I am made from the “be a little organised in order to save time” cloth and when I made these meals for dinner a few weeks back my Mr almost did back flips which is seriously saying something cos he’s super hard to impress.
I love the idea of using the slow cooker but hadn’t mastered any super awesome recipes in mine so wanted to try a sticky pork. I shoved the frozen fillet of pork in the slow cooker – probably not very chef-y at all but it worked.
Slow cooked sticky pork – amended from this Donna Hay recipe
1.7g pork neck
50g piece ginger, sliced
4 cloves garlic
half a teaspoon chilli powder
1 tablespoon paprika (I wanted to make sure Bebito would eat it so I often substitute paprika for chilli)
4 star anise
½ cup (90g) brown sugar
1 cup (250ml) Shaoxing (Chinese cooking wine)
½ cup oyster sauce
1 teaspoon Chinese five-spice
Put all the ingredients in the slow cooker. Put it on the low setting for 3 hours, turn the fillet over, cook for a further 2 hours and then turn up to the higher setting, checking it every half an hour until the liquid has well and truly reduced and is super sticky.
Serve with some steamed rice and stir fried Asian greens.
We had about half the pork fillet left and I used it the next day to make pork buns with Bebito. I’ve never made them before and wasn’t sure how they’d turn out. They were in a word AMAZEBALLS! As you can see from above, Bebito helped make them and it was very good fun. I actually made the pastry well in advance and left in the fridge for quite a few hours.
We had it with pot stickers that I’ve blogged before though I substituted the pork for prawns on this occasion.
Pork buns (Char siu bao)
1 and a half teaspoons instant dry yeast
3/4 cup lukewarm water
2 tablespoons canola oil
2 teaspoons baking powder
1/4 cup caster sugar
1 teaspoon salt
scant 3 cups plain flour
2 tablespoons low-salt soy sauce
2 tablespoons oyster sauce
2 tablespoons Sho hsing rice wine
2 teaspoons cornflour
1 teaspoon sesame oil
250grams bbq pork (I used the leftovers from our sticky pork as I said), chopped
Place yeast in a small bowl, add water and set aside for one minute. Whisk in the oil to blend and set aside.
Sift flour and baking powder in a bowl. Add 2 tablespoons of the caster sugar and the salt. Gradually add yeast mixture to the flour to form a soft dough. Turn on to a floured surface and knead until smooth which takes around 5 minutes. Wrap with cling wrap (I put mine in a bowl with a lid over the top though not closed cos I like to try to use as little cling wrap as possible) and leave for about half an hour to an hour until it doubles in size.
Whisk and combine soy sauce, oyster sauce, rice wine, remaining sugar and cornflour to a saucepan.
Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and sauce and stir constantly for 2 minutes or until mixture comes to the boil.
Divide dough into 10 portions. Cover it with a damp tea towel to prevent it drying out. Roll one portion into a 12cm round.
Place about a tablespoon of pork mixture in the centre of each round and draw up the edges like you’re pulling together an old fashioned purse and pinch the tops together.
Fill a wok or saucepan about one third full with water and bring to the boil over high heat. Line a bamboo steamer (or a standard stainless steal one if you don’t have a bamboo one) with some baking paper and place over pan with water, making sure it doesn’t touch the water.
Place half the buns in to the steamer and cover with the lid, cooking for around 15 minutes, or until a skewer inserted into the centre of the bun comes out clean. Keep these buns warm and repeat with other buns.
I promise, if you do these you will not be disappointed. I’m going to try to find a gluten free version too.