| Prep: 1 hr 30 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 471 | 24g | 8g | 44g |
| sugars | fibre | protein | salt |
| 11g | 2g | 19g | 1.63g |
I have a strong affection for this recipe that we’re exploring today – the delectable Sichuan Peppercorn Pork Buns. This marvelous dish harbors joy, flavor, and a rich fulfillment of both my Californian freshness and Gujarati roots. Pulling aspects from varied worlds, it creates a conversation between cultures that truly resonates in my kitchen.
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The Unconservative Fusion of Flavours
Stepping outside of the conventional cuisines, these Pork Buns infuse fruits and spices at their core, for that unconventional spin. The Sichuan Peppercorns lend their soft, lemony heat to the well-seasoned ground pork filling. While the added fruits – peaches or pineapple – inject a refreshing sweetness that make every bite an exhilarating experience.
Excelling in Nutritional Contours
This recipe, like many that I rave about, has key health benefits. Pork itself is high in protein and enriching vitamins such as B-vitamins. The use of fresh fruits aids in the digestion process, adding fibers and vitamins, and the green onions contribute to the overall heart health. Plus, the Sichuan Peppercorns – a traditional Chinese medicine element – are renowned for their potential in relieving pain and promoting good gut health.
This recipe hails similarities to the classic Cha Siu Bao (Chinese BBQ Pork Buns). However, our Sichuan Peppercorn Pork Buns stand unique and nuanced with their punchy and aromatic thrill beside their sweet fruity finish.
Whilst being the center of the party by themselves, these pork buns can work wonders when paired. Try these buns alongside a Sichuan-Style Cucumber Salad or Spicy Cabbage and Shiitake Mushroom Soup. These pairings amplify both the texture and taste, creating a well-balanced meal or an elaborate dinner spread.
In all, the Sichuan Peppercorn Pork Buns remain on top of my list as a delightful example of fusion cooking. At the crossroads of traditional Chinese cuisine and the vibrancy of Californian produce, they cater to my passion for culinary exploration, making me fall in love with this recipe, time and again.
What You’ll Need
- 1 lb Ground Pork
- 2 tsp Sichuan Peppercorns
- 2 cups All-Purpose Flour
- 1 cup Warm Water
- 2 tsp Active Dry Yeast
- 1/2 cup Sugar
- 2 Green Onions, finely chopped
- 2 tbsp Soy Sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp Sesame Oil
- 1 tsp Salt
- 2 tbsp Vegetable Oil
- 1/2 cup Chopped Fresh Fruit (such as peaches or pineapple)
- 1/4 cup Hoisin Sauce
Method
Step One
Heat the Sichuan peppercorns in a dry skillet over medium heat until they become fragrant. Remove them from the heat and let them cool. Once cool, grind them into a fine powder.
Step Two
Mix together the ground pork, powdered Sichuan peppercorns, green onions, soy sauce, Chinese cooking wine, and sesame oil in a bowl. Set the mixture aside until needed.
Step Three
In a different bowl, combine the warm water, active dry yeast, and sugar. Let this mixture sit for about 10 minutes, or until the yeast becomes foamy.
Step Four
Add the all-purpose flour and salt into the yeast mixture. Mix until a sticky dough forms. Knead the dough for about 10 to 15 minutes, or until it becomes elastic and smooth.
Step Five
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise for about 2 hours, or until it doubles in size.
Step Six
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and then flatten each ball into a 4-inch circle.
Step Seven
Place a portion of the pork mixture into the center of each dough circle. Add a bit of chopped fresh fruit to each. Gather the edges of the dough circle and pinch them together at the top to seal, forming a bun. Repeat this process with the remaining dough circles and filling.
Step Eight
Heat the vegetable oil in a large skillet over medium heat. Place the buns in the skillet, seam side up, and cook for about 2 minutes, or until the bottoms become golden brown. Add 1/4 cup of water to the skillet, cover, and let the buns steam for about 15 minutes.
Step Nine
Remove the cover from the skillet and let the buns continue to cook until the water has completely evaporated and the bottoms of the buns have become crispy.
Step Ten
Finally, serve the Sichuan peppercorn pork buns warm with a side of hoisin sauce for dipping.
