What to do with left over roast pork, or roast turkey, chicken, or lamb…
1 cut it into bite size pieces and braise with finely chopped onion and garlic and a little ginger in a gravy of oyster sauce, Worcestershire sauce , tomato paste , Hoi Sin (if you like it) with a very little Five Spice, and perhaps a smidgeon of chilli , thickened with cornflour in a cup of water.
2 Make bread dough…(I doubled this recipe – I had a lot of pork).
- 3 cups flour
- 250mls warm water
- 1tsp salt
- 1 tsp golden syrup
- 2 tblsp olive oil
- 2 tsp Edmonds surebake + 1 tsp Edmonds yeast. (Since coming to Australia, I have substituted the local yeast and Wallaby brand bread improver. There is a bigger variety of flour available too.
Start the yeast in the water and sugar. Add to the flour and salt etc, mixing with dough hooks.
Have another cup or so of flour on hand and once the ingredients are well mixed up (if necessary) add more flour bit by bit while the machine is kneading, until the texture looks about right – ie it looks like dough, and is not sloppy. When you poke it, it should be soft yet firm and not so dry it starts climbing up the dough hooks or out of the breadmaker bowl.
Finish kneading and put it to prove. If in the oven, set the warmer drawer to 55 degrees C and prove for an hour. If in the breadmaker, the machine knows what it is doing. Wait until it beeps. When the dough has risen, remove it and punch it on a floured board to get the big bubbles out.
3 Divide it into 6 balls and allow them rise a little more then roll them flat and put a spoonful of filling in the centre. Seal the bun and leave it to rise again, with the sealed side down.
Put into a steamer and steam for about 15-20 minutes.
Best eaten while hot.