Best 4 Carnitas Steamed Buns Recipe By Tasty Recipes

CACIO PEPE STEAMED BUNS RECIPE BY TASTY

Steps:

• In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
• Add the wet ingredients to the flour mixture and mix on medium speed for 15-18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1-2 hours, until doubled in size. Clean the stand mixer bowl.
• While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2-3 minutes. Transfer to an airtight container and refrigerate until ready to use.
• After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
• Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30-45 minutes.
• While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
• Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
• Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
• Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
• Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don't touch each other.
• Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
• Remove the buns from the steamer basket and brush with the garlic butter.
• Serve immediately.
• Enjoy!

PORK STEAMED BUNS

Steps:

• For the filling:
• Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
• Preheat the oven to 300 degrees F.
• Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
• When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
• For the dough:
• Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
• In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
• For the assembly:
• To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
• Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
• In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.

CARNITAS

Steps:

• Sprinkle the pork with the seasoned salt.
• Preheat the oven to 350 degrees F.
• Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
• Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
• When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.

CARNITAS

Steps:

• Preheat the oven to 275 degrees F.
• Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
• Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
• Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
• Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.