Gua bao with braised pork ribs

AT A GLANCE

  • Serves 8 people

The buns are adapted from a recipe by Momofuku chef David Chang.

  • 125 ml (½ cup) each hoisin sauce and soy sauce
  • 50 gm brown sugar
  • 30 gm (6cm piece) ginger, thinly sliced
  • 5 garlic cloves, finely chopped
  • 1 tsp five-spice powder
  • 1 kg pork spareribs (about 4 pieces)
  • To serve: thinly sliced pickled mustard greens (see note), coriander, spring onions and coarsely chopped peanuts
  •  
  • Steamed buns
  • 30 gm lard, melted, plus extra for brushing
  • 5 gm (1¾ tsp) dried yeast
  • 35 gm caster sugar
  • 95 gm plain flour, plus extra for dusting
  • 300 gm (2 cups) bread flour
01   For steamed buns, stir lard, yeast, 1 tbsp sugar and 190ml warm water in a bowl until yeast dissolves. Mix flours, 1½ tsp salt and remaining sugar in an electric mixer fitted with a dough hook on low speed to combine, add yeast mixture and knead until smooth (8-10 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside in a warm place until doubled in size (2 hours). Knock back dough, divide into 15 balls and transfer to a tray lined with baking paper, cover with plastic wrap and set aside until doubled in size (1 hour). Working with a piece at a time, roll dough flat into ovals, brush half of each lightly with remaining melted fat and fold in half. Press lightly to close. Place on a sheet of baking paper, cover with a tea towel and set aside until doubled in size (1 hour). Steam buns in batches in a large steamer over high heat until puffed and cooked through (8-10 minutes), remove pan from heat, leave to steam (2 minutes), then set aside to cool.
02   Meanwhile, preheat oven to 150C. Combine hoisin sauce, soy sauce, sugar, ginger, garlic and five-spice in a large casserole, add pork ribs and stir to coat. Add 150ml water, cover and braise in oven until very tender (2½-3 hours). Remove meat and set aside until cool enough to handle, then shred meat (discard skin, sinew and bone). Simmer liquid over medium heat until reduced by half (20-25 minutes), stir in meat and keep warm.
03   Split buns, stuff with pork mixture, pickled mustard greens, coriander, spring onion and peanuts, and serve.

Note Pickled mustard greens are available from Asian grocers.

Topics:

LUNCH, PORK, SUMMER, DRINK SUGGESTION, CHINESE, GINGER, GARLIC

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

VANESSA AUSTIN

Drinking Suggestion:

SPARKLING SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Feb 2013

Feb 2013

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