Hom Bow is Barbecued Pork mixed with spices and onions and wrapped in a bread roll. Even though it is simple, it is delicious! The pork is cooked right. The BBQ is sweet and savory.
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,
- 1¼ cups milk
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- 3½ cups all-purpose flour.
- 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
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.
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.
Place buns in greased 13-inch Chef Pan or Griddle. Bake in 375°F oven for 25 minutes, or until golden brown.