Deconstructed Braised Bacon Chinese Steam Bun
This recipe was created by student Chef Samantha Lone participating in Jeunes Chefs Rôtisseur competition. These student chefs worked hard to develop delicious dinner recipes featuring our Jones Dry Aged Cherrywood Smoked Bacon Slab and some of the Jones team were lucky enough to judge the competition.
50 mins
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 16 oz. | |
| 2 oz. | soy sauce |
| 6 oz. | white wine |
| 8 oz. | vegetable stock |
| 1 inch thumb | fresh ginger, crushed |
| 12 | garlic cloves, crushed |
| 1 tsp. | red pepper flakes |
| 1 tsp. | Chinese five spice |
| 2 oz. | brown sugar |
Bao dough |
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Directions
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Combine all ingredients together in a 4″ metal 1/6 pan. Cover with foil. Bake at 375°F for 1.5 hours or until tender enough for a skewer to easily pierce without any resistance.
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Let cool.
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Square off the slab and then divide into four equal portions. Score the top of the portions in a diamond pattern. Sear the scored side of the bacon until crispy.
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Flip portions over and return to the oven to heat throughout.
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Serve on top of the finished bao bun. (For full recipe, click here.)
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