The Delightful Taiwanese Pepper Pork Buns: A Flaky, Flamboyant Treat
In the world of Asian cuisine, few delights are more tantalizing than the Taiwanese pepper pork bun, a scrumptious and flaky pastry filled with a mouthwatering mixture of tender pork, crunchy vegetables, and sweet and spicy peppers. This popular snack has captured the hearts of many, and for good reason.
A Brief History
Originating in Taiwan, the pepper pork bun, also known as "la bein xiāo" or " Taiwanese pepper buns," has a long and storied history that dates back to the 17th century. As the name suggests, it is believed to have been influenced by the pepper-rich cuisine of European traders who arrived in Taiwan during the Dutch colonial period. The combination of tender pork, crunchy vegetables, and sweet and sour peppers created a flavor profile that quickly became a hit with locals and travelers alike.
The Perfect Combination
So, what makes the Taiwanese pepper pork bun so special? The answer lies in the delicate balance of flavors and textures that come together in each bite. The flaky, buttery crust is punctuated by chewy, tender pork, while crunchy vegetables like cabbage and carrots add a satisfying crunch. But it’s the peppers – a mix of sweet and hot peppers – that really elevate the dish, adding a pop of color and a burst of flavor to each bite.
The Art of Preparation
The art of making Taiwanese pepper pork buns is a time-honored tradition passed down through generations of bakers. The process begins with a special dough, made from a mixture of flour, yeast, and lard, which is allowed to rest for hours to develop a delicate, flaky texture. The pork and vegetable filling is then added, along with a special sauce made from soy sauce, vinegar, and sugar, before being wrapped in the dough and steamed to perfection.
Where to Find Them
If you’re a traveler, you’re in luck – Taiwanese pepper pork buns are widely available at street stalls, markets, and restaurants throughout Taiwan. In fact, they’re often served as a snack or light meal at traditional tea houses and bakeries. For those unable to visit Taiwan, many Asian markets and bakeries around the world offer their own versions of this delicious treat.
Conclusion
The Taiwanese pepper pork bun is a culinary masterpiece, a symphony of flavors and textures that will leave even the most discerning palate eager for more. With its rich history, intricate preparation, and unbeatable flavor, it’s no wonder this snack has captured the hearts of millions. Whether you’re a foodie, a traveler, or simply a fan of all things delicious, the Taiwanese pepper pork bun is an experience not to be missed.
Taiwanese Pepper Pork Buns
Full recipe including video: https://cookwitheugene.substack.com/p/taiwanese-pepper-pork-buns
Ingredients
For the dough:
* 300g (2½ cups) plain all-purpose flour, plus extra for dusting
* 150ml (⅔ cup) milk, warmed
* 2 tbsp caster sugar
* ½ tsp salt
* 2 tsp dried active yeast
* 2 eggs
* 2 tbsp lard, melted
* Neutral oil, for greasing
* 3 tbsp sesame seeds, toasted
For the flour paste:
* 3 tbsp flour
* 80ml (⅓ cup) warm water
* 40ml (⅙ cup) warm milk
For the filling:
* 350g (1½ cups) fatty minced (ground) pork (>20% fat)
* 1 tsp freshly ground black pepper
* 2 tbsp sesame oil
* 1 tbsp rice wine/vinegar
* 1 tbsp light soy sauce
* ½ tsp grated nutmeg
* ½ tsp fine sea salt
* 5 spring onions, finely sliced
Method
1. Make the flour paste:
Place 3 tablespoons of flour in a small saucepan. Add 80ml of warm water and 40ml of warm milk. Cook over medium heat for 3–4 minutes until thickened and gluey, then set aside.
2. Make the dough:
In a mixing bowl, combine the 300g of flour with the sugar and salt. Add the yeast to the rest of the warm milk and combine until the yeast is completely dissolved and the mixture is slightly frothy. Add the yeast mixture to the flour, along with one of the eggs and the melted lard, then add the flour paste. Combine everything until it comes together to form a dough. Knead for 10–15 minutes (or use a stand mixer for 5–8 minutes) until smooth and even-textured.
Coat your mixing bowl in oil. Put your dough into the bowl and cover with a clean, damp tea towel. Leave in a warm place to rise for 1–1½ hours.
3. Prepare the filling:
While the dough is proving, make the filling. Place all the ingredients for the filling except the spring onions (scallions) in another mixing bowl and beat together until well combined. The mixture should resemble a paste.
4. Shape the buns:
When the dough has finished proving, turn it out onto your work surface and knead to knock out the air. Roll the dough into a long sausage and split it into 8 equal-sized pieces (65–70g), then roll each one into a ball.
5. Assemble the buns:
Flatten the dough balls and roll each into a wrapper about 15cm (6in) in diameter. Place 2 tablespoons of filling in the middle of each wrapper, top with the spring onions, and pinch the dough closed. Place the buns pinch-side down on a tray lined with baking paper, spaced not less than 1cm (½in) apart, and leave to rise for at least 15 minutes.
6. Bake the buns:
Preheat the oven to 200°C (400°F/Gas 6).
Beat the remaining egg and brush the tops of the buns with it before sprinkling with the sesame seeds. Bake in the oven for about 25-35 minutes, or until the tops of the buns are golden and crisp. Let the buns cool slightly before devouring.