Pork Steamed Buns

By norsegal8

The pork buns that you usually find are filled with garish red cubes of sweet barbecued pork that have been colored with food coloring. We skip the dye and dial back the sugar, instead seasoning the pork with soy and oyster sauces, chile, sesame oil and preserved turnip. The pork has to marinate overnight, so plan accordingly. The filling can also be made in advance, transferred to a plastic storage bag and frozen for up to 3 months; defrost it before using.

Ingredients

• dough for chicken steamed buns
• 2/3 cup + 1 teaspoon of sugar
• 3/4 cup + 1 teaspoon fish sauce
• 1 tablespoon + 1 teaspoon minced garlic
• 1 tablespoon minced shallots
• 1 Thai chile, stemmed and finely chopped
• 1/4 teaspoon black pepper
• 1 pound boneless pork shoulder
• 1/3 cup preserved turnip*
• 1 1/2 tablespoons canola oil
• 2 teaspoons toasted sesame oil
• 1 by 1/2-inch piece fresh ginger, peeled and finely chopped
• 2/3 cup yellow onion, finely sliced
• 4 scallions, while part only, julienned
• 1/4 cup crispy fried shallots
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 2 tablespoons dark soy sauce

Details

Servings 10

Preparation

Step 1

1. Make the dough and set aside to rise as directed.

2. To make the filling; in a bowl, combine 3/4 cup fish sauce, 2/3 cup sugar, garlic, shallot, chile and the pepper and whisk until the sugar has dissolved. Put the pork in a resealable plastic bag and pour the fish sauce mixture into the bag. Seal the bag and refrigerate overnight.

3. The next day, preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Lift the pork out of the marinade and discard the marinade. Arrange the pork on the prepared pan.

4. Roast for 25 to 30 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 140°F. Remove from the oven, let cool to room temperature, then dice finely. Transfer to a large bowl and set aside.

5. In a small saucepan, combine the preserved turnip with water to cover and bring to a boil over high heat. Boil for about 20 minutes, then drain and rinse well with cold water. Finely dice the turnip.

6. In a sauté pan, heat half of the canola oil over medium heat. Add the remaining 1 teaspoon garlic and cook for 10 seconds. Add the turnip, the remaining 1 teaspoon fish sauce, 1 teaspoon of the sesame oil and the remaining teaspoon of sugar and cook for 1 minute more. Transfer to the bowl with the pork and wipe the pan clean.

7. Return the sauté pan to the stove top, add the remaining oil and heat over medium heat. Add the ginger and yellow onion and cook, stirring occasionally, for about 6 minutes, until soft. Stir in the scallions and cook, stirring, for 3 minutes more.

8. Remove from the heat and pour off any excess oil from the pan. Add the fried shallots, 2 tablespoons water, the remaining teaspoon sesame oil, the oyster sauce, and the light and dark soy sauces and stir to mix well. Transfer the mixture to a blender or food processor and process until smooth. Taste and adjust the seasoning with salt if needed. Add to the bowl containing the pork and turnips and mix well.

9. Fill, steam and serve the buns as directed for the chicken steamed buns.

*Made from daikon radish, and also called salted turnip or preserved and salted radish, preserved turnip is sold in translucent bags in most Asian grocery stores. It is pale yellow-gold and is available whole, shredded or finely minced. For the sake of versatility, I recommend buying it whole and chopping it yourself.