I am still holding onto each moment of Scott Hallsworth’s dinner at Savour Jamaica Supper Club dinner, which happened almost two weeks ago, because it was that delicious. It is difficult to choose the best course when each course tasted so good but his Barbecue Pork Belly Buns with Spicy Peanut Soy hit so many right notes. It had all the textural components – the fluffly buns, crunchy crackling and peanuts with tender meat, it had fresh flavours, spice, sweet and salty in each bite. Luckily for me my “handy assistant” in the kitchen is really ambitious with the talent to back it up; although I must admit when he told me he was going to create his version of Scott’s pork buns I had little faith that he would cook something that even resembled the dish we enjoyed only a week earlier. But when he completed this recipe I was more than happy to reap the rewards of his labour, from buns to sauce to pork his dish also hit all the right notes. This recipe is not for the faint-hearted or someone who is just starting out in the kitchen, but if you want to push yourself to create something spectacular get out the flour and get busy!
Combine all of your marinade ingredients in a large mixing bowl and add the pork pieces ensuring they are all well coated then add to a ziplock bag, removing as much air as possible and leave to marinate in the fridge overnight.
Live, Love, Eat
- 600 g pork chops or pork belly, cut into 3/4" chunks
- 3 tablespoon soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 spring onion (scallion), finely chopped
- 1 teaspoon toasted sesame seed oil
- ¼ teaspoon each of salt and black pepper
- 1 tablespoon Sriracha
- 3 ½ cups Plain white flour
- ¼ teaspoon dried yeast
- 1 cup warm water
- 2 tablespoons powdered milk
- 3 tablespoons Caster sugar
- 1 teaspoon baking powder
- Vegetable oil fo greasing
- 2 jalapeno peppers, finely sliced
- 2 spring onions, finely sliced
- 1 tablespoon rice wine vinegar (or white vinegar)
- salt and black pepper
- 4 tablespoons soy sauce
- 2 tablespoons peanut butter
- 2 teaspoons toasted sesame seed oil
- salt and pepper
- 1 1/2 tbsp honey
- 1 tsp Sriracha
- 2 tsp rice wine vinegar
- 1 tsp minced garlic
- Combine all of your marinade ingredients in a large mixing bowl and add the pork pieces ensuring they are all well coated then add to a ziplock bag, removing as much air as possible and leave to marinate in the fridge overnight.
- Preheat oven to 300 F.
- After the pork has marinated, remove from the bowl and place in tinfoil, pouring a third of the marinade over the top before wrapping tightly into a parcel so that no liquid can escape, place in a baking tray and roast for 2 hours. Keep the remaining marinade in the fridge until later.
- Add ¼ cup of warm water to the yeast, mix well and stand to one side for 5-10 minutes until it foams.
- To make the buns, mix the flour and sugar in a large bowl and make a little well in the middle. Add your yeast mixture and stir in with a wooden spoon. Then add the powdered milk and then little by little, the remaining ¾ cup of warm water until it is all incorporated and is one large lump – add a little more water if necessary. On a floured board, knead the dough for 5-6 minutes until your dough forms an elastic ball. Pour a little vegetable oil into a large bowl, coat the ball then cover in clingfilm and leave in a warm place for two hours or until the dough has doubled.
- Once the dough has doubled in size, remove from the bowl and flatten into a large disc. Take your baking powder and sprinkle over the top before kneading again for 5 minutes until it is all incorporated. Return to bowl and leave for 30 minutes to rise again.
- Finally take your dough and cut into 12 even pieces. Take each piece and roll into a ball and, under clingfilm, roll into into a palm-sized oval using a rolling pin, fold over in half and add to a bamboo steamer lined with a well-oiled piece of greaseproof paper. Make sure that your buns don’t touch each other.
- Once you’ve filled your steamer, steam over boiling water for 15 minutes. While your buns are steaming, take a large pan and add the retained marinade bringing to the boil then add your roast pork and simmer for 4-5 minutes until the marinade creates a sticky coating on your pork.
- Take your garnish ingredients and combine in a small bowl. Similarly, take your hoisin sauce ingredients and whisk together adjusting the flavours to suit your taste.
- When your buns are puffed up and cloud-like, remove from the steamer, carefully unfold, smear with hoisin sauce then add roast pork and top with your garnish before serving.
- These do not reheat very well at all, so eat up!