Pork Chinese

Sweet and sour pork rolls

Name: Sweet and sour pork rolls
Prep time: 45 min
Cook time: 300 min
Total time: 345 min
Yield: 10
Cuisine: /chinese
Ingredients: 2 cinnamon quills; 3 star anise; 4 whole cloves; Pared zest of 1 orange; 4 garlic cloves, bruised; 4 spring onions, cut into 5cm lengths; 2cm (10g) piece ginger (unpeeled), sliced; 1 cup (250ml) Chinese rice wine (shaohsing – from Asian food stores); 1/4 cup (60g) brown sugar; 1/2 cup (125ml) dark soy sauce; 1kg boneless pork shoulder (skin on); 1 large red onion, thinly sliced; 1 tbs caster sugar; 2 tbs rice wine vinegar; Juice of 2 limes, plus lime wedges to serve; 1 bunch mint, leaves picked; 1 bunch coriander, leaves picked; Thinly sliced red chilli, to serve; 420g plain flour; 2 tsp dried instant yeast; 2 tbs potato flour; 2 tbs milk powder; 2 tbs caster sugar; 50g butter, softened, plus 40g melted

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by delicious. team

delicious. team

Mar 01, 2017

Slow cooked pork, soft rolls and an array of tasty additions make this recipe a must cook. Recipe by chefs Mike Eggert and Jemma Whiteman.

2 cinnamon quills
3 star anise
4 whole cloves
Pared zest of 1 orange
4 garlic cloves, bruised
4 spring onions, cut into 5cm lengths
2cm (10g) piece ginger (unpeeled), sliced
1 cup (250ml) Chinese rice wine (shaohsing – from Asian food stores)
1/4 cup (60g) brown sugar
1/2 cup (125ml) dark soy sauce
1kg boneless pork shoulder (skin on)
1 large red onion, thinly sliced
1 tbs caster sugar
2 tbs rice wine vinegar
Juice of 2 limes, plus lime wedges to serve
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
Thinly sliced red chilli, to serve

Soft rolls

420g plain flour
2 tsp dried instant yeast
2 tbs potato flour
2 tbs milk powder
2 tbs caster sugar
50g butter, softened, plus 40g melted

Method

1.

To braise pork, place spices, orange peel, garlic, spring onion, ginger and rice wine in a large pan over high heat. Add brown sugar, soy and 1.5L (6 cups) water, and bring to the boil. Add pork, then cover and reduce heat to low. Simmer gently for 2 hours or until tender.
2.

Remove from heat and allow to rest in stock for 30 minutes. Remove pork from stock, then peel off skin and discard. Thinly slice meat. Transfer to a bowl and cover with a little stock to keep from drying out. Chill until needed.
3.

Strain half remaining stock into a clean pan over high heat, reserving remaining stock. Bring to the boil, then cook for 15 minutes or until thickened. Cool.
4.

Meanwhile, for rolls, combine all the ingredients, except melted butter, with 260ml lukewarm water in a stand mixer fitted with the dough hook. Add 1 tsp salt flakes and knead on low speed for 8 minutes or until a smooth and shiny dough. Roll into a ball and transfer to a greased bowl. Cover with plastic wrap and set aside in a warm place for 1 hour or until doubled in size.
5.

Preheat the oven to 180°C. Grease two baking trays and line with baking paper.
6.

Divide dough into 10 pieces, roll into balls and spread across prepared trays. Cover loosely with plastic wrap and set aside in a warm place for 30 minutes or until increased slightly in size.
7.

Bake, swapping trays halfway, for 25 minutes or until tops are golden. Brush rolls with melted butter.
8.

Meanwhile, toss onion in a bowl with sugar and 1 tbs salt flakes. Chill for 1 hour to pickle. Strain and stir through vinegar and lime juice.
9.

When ready to serve, heat pork in a pan over medium-low heat with a little reserved stock. Halve buns and fill with pork, onion, herbs and chilli. Drizzle with reduced stock and serve with lime wedges.