It feels good to be back interwebz! Sorry for my lack of posts this past little while, I’ve had a crazy month of moving and setting up the new place, as well as volunteering at Jazzfest, starting my grad studies with a summer class and all other kinds of groovy stuff. Today’s post is a delicious one: Veggie “Bbq pork” buns. They are super easy to make and so amazing to eat. I made these for a ” breakfast of champions” today to defer the stress to come of building ikea furniture.
Sorry also about the lack of pics. I didn’t have the forethought to take pics until after I realized how badly I wanted to post this, what noob blogger mistake. That’s what you get when you take such an extended break I suppose. O.k enough ranting, here is the recipe!
“Bbq pork” filling
1 lb veggie ham (from the Chinese grocery store). You could use any seitan product, or I think tempeh would be amazing! – cut into approx 2″x 2″ pieces
2 tbsp coconut oil
1 tbsp each minced ginger and garlic
2 cups veggie stock
3 whole star anise
1 cinnamon stick
2 whole dry red chilis
1 tsp whole Sichuan peppercorns
3 tbsp dark soy sauce
1 tbsp shaoxing wine (this is Chinese cooking wine. you can substitute sake or dry sherry)
3 tbsp coconut sugar (or brown sugar)
1 cup vegetarian hoisin sauce
Quick pickled daikon radish (you can use any radish, or substitute carrot or cucumbers)
1 small daikon, sliced finely into rounds using a mandoline
1 cup white vinegar
1 tbsp coconut sugar
1 tbsp salt
Toppings:
vegetarian hoisin sauce
sriracha
pea shoots or cilantro sprigs
crushed peanuts
pickled radish
Taiwanese Buns ( I bought these fresh from a local Chinese bakery. They may be also found in the frozen section of Asian grocery stores).
Directions:
1) In a large pot heat to md heat and add the coconut oil. Add the ginger and garlic moving around for 30 seconds (or until fragrant) careful not to burn it. then add the veggie ham (or tempeh/ seitan) and coat in the oil mixture.
2) Add the stock, spices and sugar (everything but hoisin sauce)
3) Allow to come to a boil and then turn down to a simmer to braise for about 1 1/2-2 hours or until the flavours have fully infused and the liquid has reduced at least in half.
4)While you are waiting make the picked daikon radish: In a small bowl mix the vinegar, sugar and salt together until the sugar and salt are dissolved. Then add the sliced radish. Let sit for min 1/2 hr on the counter.
5) Preheat oven to 400 degrees f and line a baking sheet with parchment paper
6)Drain all the liquid from the braised veggie ham and toss in a lg bowl with the hoisin sauce, Make sure each piece is nicely, lightly coated. (Add more hoisin if you need too)
7) Arrange in a single layer on the baking sheet and bake for 1/2 an hour or until the sauce has caramelized on the veggie ham
8) Warm up Taiwanese buns in a steamer for a few minutes. I threw them in the hot oven for 5 min on a baking sheet and threw a few ice cubes in the oven to create steam.
9) Build your bun! Open the bun and add a few pieces of veggie ham, a few squeezes of hoisin sauce, sriracha, some pickled radishes , crushed peanuts and a few sprigs of pea shoots or cilantro.
10) relish in this most delicious of creations!
