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Pulled Pork with Cornbread Topping
Pulled Pork with Cornbread Topping I have been making my favorite Ultra Crispy Roast Pork every time I found a nice looking skin-on bone-in shoulder. While the roast pork is really delicious, we always end up having lots of leftover. So now, I need to get creative with leftover. I made roast pork fried rice, pulled pork sandwiches, roast pork salad, etc. Today, I tried Pulled Pork with Cornbread Topping. Use 2 forks, or just hands (LOL!) to pull the pork to shreds. This is really easy as the pork shoulder was roasted for a good 8 hours the day before and it’s super tender. Mix in your favorite BBQ sauce.…
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Plain Raised Buns 戗面馒头
Plain Raised Buns 戗面馒头 When I was in college in Shanghai, there was a tiny little Bun store right by the campus. It was famous for a special type of plain raised buns called ShangDong GaoZhuang ManTou. Every Saturday when I got there, there was a long line. The bun had a very tight texture, yet it was not hard. A few years ago, a friend shared a plain bun recipe with me. Curious as I am with food, I tried it right away and surprised to find it’s almost identical to the bun I was in line for some twenty years ago. Start with basic dough for buns. After…
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Shanghai Style Rice 上海菜饭
Shanghai Style Rice 上海菜饭 When I grew up, my mom usually made Shanghai Style Rice from uncooked rice. She would mix fresh pork, salty pork and shanghai green with rice, add a little bit water (about half as much when you make plain rice). When it’s fully cooked, add salt to taste and add 2 tablespoon of lard or bacon oil and mix well. It was so delicious! However, my very intelligent rice cooker with induction heat couldn’t seem to make rice with too little water. I tried a few times, they all ended up with half cooked rice. I miss Shanghai Style Rice, so I improvise. Make rice with…
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Steamed Buns and Fried Buns 蒸包子和水煎包
Steamed Buns and Fried Buns 蒸包子和水煎包 Pork shoulder meat is perfect to make the filling. It is an inexpensive cut of meat, but contains good amount of fat to render a juicy tender filling. See this post for how to make filling. Then you need to prepare the dough for buns. When dough doubles in volume, punch down and knead again. Sprinkle flour on work surface and roll the dough into a log. Cut desired amount to make buns. Use a rolling pin to roll the dough out to a circle. Add 2 tablespoon of meat mixture. Hold the wrap in left hand, cup left hand a little bit. Use right…
