wrap for like 2 hours.
  • Once the two hours are up, punch the poofed up dough and then flatten it slightly till it forms a sort of disc-y thing. Add the baking powder into the middle and then knead until the baking powder’s incorporated into the dough. Let it sit for like another 30 minutes.
  • After you’ve let it sit, get some wax paper and cut 16 medium sized squares. Take the dough and roll it into an approximate 16 inch long log thing and the cut that into about 16 pieces.
  • Roll  each dough piece out with a rolling pin until the’re like flat disc things, brush some oil onto them, and then fold them all in half so they look like weird tacos. Place them all on their own wax paper things, cover them in saran wrap lightly and let them rest for another 30 minutes.
  • In the meantime, drizzle some cooking oil onto a pan and fry up the pork belly pieces until they start to brown. While you’re cooking that, whisk and combine the garlic, ginger, water, tamari, sugars and fish sauce in a small bowl. Once the pork belly’s browned enough, add the sauce mixture, coat the belly pieces and let it rest, covered, under low heat.
  • Get a large pot and a steaming rack or a bamboo steamer. Add water to the pot until it’s about 2 inches high, and then add the bamboo steamer/steamer rack into the pot, making sure that the water won’t touch the buns once they’re in there. 
  • Once the water’s simmering, place the buns in there for about 10-12 minutes. Do about 5 buns at a time so they’re not crowded, and then place them all under a towel so they stay moist. 
  • Once all the buns are done, remove the wax paper from them. The pork should be done around now, too, so remove those delicious lil nuggets from the heat and slice them thinner if you choose to.

~

Assembly-

  • Open the bun a little and drizzle some kewpie mayo onto there. Add some cucumber slices, some pork belly, and a little bit of hoisin.
  • Do this to the rest of the buns, and then serve them only to people you truly love, because these buns are too beautiful to give away to dumb butts.
  • Or eat them by yourself and cry over how perfect they are. I know I’d do that.
  • I actually totally did that tho lmao.

~

HOLY SHIT YOU JUST MAKE SOME MOMOFUKU-STYLE PORK BELLY BUNS.

There are 3 really good things about this:
1) You get to eat hella good food

2) Pork belly is like cheap as fuck. So you can totally get 2 lbs of it no problem, homie. And when you serve these lil shits at parties, people will feel really guily because they’ll think these are expensive as balls, so they’ll totally buy you super expensive gifts for your BDAY to make up for it ayyoo.

3) You can eat these while watching China get into hilarious escapades on Hetalia and you’ll feel just a wee bit closer to the adorable lil nugget.

So yeah. Enjoy that. Enjoy everything that comes with these buns of glory. 

Enjoy life. 

have a rad day, nerds. Have a rad day.