It’s Chinese New Year’s Eve today and tomorrow millions will usher in the new year of the Sheep/Goat. Most Chinese have already cleaned their house (literally) where the cleaning helps to drive any bad luck away from the house and discarding anything old to make way for a new start.
The years we spent in Asia got us involved in some of the celebrations and to this day I still replenish our rice jar (for good luck) and clean house where we sort through clothing and other items to give to charity.
We also dabbled a bit in Feng Shui which needs to be adjusted every year. Food is top of the agenda when CNY rolls around. During the 16-day festival season, there are certain foods served for their symbolic meaning – usually luck and wealth are associated. The most common include fish (in Chinese sounds like surplus), dumplings (the more you eat the more $ you make), and spring rolls (prosperity because they look like gold bars). The preparation of the food, how it is served and eaten are all given careful consideration. I could live for a 100 years and still not quite grasp the Chinese traditions without unknowingly insult the host. My contribution for CNY are my pork belly buns. These are relatively easy to make and are mouth-wateringly delicious.
Serves 6 to 8 as a snack
for the buns –
3/4 cup flour
1/2 tablespoon baking powder
1/4 teaspoon sugar
pinch of salt
1/4 cup milk plus 2 tablespoons
sesame oil
for the pork belly –
slice pork belly or use thick bacon slices
honey, a good drizzle
soy sauce, a good splash
rice vinegar, a good splash
toppings –
hoisin sauce
1/2 cup or more of cilantro (coriander), chopped
red chili pepper, chopped (optional)
1/4 cup peanuts, finely chopped (optional)
Mix flour, baking powder, sugar and salt in a bowl. Add milk. Mix well then lightly knead until dough comes together and is pliable. Cut the dough into 8 pieces then cut those pieces in half. Hand roll into 16 balls, flatten down each one and use a rolling pin to roll out to roughly 3 to 4-inches in diameter. Cut square pieces of waxed paper (it doesn’t have to be perfect, I used the edge of the counter to tear the pieces) large enough for the dough. Take each piece of dough, lightly brush the top with sesame oil, fold in half and place on a piece of waxed paper. Repeat the process. Place in a steamer, cover, and cook for 12 minutes. Don’t crowd the dough. You may need to steam in two batches.
While the buns are steaming, grab a frying pan and place over medium-high heat.
Cook pork belly slices or sliced bacon. Once cooked, drain any fat then add honey, soy sauce, and rice vinegar. Stir to combine until it begins to caramelize. Remove from heat.
To assemble, open a steamed bun and use a teaspoon to smear hoisin sauce over the bun. Add a spoonful of pork belly followed by cilantro. Top with red pepper and chopped peanuts. Serve immediately.
The Culinary Chase’s Note: Choose pork belly that has equal, or close to it, portions of meat to fat. If you don’t have a steamer use a colander, place over a large pot of boiling water and cover. Make sure the water doesn’t touch the bottom of the colander. You can also use a wok. Fill bottom with water (about an inch) and place a wire rack in the wok followed by a plate. Place buns on plate, cover and steam Tinker around with the flavors of the pork belly increasing the caramelized flavor by adding more honey or soy sauce. Get everyone involved and have your family or friends make their own while gathered in the kitchen. Gong Xi Fa Cai!
- for the buns –
- ¾ cup flour
- ½ tablespoon baking powder
- ¼ teaspoon sugar
- pinch of salt
- ¼ cup milk plus 2 tablespoons
- sesame oil
- for the pork belly –
- slice pork belly or use thick bacon slices
- honey, a good drizzle
- soy sauce, a good splash
- rice vinegar, a good splash
- toppings –
- hoisin sauce
- ½ cup or more of cilantro (coriander), chopped
- red chili pepper, chopped (optional)
- ¼ cup peanuts, finely chopped (optional)
- Mix flour, baking powder, sugar and salt in a bowl. Add milk. Mix well then lightly knead until dough comes together and is pliable. Cut the dough into 8 pieces then cut those pieces in half. Hand roll into 16 balls, flatten down each one and use a rolling pin to roll out to roughly 3 to 4-inches in diameter. Cut square pieces of waxed paper (it doesn’t have to be perfect, I used the edge of the counter to tear the pieces) large enough for the dough. Take each piece of dough, lightly brush the top with sesame oil, fold in half and place on a piece of waxed paper. Repeat the process. Place in a steamer, cover, and cook for 12 minutes. Don’t crowd the dough. You may need to steam in two batches.
- While the buns are steaming, grab a frying pan and place over medium-high heat. Cook pork belly slices or sliced bacon. Once cooked, drain any fat then add honey, soy sauce, and rice vinegar. Stir to combine until it begins to caramelize. Remove from heat.
- To assemble, open a steamed bun and use a teaspoon to smear hoisin sauce over the bun. Add a spoonful of pork belly followed by cilantro. Top with red pepper and peanuts. Serve immediately.
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