Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street food called gua bao (braised pork buns).
Slideshow:Fast and Delicious Chinese Recipes
1/2 pound thick-cut smoky bacon, cut into 2-inch pieces
Sixteen 1/8-inch-thick coins peeled fresh ginger
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
One 16.3-ounce tube buttermilk biscuit dough (8 biscuits), such as Pillsbury Grands
Hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving
How to Make It
In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly browned, about 5 minutes. Spoon off all of the fat in the skillet. Add the chicken broth, mirin, vinegar, sugar and soy sauce to the skillet and simmer over very low heat, turning the bacon occasionally, until it is tender and the liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.
Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in the corners of the pan. Line a 9-by-13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange the biscuits in the baking pan and set it on top of the ramekins in the roasting pan, over the water. Cover the roasting pan very tightly with foil and bring to a boil over high heat. Steam the biscuits until fluffy and cooked through, about 8 minutes.
Carefully split each biscuit with your fingers and arrange them on a platter; spread the bottoms with hoisin sauce and Sriracha and top with the glazed bacon. Drizzle each bun with some of the glaze and garnish with sliced scallions, radishes and pickles. Close the buns and serve right away.
Medium-bodied, berry-rich California Pinot Noir.
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Review Body: Sounds great. I make my own bacon, Canadian bacon, which will go well with the recipe. Instead of store bought bread I make my own Steamed Buns. So supper this is on the menu. I learned how to steam buns when I was with the Chinese on Taiwan and making you own is 1000 times better than the store bought toxic buns.
Date Published: 2017-07-30
Author Name: Robert Morrow
Review Body: We just finished supper with the recipe, except for using my bacon and steamed bread rolls. taste great will make again. Bacon is easy to make and the same goes for steamed bread rolls where I control the ingredients for better health.
Date Published: 2017-07-30
Author Name: Barry Wallis
Review Body: What temperature do you set the oven to?