Gua bao with hoisin and ginger pulled pork
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Gua bao with hoisin and ginger pulled pork
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- Pulled pork with hoisin and ginger
- 1 x 3kg – 3.5kg pork shoulder / Boston butt fat trimmed
- 2 t five spice powder
- salt and pepper
- 1 t dried chilli flakes or smoked chilli flakes
- 2 T grated fresh ginger about 10cm piece of ginger
- 6 – 8 cloves garlic sliced
- 300 ml hoisin sauce
- 250 ml 1 cup ginger beer
- Serve with a lightly dressed cabbage slaw slices of fresh cucumber, pickled carrots, fresh coriander and hot sauce such as Sriracha
- Slaw + dressing
- 2 T lime huice
- 2 T lemon juice
- 2 T rice vinegar
- 1 t sugar
- 2 cups finely shredded cabbage
- Steamed buns – gua bao dough
- 200 ml water at room temperature
- 10 g instant dry yeast I sachet
- 300 g all purpose wheat flour cake flour
- 10 g milk powder
- 4 T caster sugar
- a pinch of salt
- ½ t baking powder
- ½ t baking soda
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Instructions
- Rub the pork generously with the salt, pepper, five spice, chilli and ginger. Place in the main pot of the slow cooker and allow to marinate for about an hour. Pour over the hoisin sauce, ginger beer and add the garlic. Turn it onto slow, cover and cook for about 8 – 9 hours depending on the size of your pork. Once cooked, turn off and allow cool. Remove the meat, place on a tray and shred it with forks. It will literally pull part. Pour the sauce over it and keep anything left over in a pot for later if desired.
- To make the slaw, mix all the dressing ingredients together and toss with 2 cups of finely shredded cabbage.
- To make the dough, add yeast to the water in the bowl of the stand mixer and allow to activate for about 10 minutes.
- Use the paddle attachment, add the rest of the dry ingredients and mix briefly until you have a dough. Scrape the paddle, attach the dough hook and continue kneading for about 5 minutes. Remove from the bowl onto a floured surface and briefly knead to form a round dough ball that is springy to the touch.
- Place this in a greased bowl, and cover with a sheet of greased cling film and allow to prove in a warm place for about an hour. It should double in size.
- Pinch back the risen dough on a floured surface and roll this into a log shape. Divide this into 12 equal parts. Roll each of these parts into a ball and place on a floured tray. Cover with a tea towel and allow to prove for a second time for around 30 minutes. It should double in size again.
- While this is proving, cut out twelve 8cmx8cm squares of baking paper. Fill the Breville steamer with water and set to STEAM.
- Roll a bun into an oval shape, dip a chopstick into a bottle of oil and fold the two pieces over this stick, which you then slide out. Place this folded piece of dough on a piece of baking paper. Repeat with all 12 pieces.
- Steam the buns 3 at a time in the steamer for 5 minutes. They will be firm to the touch and cooked through. Repeat until they are all cooked.
- To assemble the gua bao, add sliced cucumber and pickle to the bottom of the bun, fill with pulled pork, and finish off with the dressed slaw and fresh coriander Add a drizzle of hot sauce if you like.
Notes
- Any leftover pork can be stored in the fridge or freezer.
- You can freeze any leftover bao too.
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