Macau Pork Chop Bun (猪扒包)
Macau Pork chop bun, plus how to make piggie buns!
0:00 - Is Pork Chop Bun just a Bifana?
1:09 - The (subtle) difference between European and Asian breads
1:50 - Making the Piggie Buns
5:16 - Making the Pork Chop
8:11 - Anything else to toss on a Piggie Bun?
PIGGIE BUNS
* Bread flour (高筋面粉), 210g
* Water, 143g (68%)
* Sugar, 2g (1%)
* Salt, 4g (2%)
* Yeast, 2g (1%)
* Lard -or- ghee, 4g (2%)
Mix the flour and the water into a rough shaggy dough. Cover, and set aside to autolyse for 40 minutes.
Pull the dough into a rough 'log' shape. On one side of the log, add the salt and the sugar. On the other side of the log, add the yeast. Fold each side in, and then incorporate/knead by smearing against the work surface and then rolling it all up. After about five minutes, add the lard. Continue for another 2-3 minutes until the lard is incorporated and the work surface is no longer obviously 'oily'.
Slap the dough 300 times: get up to about shoulder height, slap against the work surface, fold the edge over, twist 90 degrees, repeat. You could also use a stand mixer on speed 4-5 here. Once at the stage shown at 3:07, fold into a ball. Cover, ferment for one hour.
Half way through fermenting, fold the dough three to four times.
Dust the dough, dust the work surface. Weigh the dough, split into three even pieces. Fold each into a ball: fold the edge in and over, pinch closed the craggily side, ‘seal’ by continuously twisting against the work surface. Move onto a tray, let it sit 15 minutes to relax the gluten.
Dust the dough, dust the work surface. Shape each by:
(1) slapping the ball in order to ‘lengthen’ it a touch
(2) press it flat
(3) from the edge in the ‘long’ direction, fold it in about a third of the way and press… then fold again and press
(4) cup your hands, then roll it a touch – seam side down - to get a rough ‘cigar’ shape
(5) pinch closed the seam
Cover them all, let them proof for 45 minutes.
Pre-heat the oven to 220C, placing a tray of water on the bottom rack to help develop steam.
Once the buns are done proofing, score each lengthwise with a razor blade. Bake for 14 minutes – but with five minutes remaining, remove the tray of water.
Cool the buns down on a cooling rack.
MACAU PORK CHOP BUNS
For the pork chops, either bone out or bone in are great. We purchased rib chops and sliced them in half to get one bone in and one bone out piece each.
* Pork chops, 3, about ~150g (bone out) to ~250g (bone in) each
* Piggie buns from above
* Butter
For the pork chop marinade:
* Spices: white pepper (白胡椒), 2 tsp; coriander seed (芫荽), 1 tsp; cumin (孜然), ½ tsp;
* Salt, 2 tsp
* Baking soda (苏打粉), ¾ tsp;
* Slab sugar (红糖) -or- dark brown sugar, 35g/~2.5 tbsp
* Chicken bouillon powder (鸡粉), ½ tbsp
* Aromatics: onion, ~1/4 sliced; garlic, 8 cloves, smashed; dried bay leaf (香叶), 3g, crumpled up
* White wine -or- Shaoxing wine (料酒/绍酒) -or- mix of equal parts brandy and water, ¾ cup
If using whole spices: toast the spices until fragrant (~3 minutes, medium low flame), pound in a mortar together with the salt and the baking soda. Add the sugar and the chicken powder, pound/mix together until uniform.
If you’re using powdered spices, simply mix everything together.
Pound the pork chop to about ~0.5cm to ~0.7cm thickness, either using a mallet or a Chinese chef’s knife (if using the chef’s knife… pound with the back of the knife, rotate 90 degrees, pound again and slab thin. Repeat on the other side). Transfer to a marinading bowl.
Massage the dry ingredients in with the pork chop, then add the aromatics and massage those in. Add the wine – it should submerge the pork chops. Marinate in the fridge for at least eight hours.
Remove the chops, remove any obvious solids. Stretch them out a touch, transfer to a plate.
Deep fry the pork chops at 140C for about ~2 minutes, or until done. You could also shallow fry or pan fry instead. Because of that boozy alkaline marinade, I like the texture best if you take the chops out at an internal temp of ~75C-80C. Place onto some paper towels.
Butter the buns, and toast them. Optionally toss on an additional small slab of butter, add the fried pork chop.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 - Is Pork Chop Bun just a Bifana?
1:09 - The (subtle) difference between European and Asian breads
1:50 - Making the Piggie Buns
5:16 - Making the Pork Chop
8:11 - Anything else to toss on a Piggie Bun?
PIGGIE BUNS
* Bread flour (高筋面粉), 210g
* Water, 143g (68%)
* Sugar, 2g (1%)
* Salt, 4g (2%)
* Yeast, 2g (1%)
* Lard -or- ghee, 4g (2%)
Mix the flour and the water into a rough shaggy dough. Cover, and set aside to autolyse for 40 minutes.
Pull the dough into a rough 'log' shape. On one side of the log, add the salt and the sugar. On the other side of the log, add the yeast. Fold each side in, and then incorporate/knead by smearing against the work surface and then rolling it all up. After about five minutes, add the lard. Continue for another 2-3 minutes until the lard is incorporated and the work surface is no longer obviously 'oily'.
Slap the dough 300 times: get up to about shoulder height, slap against the work surface, fold the edge over, twist 90 degrees, repeat. You could also use a stand mixer on speed 4-5 here. Once at the stage shown at 3:07, fold into a ball. Cover, ferment for one hour.
Half way through fermenting, fold the dough three to four times.
Dust the dough, dust the work surface. Weigh the dough, split into three even pieces. Fold each into a ball: fold the edge in and over, pinch closed the craggily side, ‘seal’ by continuously twisting against the work surface. Move onto a tray, let it sit 15 minutes to relax the gluten.
Dust the dough, dust the work surface. Shape each by:
(1) slapping the ball in order to ‘lengthen’ it a touch
(2) press it flat
(3) from the edge in the ‘long’ direction, fold it in about a third of the way and press… then fold again and press
(4) cup your hands, then roll it a touch – seam side down - to get a rough ‘cigar’ shape
(5) pinch closed the seam
Cover them all, let them proof for 45 minutes.
Pre-heat the oven to 220C, placing a tray of water on the bottom rack to help develop steam.
Once the buns are done proofing, score each lengthwise with a razor blade. Bake for 14 minutes – but with five minutes remaining, remove the tray of water.
Cool the buns down on a cooling rack.
MACAU PORK CHOP BUNS
For the pork chops, either bone out or bone in are great. We purchased rib chops and sliced them in half to get one bone in and one bone out piece each.
* Pork chops, 3, about ~150g (bone out) to ~250g (bone in) each
* Piggie buns from above
* Butter
For the pork chop marinade:
* Spices: white pepper (白胡椒), 2 tsp; coriander seed (芫荽), 1 tsp; cumin (孜然), ½ tsp;
* Salt, 2 tsp
* Baking soda (苏打粉), ¾ tsp;
* Slab sugar (红糖) -or- dark brown sugar, 35g/~2.5 tbsp
* Chicken bouillon powder (鸡粉), ½ tbsp
* Aromatics: onion, ~1/4 sliced; garlic, 8 cloves, smashed; dried bay leaf (香叶), 3g, crumpled up
* White wine -or- Shaoxing wine (料酒/绍酒) -or- mix of equal parts brandy and water, ¾ cup
If using whole spices: toast the spices until fragrant (~3 minutes, medium low flame), pound in a mortar together with the salt and the baking soda. Add the sugar and the chicken powder, pound/mix together until uniform.
If you’re using powdered spices, simply mix everything together.
Pound the pork chop to about ~0.5cm to ~0.7cm thickness, either using a mallet or a Chinese chef’s knife (if using the chef’s knife… pound with the back of the knife, rotate 90 degrees, pound again and slab thin. Repeat on the other side). Transfer to a marinading bowl.
Massage the dry ingredients in with the pork chop, then add the aromatics and massage those in. Add the wine – it should submerge the pork chops. Marinate in the fridge for at least eight hours.
Remove the chops, remove any obvious solids. Stretch them out a touch, transfer to a plate.
Deep fry the pork chops at 140C for about ~2 minutes, or until done. You could also shallow fry or pan fry instead. Because of that boozy alkaline marinade, I like the texture best if you take the chops out at an internal temp of ~75C-80C. Place onto some paper towels.
Butter the buns, and toast them. Optionally toss on an additional small slab of butter, add the fried pork chop.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
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