Smoky Bao Cakes with Intensely Braised Pork
Moist and flavorful bao cakes filled with intensely smoky braised pork and served with a side of spicy pickled vegetables.
Ingredients
- ●1 package Bao
- ●1 pound Pork shouldercut into large cubes
- ●1 cup Masarepacornmeal-based arepa flour
- ●1/4 cup Vegetable oil
- ●2 inches Gingergrated
- ●3 cloves Garlicminced
- ●2 tablespoons Soy sauce
- ●1 tablespoon Rice vinegar
- ●1 tablespoon Brown sugar
- ●1/4 teaspoon Red pepper flakes
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
1. In a large pan, heat 2 tablespoons of vegetable oil over medium heat.
- 2
2. Add the pork shoulder and cook until browned on all sides, about 5 minutes.
- 3
3. Add the ginger, garlic, soy sauce, rice vinegar, brown sugar, red pepper flakes, salt, and black pepper to the pan and stir to combine.
- 4
4. Bring the mixture to a simmer and cook, covered, until the pork is tender and the sauce has thickened, about 1 1/2 hours.
- 5
5. Meanwhile, combine the bao and masarepa in a large bowl and mix until well combined.
- 6
6. Gradually add 1 cup of warm water to the bowl and mix until a dough forms.
- 7
7. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- 8
8. Divide the dough into 4-6 equal pieces and shape each piece into a ball.
- 9
9. Flatten each ball into a disk and place a tablespoon of the braised pork in the center of each disk.
- 10
10. Fold the dough over the pork and press the edges together to seal the bao cake.
- 11
11. Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil.
- 12
12. Add the bao cakes to the skillet and cook until golden brown on both sides, about 2-3 minutes per side.