Pork capicola Steak Bao Buns
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Projet BBQ
Behind Projet BBQ is Alex Turcotte, a grill master whose creativity knows no bounds once armed with his culinary weapon of choice, fire. Avid carnivore, he is constantly preparing and cooking meat in new ways to improve his technique and broaden his barbecue knowledge.ingredients
- 2 Olymel pork capicola steaks
- All-purpose seasoning, to taste
- 2 carrots, julienned
- 1–2 green onions, finely chopped
- 2 Thai chilies, finely chopped (optional)
- Cilantro (optional)
Sauce:
- 1/3 cup soy sauce
- 2 tbsp sriracha
- 1 tbsp rice vinegar
- 3 tbsp honey
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tbsp sesame seeds
Bao Buns:
- 300g 00 or all-purpose flour
- 5g active dry yeast
- 6g salt
- 1 tbsp baking powder
- 20g honey or white sugar
- 100ml warm milk
- 70ml warm water
- 10ml oil of your choice
instructions
Bao Buns:
- Combine warm water, yeast, honey, and milk. Let the yeast activate for about 5 minutes.
- Add to the flour and baking powder, and knead for 7–10 minutes. Add the salt once the liquid is absorbed.
- Cover and let the dough rise for about 2 hours.
- Roll out the dough and cut out uniform 3-inch circles using a cookie cutter.
- Lightly brush with oil and steam for 8–10 minutes.
Capicollo Steaks:
- Season the steaks evenly and sear on both sides, ideally on a plancha.
- In a saucepan over medium heat, combine the sauce ingredients and let it reduce, stirring regularly.
- Slice the steaks thinly against the grain, then return them to the plancha and coat with the sauce to caramelize the pork.
- In each bao bun, add the pork, julienned carrots, green onions, Thai chilies (optional), and 2–3 cilantro leaves.
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