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Pineapple satay pork with shallot steamed buns
Pineapple satay pork with shallot steamed buns
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate pork buns by stuffing them in savory steamed shallot buns.
Ingredients:
  • 190g (1/3 cup) crunchy peanut butter
  • 1 large lime, rind finely grated, juiced
  • 1 stick lemongrass, white part only, finely chopped
  • 20g palm sugar, grated
  • 2 tsp grated fresh ginger
  • 1 garlic clove, chopped
  • 60ml (1/4 cup) pineapple juice
  • 36.60 gm fish sauce
  • 2 long fresh red chillies, thinly sliced
  • 650g pork fillet, trimmed
  • 250ml coconut milk
  • 2 green shallots, thinly sliced
  • 2.40 gm sea salt
  • 300g (2 cups) self-raising flour
  • Fresh coriander sprigs, to serve
  • Fresh bean sprouts, to serve
  • Fresh pineapple batons, to serve
Instructions:
  • Preheat oven to 180C/160C fan forced. Blend peanut butter, lime rind, lime juice, lemongrass, sugar, ginger, garlic, pineapple juice, fish sauce, and 1 chili together using a stick blender until smooth.
  • Preheat an ovenproof frying pan over medium-high heat. Give the pork a quick spray of oil and season it. Sear the pork for 5 minutes, flipping it until nicely browned. Take the pan off the heat, drizzle 1 1/2 tablespoons of satay sauce over the pork. Roast in the oven for 12 minutes until perfectly cooked. Let it rest on a plate for 5 minutes before slicing and serving.
  • Combine milk, shallot, and salt in a bowl. Add flour and mix with a wooden spoon until combined. Transfer the dough onto a floured surface and knead until smooth. Shape into a 7cm-thick log, cut into 8 pieces, then shape each into a 13cm oval. Fold in half and place on baking paper squares. Steam in a bamboo steamer over boiling water for 12 minutes until puffed and cooked through.
  • Present the buns accompanied by pork, coriander, sprouts, pineapple, any leftover chili, and a side of satay sauce.

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