DIM SUM MONTH: CHARSIU PULL-APART PINEAPPLE BUN
DIM SUM MONTH CONTINUES…
WHAT: The new poster child of dim sum-scape in Hong Kong, the char siu pineapple buns, pull-apart style!
WHY: Do you need to reason to eat a soft, squishy bun stuffed with sweet char siu pork and topped with crunchy “pineapple” crusts? The entirety of happiness all in one bite, pillowy, crunchy, salty, sweet, gooey, porky and buttery? Do ya?
HOW: Burn all the other recipes that are dumbed down and one-dimensional. Here’s a thorough recipe to show you how to make them like a pro, either with fresh pork shoulders (my preference), or with store-bought char siu pork. But what really makes this recipe different is how the delicate balance of flavors are re-imagined. Instead of the typical, cornstarch-thickened sauce that screams boring, we are going to re-create the stickiness by mixing in honey, ground dates and dried strawberries. Not only do they provide a natural gooey-ness, they also bring a hidden fruity tone to the flavor-profile, making these sweet and salty buns unstoppably addictive.
By the way, most of the recipes in DIM SUM MONTH is designed to be prepared ahead of time. Make each items and store them in the freezer, and at the end of the month, we’re going to have a dim sum blowout party. See ya!
