Yet another great adventure repurposing leftover, pressure cooked rib roast pulled pork.
Because had buckets of leftover pulled pork from an earlier adventure, I decided to spice it up a little. One of the best things about spices is being able to change and alter the flavors of a leftover into something new, very simply.
Filling Ingredients:
2 tablespoons chili garlic sauce
1 tablespoon ground cumin
1 tsp herbs de provence
1 tsp marjoram leaves
1 tsp paprika
Dough Ingredients:
2 1/2 Cups bread flour
2 tsp salt
1 packet quick rising yeast
1 tablespoon sugar
1 Cup warm tap water
The recipe is very simple. Make the dough, portion it, put stuff it and then steam it.
Since the dough needs an hour to rise, plus another half hour to rise again, I started on it.
Mix 1 packet quick rise yeast with 1 Cup of warm water.
Add a Tablespoon of sugar to the yeast water to activate it.
Add 2 1/2 Cups of bread flour into a bowl or stand mixer.
Add 2 tsp of salt to the flour.
If using a stand mixer start on a slow speed and slowly add the warm water and yeast potion.
Protip: This dough should be smooth elastic and may require a few minutes of hand kneading. If it's sticky, it needs more flour, if it's crumbly add small amounts of water until it comes together.
After the dough was complete, I tossed it into a bowl and sprayed it down with a canola oil spray. I like to cover my dough with platic wrap and then take it into my laundry room, where the temperature is always warmer than the rest of my house to let it rise.
While the dough is rising, time to move to the filling. Since I've been eating this left over pulled pork, for a few days, the original flavor simply won't suffice. It's great, but as with many things, is getting old. I decided to spice it up a bit with some chili garlic sauce, cumin, herbs de provence blend, marjoram leaves and a dash of paprika.
I added a bit of diced cilantro to the mix as I was feeling it needed some pizzazz.
I covered and put the, newly flavored, pork mixture back into the fridge and went about my day. After an hour the dough was ready.
If the yeast and heat have done it's job the dough should have doubled in size.
Also, if you press two fingers into the center it should hold that divet.
The fun part of this dough adventure is getting to punch it down.
After punching it down, cover it again, return it to a nice warm place and wait another half hour.
Protip: I set my pulled pork filled buns on parchment paper AND a cutting board. Each pulled pork filled steamed bun received it's own little parchment square. Since I am trying the "Steam" setting on my Ninja Foodie XL 6.5 multi-cooker for the first time I wasn't sure what to expect. However, I did know the 2 rack system has wide rungs and the bottom layer might get boiled in water, so a little shield might help.
Cooking:
Into the Ninja Foodie I added 2 1/2 cups of water. I figured the water line was about an inch below the lower rack and when the water boiled that should be sufficient room without soaking the bottom rack.
I set the Ninja to steam for 30 Minutes and went back to life.
When the timer sounded I rushed over and pulled off the lid.
I was greeted with a wonderful dough smell and inside were glistening buns.
The inside was hot and steaming when I took the first bite.
The flavor profile had completely changes and the left over pulled pork was magical.
The dough was airy, light and had a little bit of elasticity to it.
I have to admit, next time I have left over goop of any kind, I'll make this dough again and repeat the steps.
My mind began racing as I thought of all the things I could stick inside these amazing steamed buns.
Before I knew it, I had eaten 4. I'm very glad I was on the couch, because shortly there after I passed out. If I had managed to stay awake I would have eaten them all. Lucky for me it was a short nap and when I awoke the buns were still warm, but not hot. So into a large ziplock freezer bag 8 of them went and straight into the freezer. I can now reheat them in a few minutes and re-enjoy them!
Comments