Homemade Chinese Char Siu Bao (Baked Pork Buns)

For the Chinese BBQ Pork

1 pound boneless pork ribs, trimmed of excess fat
1 Tbs. soy sauce
1 Tbs. Stuarto's Roasted Sesame Oil
1 Tbs. Stuarto's Honey Ginger White Balsamic
2 Tbs. oyster sauce
2 Tbs. catchup
2 Tbs. dark brown sugar

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small 1/4 inch pieces and set aside.

For The Dough

1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbs. safflower, peanut or sunflower oil
2 Tbs. granulated sugar
1/2 tsp. salt
3 3/4 cups all purpose flour
2 1/4 tsp. dry instant yeast

If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes.

For The Filling

1 Tbs. safflower, sunflower, peanut or grape seed oil
1 tsp. Stuarto's Roasted Sesame Oil
1 Tbs. fresh grated ginger
1 Tbs. crushed garlic
1/2 medium onion diced fine
1/2 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 Tbs. plum sauce
1 tbs. Stuarto's Honey Ginger White Balsamic
2 tsp. corn starch

Mix together all the sauces, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the vegetable oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Makes 16 pork buns

 

Honey Ginger Balsamic Glazed BBQ Ribs

Ingredients

  • 4 racks (8 pounds) baby back ribs
  • 12 garlic cloves, mashed or minced
  • 3 tbs. SOOC Honey Ginger White Balsamic
  • 3 tbs. dark brown sugar
  • 1 tbs. SOOC Sesame Oil
  • 1 tbs. sea salt
  • (For Glaze:)
  • 3/4 cup SOOC Honey Ginger White Balsamic
  • 3 tbs. honey
  • 2 tbs. Soy sauce
  • 1 teaspoon SOOC Sesame Oil
  • Toasted sesame seeds for garnish (optional)


Preparation

Mix together the Honey Ginger white balsamic, brown sugar, minced garlic, sea salt, and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

Combine the Honey Ginger white balsamic, honey, and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of Sesame Oil to the mixture and stir to combine.

Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pans large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optionally, sprinkle ribs with sesame seeds as a garnish.

 

Honey-Ginger Balsamic Glazed B-B-Q Ribs

Marinade For the Ribs
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. Stuarto's Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Stuarto's Toasted Sesame Oil
1 Tbs. Sea Salt

For the Glaze:
3/4 cup Stuarto's Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon Stuarto's Toasted Sesame Oil
Toasted sesame seeds for garnish - optional

For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.

For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.

 

Honey-Ginger Balsamic Glazed B-B-Q Ribs

Ingredients

Marinade For the Ribs
  • 4 racks (8 pounds) baby back ribs
  • 12 garlic cloves, mashed or minced
  • 3 Tbs. Stuarto’s Honey-Ginger White Balsamic
  • 3 Tbs. dark brown sugar
  • 1 Tbs. Stuarto’s Toasted Sesame Oil
  • 1 Tbs. Sea Salt


For the Glaze

  • 3/4 cup Stuarto’s Honey-Ginger White Balsamic
  • 3 Tbs. honey
  • 2 Tbs. Soy Sauce
  • 1 teaspoon Stuarto’s Toasted Sesame Oil
  • Toasted sesame seeds for garnish - optional


Preparation

For the marinade:  Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times. 

For the Glaze:  Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine.

For the ribs:  Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pan/s large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pInsan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optionally, sprinkle ribs with sesame seeds as a garnish.

 

Insalata Caprese

Preparation

When you start off with the finest, freshest ingredients possible, they speak for themselves.  In my opinion, there is no better way to highlight the quality and cooperation of balsamic and extra virgin olive oil than to make an insalata caprese.  In this simple, no-cook application the ingredients must be superlative.  Only the finest summer heirloom tomatoes, brand new aciete nuevo from the Southern Hemisphere and Traditional Balsamic will suffice.  Fresh basil can be made in to a chiffonade or used as a whole sprig.  I used Mozzarella di Bufala sliced thin and layered with similarly sliced heirloom tomatoes and a sprig of basil straight from the garden.  A drizzle of Ultra Quality aciete nuevo arbosana extra virgin olive oil, a few drops of traditional balsamic vinegar and a sprinkle of sea salt completes the presentation.

 


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