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Pineapple Bun Sliders with Pork Filling
Recipe by Mimi Wong
Try this delicious Pineapple Bun Sliders with Pork Filling
- Steps
- Ingredients
Ingredients
Pineapple Bun Dough
Pineapple Bun Topping
Pork Filling
Yam Bean Pickle
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Steps
- Preheat oven to 40 °C. Line a baking tray
- For the Pineapple Bun Dough, in a small saucepan, warm the milk and water until warm to touch – do not allow to boil or bubble. Pour into a separate bowl then add sugar and yeast. Set aside.
- In a stand mixer fixed with a dough hook, combine flour, salt, half of whisked egg (reserve remaining egg for egg wash) and yeast mixture. Gradually increase the speed until a uniform dough is formed, approximately 5 minutes. Add the softened butter at four separate intervals until thoroughly combined. The dough is ready when smooth and elastic. Remove and place in a greased bowl. Cover with a kitchen towel and place in the oven for 20 minutes or until doubled in size.
- Meanwhile, prepare the Pineapple Bun Topping, by combining egg yolk and sugar in a bowl. Mix until a paste is formed then add flour, butter, baking powder and salt. Using your fingertips, compress the butter into the dry ingredients until a unform mixture is formed with no lumps of butter.
- Spread the mixture in a log onto a 30 cm long strip of plastic wrap then roll both ends to form a log. Place into freezer to harden for approximately 10 minutes.
- Once the bun dough has proofed, remove from the oven and increase oven temperature to 200°C. Knock the dough down to remove the air. Divide the mixture into four even portions to form buns. Using the resistance against your working surface, mould each portion into balls, then place on the lined baking tray and cover. Allow to prove a second time for at least 10 minutes, until risen.
- Remove the biscuit log from its plastic wrapping. Use a knife to cut four disks, each about 5mm in thickness. Score with a crosshatch pattern and place one on top of each portion of proved dough. Use the reserved egg wash to brush the top of each bun then bake in the oven on the top rack for 20 minutes. Remove and set aside to cool.
- Meanwhile, to prepare the Pork Filling, remove the skin from the pork belly slab. Thinly slice the pork flesh into slices, approximately 5mm wide. Place pork in a large cold pan, on a medium heat to render the pork fat.
- Meanwhile, create your sauce mixture. In a small pan, toast the mandarin peel, cinnamon, star anise and cloves. Once fragrant, grind to a powder using a spice grinder. Combine 1 teaspoon of the spice mix with red fermented bean curd, it’s preservation liquid, ginger, soy sauce, white vinegar, sugar and white pepper.
- Once the pork slices have rendered a large amount of fat - the pan should be flooded in bubbling fat - pour out the lard, reserving 1 tablespoon behind. Pour the sauce mixture into the pan and return to a low heat. Allow to simmer and reduce for 15-20 minutes until sauce is thickened and sticky, taking care it does not burn. Remove from heat and set aside.
- For the Yam Bean Pickle, peel and julienne the yam bean. Finely slice the green tops of the scallions then toss together in a bowl to combine. To make the pickling liquid, combine vinegar, sugar, salt and water into a small saucepan then set over medium heat until the sugar is dissolved. Pour over the sliced vegetables, then aside for 15 minutes.
- To assemble, halve the pineapple buns horizontally. In a heated pan, add oil then toast the inside of each bun for roughly sixty seconds. Place each bun open on your serving plate.
- Top each slider with 3-4 slices of pork belly and a generous tablespoon of the sauce. Top with a tablespoon of the pickle and a slice of cold butter to serve.
