Wednesday, April 11, 2012

Tender Stewed Pork with Whole wheat Buns (香嫩卤扣肉和全麦刈包)

Today's recipe is probably one of those that most of us have a "love-hate" relationship with. What is it? It's Stewed Pork sandwiched in steam buns(卤扣肉和刈包) or what the Hokkiens normally call "Kong Ba Bao". Why "love-hate"? Love is obvious, it is so sinfully GOOD, tender juicy pork that has been stewed over low fire for long hours, soaked it its favorable fat & gravy. Yummy! Hate? Well, it's kind of obvious too isn't it? I guess for me is that I always hate myself for chomping down all those fatty meats knowing that it ain't that good for the body. But life is too short to worry so much...at least for now, lol! So eat first and worry later ya?

Okay, if you have noticed, I made whole wheat buns instead to lessen the guilt, hahaha! The stewed pork recipe was actually from my mum whom has even took the trouble to buy the pork for me that morning. Thanks MUM! She went through with me step by step on how to cook the pork, so I tried my best to replicate her wonderful recipe at my very own home for the first time. :)
If you are interested to try this recipe out, read on:

Ingredients for Tender Stewed Pork(香嫩卤扣肉):
~1.5kg of Pork, the part which includes skin, a thin layer of fat plus lean meat (扣肉)
8-10 dried shitake mushrooms, soaked and rehydrate till soft, stems removed
8-10 cloves of garlic
8-10 cloves of shallot
8-10 slices of ginger
1/2 tsp five spice powder
2 star anise
1 cinnamon stick
4 to 5 tbsp quality dark soy sauce
2 tbsp sugar
salt and pepper to taste
  • First, par-boil the pork with some boiling water. Throw away water and dab dry the pork after it cool down a little.
  • Season the pork with about 1 tsp of salt. Then prick the skin with a toothpick several times. Then place the pork together with 3 to 4 pieces each of ginger and garlic in a pot, add just enough water to cover the pork. Slowly boil at low heat for a good 12-15 minutes till the pork is cooked through.
  • Remove the pork and retain the soup for later use. Let the pork cool down and pat dry. Then slice the pork in to wedges that is about the size to go with the buns. Set aside.
  • In a larger pot, add a tsp of cooking oil and heat up. Add remaining garlic, ginger and shallots into it and stir dry for a minute. Then add in mushrooms, cinnamon stick and star anise and continue to stir fry till fragrant, about 2-3 minutes. Now add the pork slices and stir dry for a couple minutes.
 
  • Add the reserved soup to the pot, follow by the dark soy sauce, five spice and sugar. Cover and let it boil. Once it reached boiling, lower the heat to simmer and let it slowly stew for 2 to 2.5 hours(yes, it's that long). Or if you have a pressure cooker, it should be much faster. :)
Isn't this a picture of beauty! Lol! Well at least it is to me. ;)) While the meat is stewing, you can make the whole wheat buns. Here is the recipe which I adapted from Carol's site: 全麦刈包:
Ingredients for whole wheat paus (全麦刈包): (makes about 12 to 14)
250g all purpose flour (I used pau flour)
50g whole wheat flour (I used Prima's whole wheat meal)
1 whole egg
130ml water
1/2 tsp instant dry yeast
15g caster sugar
20g olive oil
1/8 tsp salt
  • In a stand mixer bowl, add all ingredients and mix well to form a soft pliable dough. Then continue to knead till not sticky, about 8-10 minutes. The dough will be elastic and bouncy, but there is no need to knead till window panel stage.
  • Cover and let proof till it doubles in size. The punch out air and divide the dough into 40g each portions. Roll round and cover to rest for 10 minutes before shaping them.
  • Take a portion and roll into a flat oval, brush with olive oil (I used water) on the surface and fold into half. Place in on a piece of grease paper and let it proof for 30 minutes in the cold steamer. Repeat with all the rest of the dough portions.
  • After 20 minutes, start the steamer fire at medium to low heat. Steam for approximately 7-8 minutes then off the fire without removing the cover. Let it sit for 3 minutes. Then after 3 minutes, partially open the cover and let the paus cool slightly before removing them from the steamer.
These "fat lips" may be made from whole wheat, but they are still fluffy and soft. At least I won't feel so guilty chowing down them down with the pork, heehee. :P
So how? Did this photo nail it? Does it make you want to try it out too? Yes, indeed it involves several steps but I can guarantee you it is definitely worth it. Do it like me, make a big pot and slow enjoy it for a 2 to 3 days, lol! I definitely had my fair share (ahhhh! Exercise time!) and truly satisfied that I made it myself. My whole family loved it, even my elder one whom don't fancy meat usually, had 2 at a go, heehee. (^v^)
Okay folks, gonna go now and hopefully be back soon with more to share. Cheers all!

7 comments:

Tigger mum said...

Slurp!!!!��

鲸鱼蓝蓝蓝 said...


你的扣肉做得还真美
看得我目不转睛
好想吃啊~~~~~
你的家人真有口福:)

是啊,我也是吃了才打算的人:)

Sonia (Nasi Lemak Lover) said...

aiyoo, so tempting ler, i want i want,yummy!

ReeseKitchen said...

Made me drollllliiiiiigggggg!!!!
Wish I can make this soon....:)

lena said...

oh, that's a pot of beauty to me too! believe me, i will grab the ones with more fats first! this is one appreciated recipe becos it comes from your mum, they are all gems!

Honey Bee Sweets said...

Thanks ladies! Your support is priceless!

Anonymous said...

Dear Honey Bee

Tried ur whole wheat bun and buns turned out like yours. Tasted very good but only setback is they turned hard the by night or next day.

After re-steamed, buns returned fresh again just like freshly made. Buns still very tasty even re-heated a week later.

Thank you for the recipe.

Blessings
Priscilla Poh
Singapore