Recipe provided by Katie Lew of Cook it Fresh
This dish is really three separate recipes that taste wonderful together, but are also great on their own. The Char Siu (Chinese barbecued pork) is especially versatile and easy to prepare. It keeps for at least a week in the fridge and you can slice off just the portion that you want to eat. I often serve thin slices of Char Siu over a bowl of ramen, with noodles, in a sandwich, or even as filling for an omelet.
1 packet active dry yeast (or 2 ¼ teaspoons)
1 Tablespoon sugar
1 ¼ cups warm milk (about 100 degrees)
3 – 3 ½ cups all-purpose flour
3 teaspoons sesame oil, divided
1 ½ teaspoons kosher salt, divided
½ cup thinly sliced scallions
1. In a large mixing bowl, dissolve the yeast and sugar in the warm milk and let sit for 5 minutes or until yeast is foamy. Add 3 cups of the flour, 1 teaspoon of sesame oil and 1 teaspoon of salt to the yeast mixture and stir until a sticky dough forms.
2. Turn the dough out onto a lightly floured board and knead until elastic and no longer sticky, about 5 minutes, adding just enough of the extra flour to keep the dough from sticking.
3. Place the dough in a clean bowl and cover with plastic wrap or a damp towel. Let rise in a warm place for 1 – 1 ½ hours, or until doubled in size.
4. While the dough rises, prepare the scallion filling by combining the scallions, remaining 2 teaspoons sesame oil and remaining ½ teaspoon salt in a small bowl. Set aside until ready to use.
5. Line 2 bamboo steamer trays with parchment paper and fill a wok or large skillet with a few inches of water.
6. Once the dough has risen, divide in two equal portions. Keep one portion of dough in the covered bowl and roll the other portion out on a lightly floured board to form a 9 X 12 inch rectangle. Spread half of the prepared scallion filling over the rectangle of dough and then roll the dough up, starting with one of the shorter ends. Slice the roll into 8 equal slices and cover with a damp cloth. Repeat with remaining half of dough and filling.
7. Once all the dough has been rolled, filled and sliced, roll out each of the slices into a 4 inch wide circle. Place 4 of the scallion pancakes on each of the lined steamer racks and stack the steamer in the wok filled with water. Cover the rest of the pancakes with a damp towel.
8. Turn the heat under the wok on medium and bring to a simmer, once water is simmering, turn down to low heat and steam the pancakes for about 12 minutes, or until they are cooked through and no raw dough remains in the middle. Removed cooked pancakes from the steamer racks and repeat with the remaining 8 pancakes. These can be kept in the fridge for a few days, just wrap in damp paper towels and microwave for 30 seconds to reheat.
1 pound pork loin roast
2 Tablespoons brown sugar
2 Tablespoons molasses
2 Tablespoons hoisin sauce
1 Tablespoon fish sauce
2 Tablespoons dark soy sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons mirin, or other sweet wine
1 teaspoon Chinese five spice powder
½ teaspoon ground Sichuan pepper (white pepper also works)
1. Pat the pork roast dry with paper towels and cut into 4 equal pieces. Score each piece of pork several times with a sharp knife. Place the pieces of pork in a large zip top bag or a food container with a tight fitting lid.
2. Whisk together the remaining ingredients in a medium mixing bowl and pour over the pork. Marinate for 3-8 hours; long enough to let the marinade penetrate the meat, but not too long or the meat will get a mushy texture.
3. Preheat oven to 425º. Line a sheet pan with foil and oil with a thin coating of vegetable oil. Remove the pork pieces from the marinade and place on the prepared baking sheet; reserve the marinade for basting.
4. Roast the pork in the preheated oven for 30 minutes, turning and basting with reserved marinade every 10 minutes, or until the meat reaches an internal temperature of 160º and no pink remains in the middle. Remove to a cutting board and tent with foil. Allow meat to rest for 10 minutes before slicing. To keep the pork tender and prevent it from drying out, only slice the amount of pork that you are going to use immediately and store the rest in the refrigerator until needed.
3 cups shredded Napa Cabbage
1 cup micro greens or other sprouts
½ cup coarsely shredded carrots
¼ cup thinly sliced scallions
¼ cup thinly sliced radishes
2 Tablespoons sesame seeds
2 Tablespoons rice vinegar
½ teaspoon sesame oil
¼ cup canola or other neutral vegetable oil
1 Tablespoon mirin
1 Tablespoon soy sauce
1. In a large serving bowl, gently toss together all the vegetables and sesame seeds until well mixed.
Add the dressing ingredients to a medium sized jar with a tight fitting lid. Cover with lid and shake for 30 seconds to thoroughly combine ingredients. Drizzle dressing over the vegetables and to