Spicy pork buns from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (page 153) by Jeff Hertzberg and Zoë François

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Notes about this recipe

  • consortiumlibrary on March 27, 2015

    Excellent way to use leftover pork roast. The yeast dough with cornmeal made a sturdy, chewy, delicious crust that doesn't get soggy (I ate leftover bun cold for lunch the next day & crust was still great). I made with a combination of ground chilies (2 tsp. ground chipotle, 1 Tbsp. ground ancho, 1 Tbsp. commercial chile powder); the filling was spicy but not overwhelming. Serve with hot sauce, so people can make it hotter if they like. I didn't measure how much pork I had, but it was probably more like 2 cups (rater than 1-1.5 called for in recipe). The sauce to filling ratio was just right, though it made enough filling for 8 large buns (vs. the recipe's 4). The recipe calls for thickening the sauce with cornstarch. This was completely unnecessary. I quadrupled the amount of cilantro, adding about 2 Tbsp. chopped (not minced) cilantro to each roll. Roll out and bake rolls on 8" squares of parchment to make getting in and out of oven easier.

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