Chinese BBQ Pork 'Tacos'
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Chinese BBQ Pork 'Tacos'

TheHungryNewf

Ingredients

  1. 1 cup all-purpose flour unbleached
  2. 1/2 cup cake flour
  3. 1 1/2 teaspoons active dry yeast
  4. 1 1/2 teaspoons sugar
  5. 1/8 teaspoon sea salt fine
  6. 1/2 cup water warm , around degrees F 105
  7. 1 teaspoon vegetable oil , plus more for brushing dough
  8. 1 pound roasted chicken sliced
  9. to taste hoisin sauce
  10. to taste Sriracha sauce
  11. 1 cucumber medium , thinly sliced crosswise
  12. 5 - 6 scallions , julienned or thinly sliced on a long diagonal
  13. 1 mango barely ripe , shredded
  14. 1 Cucumber English (or Kirby) , shredded
  15. 1 serrano pepper , thinly sliced
  16. 1 cup Napa cabbage , thinly sliced
  17. 1/2 cup cilantro leaves
  18. 1/4 cup mint leaves
  19. 3 tablespoons olive oil
  20. 1 lime Juice of
  21. pinches salt
  22. 3 green onions , thinly sliced
  23. 2 pork shoulders , bone in
  24. to taste Soy
  25. to taste Honey
  26. to taste Garlic powder
  27. to taste Ginger powder

Method

120 mins
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    In a large bowl, whisk together the flour, cake flour, yeast, sugar, and salt; add the water and oil. Using your hands, mix and then knead in the bowl until dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary).

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    Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean dishtowel and let rise at a draft-free warm room temperature, until doubled in size, 45 minutes to 1 hour.

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    Meanwhile, cut out a dozen 3-inch squares of parchment paper. Punch down the dough and form it into a 3/4-inch-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place balls on a baking sheet, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.

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    Pat each ball into a long oval, about 1/8 inch thick. Brush each oval with oil, then fold in half crosswise, place on a parchment square, and brush with oil. Place on a baking sheet and repeat with the remaining dough pieces. Loosely cover the buns with plastic wrap and let rise at a warm room temperature until nearly doubled in size, about 30 minutes.

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    Bring a few inches of water to a simmer in a pot so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches if necessary, about 1/2 inch apart, on the insert and steam over medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.

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    Make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside.

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    For the pork, Marinate the steaks in soy, honey, garlic powder, onion powder, and ginger powder. Grill on high heat for 5 minutes per side on the BBQ. Rest for 20 minutes then slice thinly. 

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    Assemble the tacos and enjoy!!

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