Ingredients for pulled pork for 4 people<\/u><\/b><\/p>\n
– 600g pork shoulder<\/p>\n
– 3 garlic cloves<\/p>\n
– 2 tbsp. tomato paste <\/p>\n
– 2 tbsp. honey <\/p>\n
– 2 tbsp. soy sauce <\/p>\n
– 1 tablespoon Worcestershire sauce <\/p>\n
– 1 tablespoon cider vinegar <\/p>\n
– 1 tablespoon paprika (ideally smoked) <\/p>\n
– 1 vegetable bouillon cube<\/p>\n
– 1 glass of water<\/p>\n
Ingredients for the bao (8 pieces)<\/u><\/b><\/p>\n
– 400g T45 wheat flour<\/p>\n
– 200g warm water<\/p>\n
– 20g cane sugar<\/p>\n
– 6.5g dry baker’s yeast<\/p>\n
– 1 pinch salt<\/p>\n
– 1 tablespoon olive oil <\/p>\n
To serve <\/u><\/b><\/p>\n
– 1 small carrot<\/p>\n
– 1 spring onion stalk<\/p>\n
– 1 small cucumber<\/p>\n
– Coriander<\/p>\n
– Sesame seeds<\/p>\n
Course<\/u><\/b><\/p>\n
1\/ Preparing the pulled pork <\/b><\/p>\n
– Preheat oven to 150\u00b0C <\/p>\n
– In a bowl, mix the tomato paste with the paprika, honey, cider vinegar, soy sauce and Worcestershire sauce. <\/p>\n
– Place pork in an ovenproof casserole dish. Brush the pork with all the sauce. <\/p>\n
– Add the glass of water to the bottom of the casserole, along with the stock cube and garlic cloves. <\/p>\n
– Cover and bake for 4 hours. <\/p>\n
2\/ Prepare the gua bao (2 hours after starting to cook the pork)<\/b><\/p>\n
– Mix lukewarm water with sugar and yeast. Leave to foam for 10 minutes. <\/p>\n
– Place the flour, salt and olive oil in the bowl of a food processor. Pour the water\/yeast mixture over the flour and mix at low speed. When the mixture is smooth, increase the speed a notch and knead for 10 minutes. <\/p>\n
– Gather the dough into a ball and double its volume in a bowl covered with a tea towel. Allow about 1h30. <\/p>\n
– Cut dough into 8 equal balls, shape into balls.<\/p>\n
– Roll out each ball into an oval. <\/p>\n
– Place a lightly oiled square of parchment paper over half the oval and fold the other half over it. Place the dough on another square of parchment paper, and place on a baking sheet or tray. <\/p>\n
– Repeat with the remaining dough balls. <\/p>\n
– Cover with cellophane or a tea towel and leave to rise again for 30 minutes. <\/p>\n
3\/ Preparing the garnish <\/b><\/p>\n
– Peel and grate the carrot<\/p>\n
– Wash the cucumber and slice thinly, as well as the spring onion.<\/p>\n
– Rinse and dry the coriander <\/p>\n
– Remove the pulled pork from the pan and scrape the meat with a fork to shred it. Mix the meat with the rest of the sauce (you can reduce it over high heat for 5 minutes if it’s too liquid). <\/p>\n
4\/ Cooking and garnishing the gua bao <\/b><\/p>\n
– Bring a large pot of water to the boil. Place your bao in a steamer basket and cook for 10 minutes over medium heat (the water should not boil too much). Garnish the still-warm gua bao with pulled pork and raw vegetables. Serve with sesame seeds and coriander. Enjoy with our Cr\u00e9mant de Bourgogne Grande Cuv\u00e9e S\u00e9lection. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients for pulled pork for 4 people – 600g pork shoulder – 3 garlic cloves – 2 tbsp. tomato paste – 2 tbsp. honey – 2 tbsp. soy sauce – 1 tablespoon Worcestershire sauce – 1 tablespoon cider vinegar – 1 tablespoon paprika (ideally smoked) – 1 vegetable bouillon cube – 1 glass of water … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":8111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":0,"footnotes":""},"categories":[248],"tags":[],"class_list":["post-8754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/comments?post=8754"}],"version-history":[{"count":1,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8754\/revisions"}],"predecessor-version":[{"id":10633,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8754\/revisions\/10633"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media\/8111"}],"wp:attachment":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media?parent=8754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/categories?post=8754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/tags?post=8754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}