BBQ Pork Steamed Buns

I am obsessed with these bbq pork steamed buns! They are reminiscent of the siopao I used to get from this little Filipino bakery years ago! They are slightly sweet, slightly tangy, and oh so fluffy! I know that I always say that things are easy to make but that's because it is! Lol. Purchasing pre-packaged mix helps tremendously with this recipe, but if you would like to make the dough from scratch, feel free to check out my recipe here.


INGREDIENTS:

(approximately) 2.4 pound pork shoulder butt roast (seasoned well with salt, pepper, onion powder, and garlic powder)

1 cup of freshly chopped pineapple

1 jar of your favorite bbq sauce (I prefer Sweet Baby Ray's Hickory and Brown Sugar)

1/4 cup of hot water

1 Tablespoon of brown sugar (optional)

black pepper

FOR THE DOUGH

1 package of dumpling (banh bao) flour--you will need to follow the directions according to the packaging, so make sure you have the ingredients for your mix.


YOU WILL ALSO NEED:
12 parchment squares

Steamer

vinegar


INGREDIENTS FOR BBQ PULLED PORK:

1. With your crockpot on high, add in a layer of bbq sauce and HALF of your chopped pineapple. Add in your seasoned pork shoulder butt roast, fat side up.
2. Cover the pork with another layer of bbq sauce and the rest of your chopped pineapple.
3. Add in 1/4 cup of hot water, cover, and cook on HIGH for 4 hours.
4. After 4 hours, remove lid, flip pork over, and cook on HIGH for another 2 hours.
5. Once pork is fork tender, remove pork from crockpot and shred it.
6. Drain the juices/pineapple from the crockpot using a colander. Discard the pineapple and save the sauce. Taste check for seasoning. Add a Tablespoon of brown sugar(optional) and two big pinches of black pepper. Mix well. Pour the sauce over your shredded pork and mix well. Refrigerate until cold.

MAKE THE DOUGH:

1. Follow the directions on the packaging for your steamed buns/banh bao/dumpling mix.
2. Roll out your dough into a 16 inch long log and divide equally into 12 pieces.
3. Flatten out the dough into a circle (the circumference should cover your palm), making sure that the middle of the dough is thicker than the outer part.
4. Using an ice cream scoop, place a scoop of bbq pulled pork into the middle of the dough. Bring the sides up and pinch to seal. Make sure to keep any unused dough under a clean wash cloth to prevent drying them out. Place filled dough on a piece of parchment square and repeat with the rest of the dough until finished.

STEAM THE BUNS:

1. Place some water into your pot and pour a couple of Tablespoons of vinegar in there. Add your steamer compartments on top of your pot. Cover with lid and bring water to a quick rolling boil. Turn down heat to medium. Wipe down the inner compartment and make sure it's dry before adding in the formed buns. It's also important to not have the boiling water touch the base of the compartment. That will lead to soggy buns.
2. Place some of your buns into the dry steamer, being careful not to overcrowd them. You may have to work in batches. Steam the buns for 10 minutes. Remove the lid, wipe it down, cover again, and steam for an additional 10 minutes (total time: 20 minutes). Repeat with the rest of the buns until all have been steamed.

NOTES:

Once your buns are done steaming, do not leave them in the steamer. The bottoms will get soggy! Remove them from the steamer and allow them to cool down completely before individually wrapping them in saran wrap. These can be refrigerated (for up to 3-5 days) and then reheated in the microwave until warm.

Pulled Pork (crock pot recipe)

No words can describe how easy and delicious this pulled pork is! Someone once told me that it's only pulled pork if you are using bbq sauce at the end?? Although I call it slow cooked pork in my video, I'm going to call it pulled pork for the recipe since it sounds more fitting for me. :)

The possibilities are endless with this recipe! You can make sandwiches, burritos, or eat it with rice like a good little Asian (like me, haha).


Ingredients:

2.5 pounds of pork butt/shoulder (just over 2 pounds is fine)
1 pkg of onion soup mix
2 1/4 cups of hot water
1/2 Tbsp of soy sauce (you may end up using another 1/2 Tbsp later)
2 Tbsp of brown sugar
1/2 tsp of garlic powder
1/2 tsp of black pepper
extra virgin olive oil

For the open faced sandwiches:

French bread
cheese (optional)

For the bbq sauce (for open faced sandwiches):

1/2 cup of your favorite jarred bbq sauce
1/2 cup of the reserved juice from the pulled pork
black pepper
pinch of salt

Instructions:

1. Take your pork butt and make sure to wash and pat it dry COMPLETELY. Season it with salt and pepper on all sides.
2. With a cast iron on high heat (or any non stick pot) add in some olive oil. Brown your meat on all sides and then place it into your crock pot FAT SIDE UP and turn it to HIGH. Or turn it to low if you plan on cooking it for 8 hours instead.
3. In a small mixing bowl, add in your packet of onion soup mix, hot water, soy sauce, brown sugar, garlic powder, and black pepper. Mix well and then pour this mixture into your crock pot.
4. Cover and allow it to cook for 4 hours. Remove lid and using a fork, start to tear off some huge chunks of pork making sure that most of it is submerged in the yummy pork juices.
5. Cover again, and allow it to cook for 1 more hour.
6. Serve immediately.

NOTES:

*To get rid of most of the fat, refrigerate the pulled pork in the crock pot, let the fat harden, and remove it using a spoon. The juice from the pulled pork is the most delicious part! Serve it over rice and you've got yourselves a meal, people!

*Placing your pork fat side up is very important! It allows the fat to render down into the rest of the meat and keeps it nice and moist during cooking! Try not to forget this part. You'll thank me later! :)

Vietnamese Ham(Cha Lua)

Vietnamese ham may seem intimidating at first, but let me reassure you that it is SUPER easy to make. I've been making them for the past 2 years and honestly speaking, they don't really last that long in my home.

Vietnamese Ham, also known as Cha Lua, is commonly used in Vietnamese Sandwiches aka Banh Mi and many noodle soup recipes. When I am really lazy and don't feel like cooking, I like to add pieces of ham into my instant noodles. It's even good served with rice, a little bit of soy sauce, and lots of Sriracha hot sauce! YUM!

The possibilities are endless with this one, and I hope you guys really enjoy it just as much as I do!

Sav

Ingredients:

2 1/2 pounds of pork tenderloin
3 tsp of fish sauce
1/2 tsp of salt
1 Tbsp of sugar
1 tsp of garlic powder
1/2 tsp of onion powder
1/2 tsp of white pepper
WHOLE black peppercorns(optional)

For the wet ingredients:

1 bag of Alsa baking powder(or 1 Tbsp)
1 Tbsp of tapioca starch
2/3 cup of warm water
*Don't make this mixture until the very last minute. It will start to bubble and that's normal.

You will also need:

good quality saran wrap
kitchen twine/string
a steamer

INSTRUCTIONS:

Take your pork tenderloin, rinse it, and then pat it dry. Remove any excess fat or silver skin. Chop into small pieces and add it into your food processor.

Pulse meat until it is fully grounded. Stop the motor and then season your pork. IF USING PEPPERCORNS, DO NOT ADD THOSE IN YET.

Continue to pulse for about 30 more seconds. Stop the motor, mix your wet ingredients, and then immediately pour it into your pork. Continue to pulse for 30 more seconds or until smooth.

Pour your pork mixture into a bowl and if you are using peppercorns, go ahead and add them now. Mix well with a spatula, cover with saran wrap, and store in the fridge OVERNIGHT.

The following day, wrap your pork tightly in saran wrap. Follow with two more layers of saran wrap, and then with some kitchen twine.

Steam until no longer pink. If your pork weighs 1 pound, you should steam them for ABOUT 30 minutes. Anything more or less, please adjust cooking time as needed.

NOTES: After steaming, you may freeze your leftover ham for future use. Just thaw and serve. I've always used the French baking powder so I do not know if it will yield the same results, using regular baking powder. You can purchase Asla baking powder in most Asian markets. They come in little pink packages and can be found next to the corn starch.

Wonton Soup

It's cold here in Washington and this wonton soup is EXACTLY what I needed to warm up today. It's light and filling at the same time, and you know what??? You won't feel like a complete COW after you've devoured and slurped each and every tiny drop of that delicious broth. Give this soup a try...you won't be sorry. :)


For the broth you will need:

(3) 32 oz boxes of low sodium chicken broth plus 2 more cups of water(3.5 quarts total)
2 T of sugar
1/2 tsp of freshly grated ginger
1 1/2 tsp of salt
3 packets of wonton soup base mix( I use the brand dynasty)
1/8 tsp of white pepper(or more if you like spicy)
1 tsp of sesame oil

For the filling you will need:

1/2 pound of finely chopped shrimp(peeled and deveined)
1/4 of a pound(or 4 oz) of ground pork(give your pork a few quick chops on cutting board before mixing w/ shrimp)
3 T of finely chopped green bartlett pear(or water chestnut/celery if you wish)
1 green onion finely chopped
1 tsp of sugar
1/4 tsp of salt
1/4 tsp of white pepper
1/2 tsp of garlic powder
some freshly grated ginger

You will also need:

chopped green onion for garnish
1 to 2 pkg's of wonton wrappers
1 egg lightly beaten

To make the broth:

Bring your chicken broth and water to a boil. Grate in your ginger. Add your salt and sugar. Add in your wonton soup mix. Stir to combine. Turn heat down(or off) and add in your white pepper and sesame oil last. Taste and adjust seasoning as needed. Don't make the broth too salty. You don't want it to overpower the taste of the wonton.

How to make the filling:

Place all of your ingredients into a mixing bowl and thoroughly mix it with clean hands. Once mixed, cover and let refrigerate for 1 hr to overnight.

How to assemble wontons:

Place 1/2 tsp to 1 tsp of filling onto the middle of wonton wrapper. Using a pastry brush, lightly dab on some egg wash on all four sides of wonton wrapper. Fold over to create a triangle. Press the sides down gently and fold using technique shown in my video. Remember to have a damp cloth over filled wontons and wonton wrappers at all times to prevent drying out.

Place filled wontons in boiling water and cook for 5 minutes or until they all float to the surface. I recommend cooking ONE WONTON FIRST to taste for seasoning. Sometimes, I end up adding a touch more salt, sometimes more sugar. Once all cooked, using a slotted spoon, place in colander to drain excess water. Place wontons in pretty serving bowl, ladle on some warm broth, and garnish with chopped green onion.

Notes:
You may freeze any leftover filling that you don't use. You may also cut the broth recipe in half. If using baby bok choy and mushrooms, I recommend boiling them separately(not with the broth), drain them, and add them into individual bowls as needed. Pouring broth over some noodles is also optional.

Watch the video here on how to fold the wontons. Don't laugh at the video guys, it's old and was probably my 3rd video that I posted on my channel! LOL.

Stir Fried Pork Spare Ribs

If you are low on cash and need to whip up something quick and delicious for dinner, then look no further! My kids have requested this EVERY WEEK for the past month! This dish is served best alongside some rice. It also tastes great with anything pickled. Sometimes, I serve it with a side of kimchee or even papaya salad.

Ingredients:

2 pounds of pork spare ribs

For the marinade:

1 Tbsp. of oyster sauce
1 Tbsp. of fish sauce
2 Tbsp. of water
1 Tbsp. of palm sugar(or white granulated sugar)
1/4 tsp of onion powder
2 cloves of chopped garlic
sesame seeds and black pepper to taste

You will also need:

Peanut oil or vegetable oil

1. Take your spare ribs, wash them, and then pat them dry with a paper towel. Cut them into 1 inch pieces and place them into a bowl.
2. Make your marinade and then pour it over your ribs. Allow them to marinade at room temperature for 30 minutes.
3. Into a hot skillet(on medium high heat), add in your ribs and stir fry for 3 minutes. Reduce heat to medium, cover, and let it simmer for 5 more minutes.
4. Remove lid, stir, and then turn up to medium high heat. Continue to cook until all the liquid has evaporated and sugar has caramelized. Stir frequently to prevent burning. Taste check for seasoning. Serve alongside some rice and your favorite side dishes.

NOTES: Some Asian markets sell pre-cut spare ribs for you, but I would advise against buying them. They usually are all bones and they don't trim off the fat or membrane, so you're left with a ton of fat on them as well. You may also use boneless pork instead. For a spicy variation, stir fry with some sliced jalapenos! :)

Some recommended side dishes:
Recipe for pickled mustard greens can be found here.
Recipe for papaya salad can be found here.
Recipe for mango salad can be found here.

Oven Baked Spare Ribs

Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!


Ingredients:

3 pound rack of baby back ribs, cleaned with membrane removed
salt
black pepper
garlic powder
paprika
cayenne(optional)
my homemade BBQ sauce
olive oil

You will also need:

2-3 onions, sliced into thick onion rings
Baking sheet lined with foil

Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.

Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.

Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.

Preheat your oven to 225 degrees.

Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.

Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)

Oven Baked Spare Ribs

Are you salivating, yet??? This picture pretty much speaks for itself. I'm no BBQ expert but all I know is that these ribs are tender and they just fall off the bone! I finally figured out that slow roasting it at a low temperature, is what really does the trick! I like to start my ribs off on the outside gas grill. I've realized that doing so, gives the ribs a nice crust...almost like giving them a good sear on the outside, before preparing them for slow roasting. This recipe is a must try for your next BBQ or family gathering!!


Ingredients:

3 pound rack of baby back ribs, cleaned with membrane removed
salt
black pepper
garlic powder
paprika
cayenne(optional)
my homemade BBQ sauce(http://eatnowcrylater.blogspot.com/2013/05/homemade-bbq-sauce.html)
olive oil

You will also need:

2-3 onions, sliced into thick onion rings
Baking sheet lined with foil

Line some foil on a baking sheet to make clean up easy. Then, take some thick slices of onion and place them in the middle of the baking sheet. It will act like a "bed" for your ribs, plus you'll end up with some caramelized onions too.

Wash and pat dry your baby back ribs. Remove the membrane(watch the video below on how to do this). Coat both sides of your ribs with some olive oil. Add some salt, black pepper, garlic powder and paprika to both sides. Be generous with the paprika.

Cook your ribs on an outside burner, using indirect heat at 350 degrees, for 1 hour. This will give your ribs a nice looking crust and prepare them for their slow roast. Remove and place on baking sheet.

Preheat your oven to 225 degrees or 110 degrees celsius.

Put some BBQ sauce on the bone side of your ribs and then transfer them to your foil lined baking sheet. Next, with the meat side up, sauce them HEAVY with some BBQ sauce. Cover tightly with foil and cook for 4 1/2 hours. After 4 1/2 hours, REMOVE THE FOIL, drain the liquid from the baking sheet, and place it into a small saucepan on medium heat. Cook for a few minutes, just until the sauce thickens. Put the thickened sauce back on top of the ribs and continue to cook UNCOVERED for 1 more hour. Wait for it to cool down slightly before slicing.

Notes: If you use a bigger rack of baby back ribs(or St. Louis style), they will take longer to cook. You can try baking your ribs at a higher temp to reduce oven time as well. Use good judgement and allow yourself some extra time! :)

Homemade BBQ Sauce

Summer is quickly approaching, which means more BBQ's, right?? I had the sudden craving for some spare ribs which also prompted me to come up with my own BBQ sauce. I AM SO HAPPY, I DID! I will never again, go back to store bought! My version is kid friendly so I don't put any spicy seasoning in it, at all, but if you like spicy(like I do), then I would highly recommend throwing in some chili powder/flakes, cayenne, Sriracha sauce, or even some chopped jalapenos into the mix! You are probably going to read through my list of ingredients and say to yourself, "HEY LADY, WHERE IS THE WORCESTERSHIRE SAUCE???" Sorry, folks but my recipe doesn't have it(nor need it)...plus, I think that my blend of hoisen sauce along with the concentrated tamarind pulp, give my BBQ sauce the perfect amount of tang and kick!

Thit kho tau/Kaw(caramelized pork belly w/eggs)

You will need:

2 pounds of pork belly cut into medium sized chunks(about 1 1/2 inch wide).
8 hard boiled eggs(peeled)
1 can of bamboo shoots(tips only), cut into medium sized chunks
the juice from 2 fresh/young coconuts(watch the vid below on how to cut into the coconut).
freshly grated ginger
1/3 cup plus 1/2 T. of good fish sauce
1/3 cup of granulated sugar(to make caramel)
1 T. of sugar(to marinade pork)
1/4 tsp of msg(optional)
black pepper(to taste)
2 pinches of salt
garlic powder
1-2 green onions, finely chopped
water

First, start out by slicing your pork belly into medium sized chunks. Add in your chopped green onion, 2 pinches of salt, black pepper, garlic powder, msg(if using), toss to coat and set aside.

Drain your bamboo shoots, rinse them under cold water, and then cut them into medium sized chunks. Set aside.

Did you make some hard boiled eggs, yet?? Just checking. :)

Next, cut into the coconuts and drain the juice out into a fine, mesh sieve or strainer. Set that aside as well.

Take your heaviest pot(heavy bottomed or thick walled pot) and turn the heat to medium. Evenly coat the bottom of the pot with 1/3 cup of granulated sugar and wait for it to liquify. This can take up to several minutes. Try not to disturb it until most of the sugar has melted. Once it has melted, swirl the pot around a few times.

Once the sugar has turned into a coppery brown, stir it a little bit, and then add in your pork. Mix well and allow the pork to cook for 5 minutes. Add in your bamboo shoots, fish sauce, fresh coconut juice, and hard boiled eggs. You only need to add enough water to completely cover the pork(the eggs do not need to be completely submerged). Bring everything to a quick rolling boil, turn the heat down to medium low, and allow to cook for 2 hours. Don't forget to lift the lid and skim off any scum that has risen to the surface. Serve with rice and a side of pickled mustard greens(recipe can be found on my site as well)! :)

Notes: Once the eggs have browned to your liking, you may remove the eggs to prevent further cooking or just do what I did in the video below. I was taught to simmer the pork for a long time so that the flavor of the caramelized sugar would remain in the pork. If you prefer more of a soupy base, then you may cook for a shorter period of time or just until your pork is tender--just remember to adjust seasoning as needed. You may sub fresh coconut water for the canned ones but keep in mind that it will be much sweeter then using the fresh ones so reduce the amount of sugar used to make the caramel. You can also use pork spare ribs or pork tenderloin if you are trying to keep an eye on your awesome figure. I prefer using pork belly and because of the hight fat content, I can only limit myself into making this dish once, every six months. :)

Asian Inspired Caramelized Pork

Here's the thing you guys need to know about me...if I try a dish that I absolutely LOOOVE, than I totally obsess over that dish and will always try to replicate it some way, or somehow. I first had this pork dish at my fav restaurant here in town. I tried to ask the owner for the recipe with NO PREVAIL. Lol. But that didn't stop me from trying to replicate the dish here at home...and you know what...it's pretty damn close, if I don't say so myself!! The only difference is, I don't add any shrimp to my pork but it tastes great with that addition as well! Just be sure to add in your peeled and deveined shrimp into the skillet for the last 10 minutes or so(it all depends on the size of your shrimp). This dish is sweet and salty and tastes best when eaten with plain white rice. I also like to offset it with something sour, so I always make my homemade pickled mustard greens and the recipe can also be found here on my website!

-Sav

You will need:
1 pound of pork shoulder blade cut into tiny bite sized pieces.
1/4 cup of water
1 tsp-1/2 T of mam ruoc(fermented shrimp paste)more or less depending on preference
1 T of Chinese rice wine
1 1/2 T of fish sauce
1 T of oyster sauce
2 1/2- 3 T of sugar
salt
black pepper(use a lot if you like spicy)
peanut oil

Wash your pork shoulder blade and pat dry. Cut into tiny bite sized pieces. Lightly add some salt and black pepper and mix well. Set aside.
Take your water and add your mam ruoc, Chinese rice wine, fish sauce, oyster sauce, sugar and stir to combine. Set aside.
With a non stick skillet on medium high heat, add in some peanut oil. Add your pork and stir fry until they are no longer pink. Turn the heat down to medium low and allow the water to almost fully evaporate(about 10 minutes).
When the meat has slightly browned, stir your reserved sauce one more time and add into your skillet. Let the pork simmer for another 20 minutes(uncovered), until it starts to caramelize and the sauce starts to thicken. Feel free to stir it once or twice while it's simmering away. Serve hot with a plate of rice!!

Notes: I had the idea that some finely minced lemongrass would probably be the icing on the cake in this recipe but I used it all when I made a popular Vietnamese soup(bun bo hue). Next time, I'm def going to add some in and I will let you guys know how it turns out!!