Recipe 12 ➺ Karena Armstrong
Char Sui Pork Bao & Zucchini Pickles
Karena’s work is recognised far and wide. Her flagship, The Salopian Inn at McLaren Vale, is a jewel in the crown of regional dining in Adelaide’s south. Having worked alongside some of Australia’s best chefs (Alla Wolf-Tasker, Karen Martini and Kylie Kwong) she has developed a unique style that incorporates traditional techniques and innovative twists with a passionate focus on sustainability and Asian flavours.
This month Karena has delighted us with a Char- sui Pork Bao recipe that could very likely become a weekend staple; fun to make, and fun to eat.
This month Karena has delighted us with a Char- sui Pork Bao recipe that could very likely become a weekend staple; fun to make, and fun to eat.
INGREDIENTS & METHOD
TIMING
1hr 45mins Prep time
2hr Cooking Time
Serves 8-10 people for snacks
MEAT Approx. 900g-1kg pork neck
ROASTING MARINADE
100g hoisin
100g oyster sauce
80g chilli bean paste
50ml Chinese black vinegar
ZUCCHINI PICKLES
1 zucchini
1⁄2 brown onion
1 tsp mustard seeds
2 tsp sugar
1 tsp sea salt
2 tsp honey
150ml apple cider vinegar
STEAMED BAO DOUGH
20 pieces baking paper cut into rectangles 3cmx6cm 320g strong white flour 25ml
vegetable oil
70g caster sugar 20g instant yeast 200ml water
20g baking powder
GARNISH
Kewpie Mayonnaise Coriander
Thai basil Vietnamese mint
1hr 45mins Prep time
2hr Cooking Time
Serves 8-10 people for snacks
MEAT Approx. 900g-1kg pork neck
ROASTING MARINADE
100g hoisin
100g oyster sauce
80g chilli bean paste
50ml Chinese black vinegar
ZUCCHINI PICKLES
1 zucchini
1⁄2 brown onion
1 tsp mustard seeds
2 tsp sugar
1 tsp sea salt
2 tsp honey
150ml apple cider vinegar
STEAMED BAO DOUGH
20 pieces baking paper cut into rectangles 3cmx6cm 320g strong white flour 25ml
vegetable oil
70g caster sugar 20g instant yeast 200ml water
20g baking powder
GARNISH
Kewpie Mayonnaise Coriander
Thai basil Vietnamese mint
METHOD
Mix all the marinade ingredients and rub into the pork neck. Marinate overnight or for a minimum of 1 hour. Set the pork into a resting or cake rack that fits into a roasting dish. pre-heat the oven to 200°C
Reduce the oven to 170°C and roast in an oven covered for 1hour. Remove the foil and turn up the oven to 200°C. Cook for another 40 minutes. Remove from the oven to rest.
To make the bao, combine all the ingredients in a stand mixer except the baking powder. Use a dough hook to mix the dough for 10 minutes or until cohesive and sticky. Allow the dough to double in size.
Add the baking powder and mix well. Divide the dough into 20 balls. Flatten each ball of dough and roll into a small rectangle. Fold the dough over the piece of baking paper, and then fold the overhang of the paper under the base. The paper is shaped like an S and prevents the inside of the bao sticking.
Steam in a Chinese steamer for 6 minutes. Cool if not using immediately.
To make the pickles slice the zucchini and the brown onion evenly and put into a colander. Sprinkle with salt, sugar and mustard seeds and set aside for 15 minutes. Discard any liquid and add the honey and vinegar and stir well.
Wash the herbs and place onto a plate for sharing.
To serve, re-heat the bao in a steamer if cooled, slice the pork and serve with the pickles, bao, herbs and kewpie.
Mix all the marinade ingredients and rub into the pork neck. Marinate overnight or for a minimum of 1 hour. Set the pork into a resting or cake rack that fits into a roasting dish. pre-heat the oven to 200°C
Reduce the oven to 170°C and roast in an oven covered for 1hour. Remove the foil and turn up the oven to 200°C. Cook for another 40 minutes. Remove from the oven to rest.
To make the bao, combine all the ingredients in a stand mixer except the baking powder. Use a dough hook to mix the dough for 10 minutes or until cohesive and sticky. Allow the dough to double in size.
Add the baking powder and mix well. Divide the dough into 20 balls. Flatten each ball of dough and roll into a small rectangle. Fold the dough over the piece of baking paper, and then fold the overhang of the paper under the base. The paper is shaped like an S and prevents the inside of the bao sticking.
Steam in a Chinese steamer for 6 minutes. Cool if not using immediately.
To make the pickles slice the zucchini and the brown onion evenly and put into a colander. Sprinkle with salt, sugar and mustard seeds and set aside for 15 minutes. Discard any liquid and add the honey and vinegar and stir well.
Wash the herbs and place onto a plate for sharing.
To serve, re-heat the bao in a steamer if cooled, slice the pork and serve with the pickles, bao, herbs and kewpie.