About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
4h00
Serves
6

Finger Food from the BBQ and Grill
MAKES 6
COOKING TIME: 4 HOURS
RESTING TIME: 12 HOURS (OVERNIGHT) DIFFICULTY **

Posted by Grub Street Publishing Published See Grub Street Publishing's 37 projects » © 2019 Andreas Rummel / Grub Street Publishing · Reproduced with permission.
PrintEmbed
  • Step 1

    The previous day, put the pork into a foil container and pour the syrup and honey over it. Preheat the barbecue to 180°C and cook indirectly for 2 hours, basting with the liquid every 10 minutes. Refrigerate overnight. On the actual day, cut the pork into 12 slices and grill the pieces for a short time.

  • Step 2

    For the buns, dissolve the yeast in 175 ml of lukewarm water. Combine the flour and sugar in a bowl and make a well in the middle. Pour the dissolved yeast into the well, cover it with some flour from the edge, and leave to stand for 20 minutes. Then add 2 tablespoons oil and the salt, and knead into a smooth dough. Cover the bowl and leave to stand for 1 hour.

  • Step 3

    Roll out the dough to a thickness of 2–3 mm, and cut out six 11-cm-diameter discs. Brush with the rest of the oil and fold in half. Place the buns in a bamboo steamer and steam over boiling water for 20 minutes.

  • Step 4

    For the vegetables, peel the carrots and cucumber and shave off fine strips with a vegetable peeler. Mix the strips with the salt and sugar, and leave to stand for 10 minutes. Then mix in the vinegar.

  • Step 5

    Fill the buns with the vegetables and pork, and garnish with the spring onions and coriander.

Made this project? Share your version »

Comments