In Putien Restaurants, Singapore,
this dish is known as
Shredded Pork with Sesame Buns.
The buns are soft & fluffy
while the pork is tender and tasty,
a very good combination.
If you like the buns to be fried,
heat up enough oil over medium heat,
drop the buns in to fry until golden.
Sometimes, mantou is used in place of these half moon buns.
The methods are straight forward
and the ingredients are simple.
To make the Buns:
175g pau flour
1/2 tsp double action baking powder
1/2 tsp instant yeast
1. all ingredients into the bread machine, knead for 15min until smooth
and leave to proof for 15min after that.
2. divide dough into 13 portions of 25g each & form into balls
3. roll ball flat into oblong, oil 1/2 the surface of the oblong with corn oil
& fold into 1/2 before placing onto an oiled steaming pan.
4. leave bun in the steamer to proof for 20min
5. steam bun from cold water for 15min
6. when done, leave bun in steamer for another 2-3min before opening the cover
to allow the buns to slowly cool down.
150g thinly sliced pork belly, cut into strips
1 large or 2 medium size onion, shredded
2 Tbsp oil for cooking
combine in a small bowl
1 tsp dark soya sauce
1 tsp light soya sauce
1/2 tsp sesame oil
1/2 tsp chinese cooking wine
1 tsp oyster sauce
1/2 tsp sugar
2-3 Tbsp water
salt & pepper to taste
Thickener: 1 tsp corn starch + 2 tsp water
1. heat up oil in a wok & fry onions until soft
2. push the onions to the sides of pan & add shredded pork belly in the centre
3. turn the pork belly over when almost dry and cook for another minute
4. turn in the onions and fry together, add the bowl of seasoning
5. when done, add thickener
6. serve hot with steamed buns