|Steamed Bacon Buns, Photo: NK|
Cooking is my favorite therapy, so that's just what I did when an exhausting and oddly emotional week peppered with endless snafus crescendoed to an impressive finale.
Just when we thought we could relish the remainder of a blessedly quiet Sunday, we figured out the pipes in our apartment had frozen, leaving us with no water for hours. Sigh...
When life gets a bit zany, I always check my moon calendar. Sure enough, it was a full one! Thankfully, the situation finally corrected itself, leaving us free to explore the universally restorative power of carbs and salt-cured meats.
Grace Parisi's shortcut version of one of our favorite Chinese street food - Steamed Pork Buns - is brilliant.
|Delicious Steamed Bacon Buns with Hoisin, Photo: NK|
Trust me, you'll impress yourself.
Steamed Bacon Buns with Hoisin
1/2 Pound Thick-Cut Smoked Bacon, cut into 2 inch pieces
16 1/8-inch thick rounds of fresh peeled Ginger
1 Cup Low-Sodium Chicken Broth
1/4 Cup Mirin
1/4 Cup Unseasoned Rice Vinegar
2 Tablespoons Sugar
1 Tablespoon Soy Sauce
One 16 Ounce Tube Buttermilk Biscuits (Pillsbury Grands - 8 Biscuits per tube)
Bread and Butter Pickles
Scallions, roughly chopped
Heavy-Duty or Regular Aluminum Foil
A Large Broiler Pan
A 9x13 inch Baking Pan
|Sizzling Bacon and Ginger, Photo: NK|
Turn the Bacon over once midway through. The Bacon should become lightly golden brown. Spoon off some of the fat from the pan and discard. Next, add the Chicken Broth, Mirin, Rice Vinegar, Sugar, and Soy Sauce. Turn the heat down low and simmer, turning the Bacon occasionally until the liquid is reduced to a syrup-like glaze - about 10 minutes. Cover the skillet and keep warm.
Meanwhile, fill up a large roasting pan with 2 inches of water. Set 4 ramekins in each corner or the pan. Line a 9x13 inch baking pan with parchment and spray it down with Vegetable Oil or other non-stick spray. Arrange the Biscuits in the baking pan and set the pan on top of the ramekins in the roasting pan. You are basically creating a makeshift steamer basket. (You could certainly use a traditional metal steamer basket over a pot of boiling water but it would likely only hold 3 to 4 Biscuits at a time.)
|Homemade Steamer, Photo: NK|
Remove buns and let them cool for a minute. Carefully split them in half and lay on a cutting board. Spread the bottoms with Hoisin and the tops with Sriracha. Portion out even amounts of Bacon on each Bun, and pour some of the pan glaze on top. Finish with sliced Scallions, Radishes, and Pickles. Close the buns and serve right away.
I hope you swoon over these the way we did! Wishing a calm and happy week to all!