Note: Organic ingredients are recommended...
INGREDIENTS:
Meat:
1 lb. boneless pork loin (lean)
Marinade:
1 tablespoon homemade bean paste
1/2 tablespoon dry sherry (rice wine)
1 tablespoon homemade tomato sauce
1 tablespoon orange juice
1/2 tablespoon raw brown sugar
1/2 tablespoon pure maple syrup or pure honey
1 clove garlic, curhsed, peeled and coarsely chopped
1/4 teaspoon five-spices (a mixture of ground star anise, fennel, cloves,
cinnamon and ginger)
Trim the meat of excess fat if any. Place them flat in a shallow pan. Stir the
marinade ingredients in a bowl until well blended (if using maple syrup, heat
the marinade over low heat to dissolve it) and pour over the meat, rubbing it
well into both sides. Cover and marinate for about 3 hours at room temperature,
turning the meat a couple times. You could also refrigerate the meat and bring
it to room temperature before roasting, but it shouldn't be marinated longer
than 6 hours -- prolonged soaking damages the firm texture.
Remove all the racks from your oven but the topmost one. Pour a few inches of
water into a roasting or broiling water and place it on the floor of the oven
to catch drippings and prevent smoking. Preheat the oven to 350 degrees.
Insert a meat hook, drapery hook, or even a bent strong paper clip into one end
of each strip (1 hook per strip) and hook the strips onto the top rack over the
drip pan in one line. Roast the strips for 1 hour. Then increase heat to 400
degrees and roast for 10 more minutes.
Remove meat and take out the hooks. Let the strips cool and firm slightly and
then slice them crosswise, against the grain. The pork is good hot, at room
temperature, or cold.
For the Filling (make while the dough is rising):
1 small onion; finely diced
1 1/2 cups roast porks, diced (homemade if desired)
1 teaspoon raw brown sugar
2 tablespoons roast pork sauce (homemade if desired)
4 tablespoons spring water
1 tablespoon all purpose flour
For the dough:
1 cup milk (reduced fat or no fat if desired)
2 tablespoons pure honey
2 large brown eggs (room temp.)
2 tablespoons orange juice
2 tablepoons pure vanilla
1 teaspoon active yeast (one package)
4 1/2 - 5 cups all purpose flour, divided
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
METHODS:
Warm milk do not boils, pour into bowl, whisk 1 1/2 cup flour (1/2 cup at a
time), honey, yeast untio well combined, plastic wrap for an hour. Add egg, one
at a time to dough, orange juice, vanilla then olive oil.
Form a soft sticky dough. Kneading until smooth, plastic wrap for an hour in a
warm place until dough doubled its size.
Uncover the dough, press dough and release air, re-cover dough with plastic
warp for another hour.
Cut dough into smaller even size dough.
Press each smaller dough flat, use a roller to even out the dough.
1 tablespoon roast port mixture inside the dough.
Plastic wrap again for another hour.
Brush egg wash on dough before baking.
Preheat oven 400F, baking 12-15 minutes.
Brush honey wash on dough while hot.
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