ASIAN PORK BUNS:

2 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
3 tablespoons fine sugar
2 tablespoons softened lard or butter
about 1/2 cup warm water
1 tablespoon rice vinegar

1/2 pound or more sweet pork (see recipe below)
1 tablespoon oil
2-3 cloves garlic, slivered
1/4 cup hot water
1/4 cup soy sauce
1 tablespoon sesame seed oil
1 tablespoon arrowroot or cornstarch
1 tablespoon Black Bean Sauce or hoisin sauce
1 teaspoon brown sugar
sesame oil
Chinese Five Spice

In food processor whirl flour, baking powder, and sugar to mix. Add lard or butter, water and vinegar and pulse until the dough forms a ball. On counter, hand knead to a soft smooth ball. Cover and let rest for 30 minutes.

Cut pork into small dice and set aside.

In wok or saute pan, heat oil. Stir in garlic and cook 1-2 minutes to soften. Add water, soy sauce, sesame oil, arrowroot, Black Bean Sauce, and brown sugar. Cook and stir until thick. Cool, add pork.

To make buns, divide dough into 8 portions and shape each into a smooth ball.

Roll out on a very lightly floured board to a circle about 4 inches.

Put a heaping spoon of filling in center and gather edges together, folding and pleating in center to make a tight seal.

Twist dough to seal, put each bun with the seam down on a square of waxed paper and brush with sesame oil.

Put in steamer, cover, and steam for 20 minutes.

Serve warm. The cooked buns can be refrigerated overnight and reheated by steaming for 3 minutes before serving, or by very carefully warming in microwave oven 1 minute each, one at a time.

If desired, brush with a little more sesame oil and sprinkle with Five Spice Powder and garnish with cilantro leaf. Makes 8.

SWEET PORK

Cooked this way, this pork is used mainly as an ingredient in many dishes, but also wonderful eaten with a hot chili sauce as an accompaniment to rice.

2-3 pork chops, or about 1 pound of loin
1/2 cup sugar
1/2 cup fish sauce
3 cups water

Cut pork into thin slices. Bring pork, sugar, fish sauce and water in saucepan to boil. Reduce to simmer and cook, uncovered, 30-45 minutes. Cool and use as desired.

Cooking with Dorothy McNett