Quaint!

I'm going to experiment this week...

Roast Pork:

1-1/2 pound pork shoulder or butt
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey

Cut pork into pieces about 2 x 5-inch. Place pieces in baking dish. Combine remaining ingredients except for honey in bowl and mix together well. Pour marinade on top of pork. Let marinate overnight. Then drain pork, reserving marinade. Add honey to marinade and stir well.

Preheat oven to 350 degrees F. Fill a shallow roasting pan with water and place on oven bottom. Place pork on a roasting rack above water pan and roast for 30 minutes. Baste pork with honey marinade then return to oven and roast for 15 more minutes. Pork should be golden brown. Remove from oven and let cool.

When cool enough to handle, cut pork pieces into 1/4-inch slices. Serve meat at room temperature, or use for Steamed Buns

Pork Filling for Steamed Buns

1 pound roast pork strips (see Roast Pork recipe)
1 tablespoon oil
1 teaspoon sugar
2 tablespoons soy sauce
2 tablespoons cornstarch dissolved in 3 tablespoons water

1.       Finely chop roast pork and set aside.

2.       Place a wok over high heat. Add 1 tablespoon of oil and stir-fry the roast pork for 1 minute.

3.       Add the sugar and soy sauce and stir well.

4.       Give the cornstarch mixture a stir and add the meat, stirring well.

5.       Transfer meat to a bowl to cool before using in steamed buns.

Steamed Bread Dough (for Steamed Buns)

1 package yeast
1/4 cup warm water
1 tablespoon sugar
1 cup whole milk, heated to lukewarm
3-1/2 to 4 cups all purpose flour

1.       Sprinkle yeast over the water in a small bowl. Sprinkle on the sugar. Let sit for 5 minutes, then stir well.

2.       Place the bowl in a warm place, such as a turned-off oven or microwave, until liquid has doubled in volume.

3.       Meanwhile, pour the warm milk in a large bowl. Stir in the yeast mixture and gradually add flour. When dough is stiff, turn out onto a floured board and knead until smooth, using flour additional as necessary.

4.       Place dough in a greased bowl, covering with a damp cloth, and place in a warm, draft-free area for 1-1/2 hours. Punch down dough, cover it and allow the dough to rest for 1 hour.

5.       Turn out dough onto floured board.

6.       Divide dough in half, knead slightly, then form each half into a log about 2 inches thick.

7.       Cut logs into 1-inch pieces. Form each piece into a circle, rolling into a disc approximately 4 inches in diameter.

8.       Place about 2 tablespoons of filling in center, then gather up sides of disc and twist to seal. Place buns in bamboo steamer trays and let rise for about 45 minutes.

9.       Meanwhile, heat water to a boiling in a wok to a level just below the bamboo steamer. Steam buns for 10 minutes then remove from heat.