If you’re like me, and pork loin is part of your Thanksgiving weekend meal, this is an unbelievably delicious way to use the leftovers. And if turkey is your leftover meat – use it, because it works well too. The bun recipe is from Jamie Oliver’s new 15 Minute Meals TV show.
Hoisin Pork with Steamed Buns
Ingredients
- 1 can unsweetened coconut milk
- 2 cans self rising flour
- 3 lbs leftover pork loin (or tenderloin), very thinly sliced
- Hoisin sauce
- Sesame seeds (or I used a sesame seed spice blend)
- Green onions, chopped
- Cilantro leaves
Buns
Hoisin Pork
Instructions
- You'll need cupcake papers, and a pan with a rack to steam the buns.
- Place pan on the stove with water. Heat the water to boiling to get ready to steam the buns.
- Put coconut milk (I used Thai brand) in a medium bowl. Using the same can, measure 2 cans of self rising flour into the bowl with the milk. Stir to combine.
- Place dough in cupcake papers. The batch I mixed made 12 buns.
- Place buns in cupcake papers on rack in steaming pan, cover pan, and steam about 15 minutes.
- Remove buns from papers while warm. They will be pale color, not brown at all.
- Place pork in a metal or heat proof glass bowl, (or the top of a double boiler - if you have one).
- Drizzle with hoisin sauce, and sprinkle with sesame seeds. Mix gently together, until the sauce is evenly distributed.
- Place bowl over a pan of boiling water (this is a homemade double boiler), and make sure the bottom of the bowl does not touch the water. Cover the bowl. Heat until the pork is just warm, so it doesn't overcook.
- To serve: cut bun in half, top with several slices of pork, extra sesame seeds, green onions, and cilantro. Eat a couple of those, and you have a great meal!
Buns
Hoisin Pork