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!