Swine bread for steam barbecue Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Swine bread for steam barbecue Also known as Chāshūbanzu.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Chāshūbanzu
The steamed BBQ pork bun is a typical dish of Japanese cuisine that has conquered more and more tastes around the world. Also known as "char siu bao", this dish consists of a steam-cooked puddle filled with marinated and juicy pork.
The preparation of this dish is a true work of art, as it requires attention to specific details and techniques. First, the bread mass is made with wheat flour, sugar, yeast, water and fat. It is left to rest for a few hours, so that it can grow and get soft.
Meanwhile, pork is marinated in a special sauce based on shoyu, sugar, salmon oil and other spices.After a few hours of marinating, the meat is cooked in steam until it becomes soft and juicy.
When the meat and pasta are ready, it is time to assemble the steamed BBQ pork bun. The pasta is opened and filled with pork meat, which is wrapped in the pasta and closed in the shape of a trussin. Then the pancakes are placed in a separate basket for steam cooking and left for about 15 minutes.
The final result is a warm and soft snack, filled with a tasty and juicy meat. The contrast of textures between the soft mass and the juicy filling is one of the features that make this dish so appreciated.
Steamed BBQ pork bun can be found in several Japanese restaurants around the world, and can also be made at home. Additionally, you can find variations of this dish, such as the "char siu bao" fried, which is a fried version of the steam-cooked pan.
In short, steamed BBQ pork bun is a dish that combines technique, taste and tradition of Japanese cuisine. If you haven’t tried it yet, don’t miss the opportunity to taste this delight and delight yourself with each bite.
Origin and history of Pão de porco para churrasco no vapor
Steamed BBQ pork bun is a typical Chinese cuisine dish, originating in the city of Guangzhou, China. Also known as Char Siu Bao, its history dates back to the time of the Tang Dynasty, around the 3rd century BC.
It is believed that the origin of this dish is related to the need of the Chinese to create a way to store and transport pork in a practical and tasty way. Thus, the idea of cooking pork with grill sauce (BBQ) and wrapping it in a steam-cooked mass, creating the famous puddle filled with pork.
Over the years, Steamed BBQ pork bun has become a very popular dish in Chinese cuisine, being found in various restaurants and street food stalls.In addition, it is common for each region of China to have its own version of the dish, varying the spices and ingredients used in the filling.
Today, Steamed BBQ pork bun is a dish appreciated all over the world, and it is possible to find adapted versions in Chinese restaurants and even in other countries. Its history and tradition continue to live, making this filled puddle a true symbol of Chinese cuisine.
About the recipe
- Name of the plate: Swine bread for steam barbecue
- Name of the dish in English: Steamed BBQ pork bun
- Name of the plate in Japanese: チャーシューバンズ
- Name of the Romanian dish: Chāshūbanzu
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 10 minutes
- Difficulty: SIMPLE
- It suits: 2 people
- Occasions: Snacks, fall, spring, summer, winter
Ingredients – Ingredients
Check out the necessary and optional ingredients Swine bread for steam barbecueIt makes sense to improvise
- Swine bread for steam barbecue
- Shoryu DIY Kit - includes:
- 4 of Hirata
- 4 slices of pork grill
- Lettuce
- Pepino
- Maionese
- Spicy sauce for pork
- The Optional Ingredients:
- 1 tablespoon of mascavo sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of rated ginger
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Swine bread for steam barbecue. Follow the instructions below in the preparation mode or step by step.
Preparation mode:
Cut the pork belly into 4 slices and gently fold each side into an anti-adhesive stove.
While the meat grills, cut the cucumbers.
To vaporize the loaves, put butter paper on the bottom of the steam and add the loaves. Make sure that the water does not touch the bottom of the steam.
If you are using a sewing machine, repeat the same process, but with the sewing machine instead of steam.
Let the breads vaporize for about 5 minutes.
It’s a good thing to know about.
Cover with spicy sauce and QP mayonnaise.
Serve and enjoy your grilled pork bread on steam.
