Hom Bow Sweet and Savory BBQ Pork Rolls are more than just a delightful dish; they are a celebration of culinary tradition and craftsmanship that has been passed down through generations. Originating from the vibrant streets of Asia, these rolls encapsulate the essence of home cooking, where every ingredient is carefully selected and every technique is honed to perfection. Health Craft is proud to honor this rich heritage, ensuring that each roll is made with the utmost care and quality, reflecting our commitment to traditional methods while embracing modern culinary practices.
At Health Craft, we believe in promoting healthier cooking methods, and our BBQ Pork Rolls are no exception. Using lean cuts of pork and a blend of wholesome ingredients, we've crafted a recipe that not only delights the palate but also aligns with our mission to encourage healthier eating habits. Each bite of the Hom Bow is a delicious reminder that you can enjoy flavorful dishes without compromising on health.
We invite you to explore the origins and significance of the Hom Bow Sweet and Savory BBQ Pork Rolls. As you prepare this dish, we encourage you to connect with its history and share your own experiences with your family and friends. We would love to hear how youve made this recipe your own or any little twists youve added to enhance its flavor.
To ensure your BBQ Pork Rolls are as memorable as they are delicious, here are a few tips for elevating both flavor and presentation: consider adding fresh herbs like cilantro for a burst of freshness, or serve them with a side of homemade dipping sauce to complement the sweetness of the pork. Remember, cooking is not just about the food; its about the experience, and at Health Craft, we are dedicated to making that experience as enjoyable as possible for our customers. Let's celebrate this wonderful dish together!
PREPARATION: 1 hour – Makes 10 buns
EQUIPMENT: 2-quart saucepan, 5-quart stainless steel mixing bowl, 2-quart stainless steel mixing bowl, 11-inch sauté skillet,
INGREDIENTS:
- 1¼ cups milk
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- 3½ cups all-purpose flour.
FILLING
- 2 tablespoons onion, chopped with Kitchen Machine#2 blade.
- 1 clove garlic, minced.
- 1 tablespoon peanut oil
- ½ pound lean ground pork
- 1/3 cup filtered or purified water (do not use chlorinated tap water)
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons sugar
- ½ teaspoon fresh grated ginger, #1 blade
DIRECTIONS:
In the 2-quart saucepan heat milk until warm over extremely low heat. Using the Ultra-Temp temperature gauge or another gauge check the temperature and stir the yeast when the temperature reaches about 120ᵒF and mix well. NOTE: dry yeast begins to activate at 110ᵒF to 130ᵒF. Temperature exceeding could kill the yeast.
Stir in the sugar, oil, and salt, mix well. Add ½ the flour and blend together thoroughly. Stir in enough remaining flour to make soft dough that can be kneaded. Knead lightly on floured board. Return to lightly greased Mixing Bowl, turning ounce to grease surface. Cover and let rise in a warm place until doubles in size for about 45-60 minutes.
In a 2-quart mixing bowl, combine soy sauce, cornstarch, add the sugar and ginger, mix well, and set aside.
In the 2-quart Saucepan, over medium heat, sauté onion and garlic in peanut oil until tender (do not brown). Add the ground pork, sauté until browned. Add water/soy sauce mixture, stir until thickened, and remove from heat. Cover and cool in refrigerator until ready to use.
When the rising period has finished, punch the dough down, turn onto lightly floured surface and shape into 10 balls. Cover and let rest for 5 minutes.
On a lightly floured surface, flatten each ball of dough to about a 3½-inch circle. Place a rounded spoonful of pork mixture in the center of each circle of dough. Bring edges of dough up around filling, stretching a little until edges meet, and pinch to seal.
TO STEAM
Place 1 cup water in 11-inch Sauté Skillet place a greased Steamer Rack placed in the Skillet bring water to a simmer over medium heat 250ᵒF and place the buns on the rack, cover with 4.5-quart Dutch oven cover and steam over medium heat about 15 minutes.
TO BAKE
Place buns in greased 13-inch Chef Pan or Griddle. Bake in 375°F oven for 25 minutes, or until golden brown.