25
24
2. Put ribs in a stainless steel bowl and coat completely with the
marinade. Cover the bowl tightly with plastic wrap and chill in the
refrigerator overnight.
3. Take the meat from the refrigerator and remove as much marinade
from each individual rib as possible. Fit the ribs in a single layer
on the baking pan and put in the oven with the rack in the middle
rack position. Set the oven to Bake Steam at 350°F (180°C) for 60
minutes. When time expires, reset to 225°F (110°C) for an additional
hour on Bake Steam.
4. Remove the ribs from the oven and serve.
*
Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be
found at Japanese grocery stores or gourmet shops.
Nutritional information per rib:
Calories 365 (51% from fat) • carb. 24g • pro. 21g • fat 21g • sat. fat 6g
• chol. 72mg • sod. 944mg • calc. 34mg • fiber 0g
Steamed Pork Buns
These delicate breads are a classic dim sum component and
have quickly become a favourite in our test kitchen.
Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes
Makes 16 buns
1
recipe Asian-Style Pork Ribs, cooled
1
teaspoon (5 ml) active dry yeast
¼
cup (60 ml) granulated sugar, divided
1
1
⁄
3
cups (325 ml) warm water [105–110°F (40.5°C–43.3°C)],
divided
3
cups (750 ml) unbleached, all-purpose flour, plus more as
needed
¼
teaspoon (1 ml) baking soda
1
tablespoon (15 ml) canola oil
1. Remove meat from ribs and shred well. Keep refrigerated until ready
to use. If desired, reserve any juices from the ribs after baking to
moisten meat before filling.
2. Mix yeast with a pinch of the sugar and stir into
1
⁄
3
cup (75 ml) of the
warm water. Let stand 5 minutes until foamy.
3. In a large stainless steel bowl combine the flour, remaining sugar and
the baking soda. Stir to mix and make a small well in the center.
4. Add the remaining water to the yeast mixture and slowly pour it into
the flour, using one hand to pour while the other mixes the dough. If
the dough appears too wet, add more flour, 1 tablespoon (15 ml) at a
time until the dough starts to come together. Add the oil and use your
hands to work the dough until well combined.
5. Transfer the dough to a well-floured surface and knead the dough by
hand for about 10 minutes until it is smooth and elastic. Shape the
dough into a ball and cover with a dampened kitchen towel. Let the
dough rest at room temperature for 1 hour.
6. Meanwhile, line the baking pan with a piece of parchment and take
pork out of the refrigerator. Lay a large piece of wax paper on the
counter where you will be filling the buns.
7. Lightly flour the work surface and roll the dough into a log, about 16
inches (40 cm) long. Cut the log into 16 equal pieces, about 2 ounces
(60 g) each.
8. Working with one piece of dough at a time and keeping the rest
covered with the damp towel, roll each piece of dough into a very
flat round, about 4 to 5 inches (10 to 12.5 cm) in diameter. Fill
each dough in the center with 2 heaping tablespoons (30 ml) of the
shredded pork. It may seem like a lot but the dough will stretch as
you pull it around the filling. Gather the dough up and around the
filling by pleating along the edges. Pinch the pleats together, making
a little neck on the bun, and twist firmly to seal.
Whisk in the flour and cook for 1 to 2 minutes. Whisk in the water
or broth and bring to a boil. Reduce heat to medium and add the
chicken, poblano peppers and canned chiles. Simmer for about 30
to 45 minutes until filling is thickened and still moist but not soupy.
4. While the filling is cooking, put husks in a large bowl and pour over
enough boiling water to cover. Use an inverted plate or heavy lid to
keep the husks submerged for at least 1 hour.
5. Remove chile from heat and allow to cool slightly. (It will thicken
slightly as
it sits.)
6. Prepare the masa dough. In a large bowl, stir together the masa,
baking powder, and salt. Slowly add the water, using a wooden
spoon or a clean hand to incorporate the liquid well. Add the
vegetable oil last and mix thoroughly until a dough is formed.
Refrigerate until ready to use.
7. Assemble the tamales. Working with one husk at a time, remove
from water and shake off any excess. Lay the husk flat on a work
surface with the larger end facing you. Spread about ¼ cup (60 ml)
of masa dough onto the husk, covering
2
⁄
3
of the husk toward the
wider end.
8. Put about 2 to 4 tablespoons (30 to 60 ml) of filling on top of the
masa, depending on the size of the husk. Fold the sides of the husk
in over the filling and the husk’s narrow end underneath the tamale
to secure closed. Repeat until all tamales have been filled.
9. Arrange the tamales on the baking pan, with the open ends upward,
stacking against each other in a slightly slanted position. Put in the
oven with the rack in the lower rack position and set the oven to
Steam at 210°F (98.8°C) for 2 hours. The masa should be set and
the husk should peel easily away from it.
10. Serve immediately.
*To prepare the chicken in the oven, coat raw chicken legs with ½
teaspoon (2 ml) each salt and pepper and put in the baking pan with
the rack in the middle rack position. Set to Bake Steam at 325°F
(160°C) for 60 minutes. Remove, cool, and shred the meat.
Nutritional information per tamale:
Calories 259 (55% from fat) • carb. 22g • pro. 8g • fat 16g • sat. fat 2g
• chol. 17mg • sod. 423mg • calc. 57mg • fiber 2g
Asian-Style Pork Ribs
These sweet and savoury ribs are delicious on their own
but they are also the filling for our pork buns in the next recipe.
Active Time: 10 minutes Total Time: Overnight plus 2 hours 10
minutes
Makes: 4 entrée or 6 appetizer servings
1
cup (250 ml) hoisin sauce
½
cup (125 ml) soy sauce, low-sodium
1
tablespoon (15 ml) yuzu juice* or fresh lime juice
1
tablespoon (15 ml) mirin
1
tablespoon (15 ml) fish sauce
1
one- to two-inch (2.5 cm to 5.0 cm) piece of ginger,
peeled and halved
2
garlic cloves, peeled
½
cup (125 ml) packed light brown sugar
¼
cup (250 ml) grapeseed oil
1
rack bone-in pork ribs [about 3 pounds (1.5 kg)], cut into
individual ribs
1.
Put all ingredients except ribs in the jar of a blender in the order
listed. Blend on high until completely homogenous.
