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[:es]Antes de nada deciros que esta receta es maravillosa.
Vamos a preparar panceta de cerdo cocinada a baja temperatura en el horno durante 3 horas con una salsa muy especial y muy oriental.
Con la panceta rellenaremos los panes taiwanés al vapor. Los baos son bocadillos orientales que se cocinan al vapor. Podéis hacerlos o comprarlos en tiendas especializadas. Ahora encontraréis baos de calidad listos para solamente tener que cocerlos al vapor y servir.
Besos
Bao especial
2019-05-05 20:02:36
Serves 6
Print
Prep Time
10 min
Para preparar la panceta de cerdo
- 1 kilo de panceta de cerdo, sin la piel cortada en trozos de 8cm x 4cm.
- Harina para dorar la panceta
- sal
- Aceite de sésamo
- 12 baos
Para la salsa
- 2 cebollas pequeñas
- 1 medio ( grado de picante) chille rojo sin semillas y cortado en rodajas
- 100 g jengibre pelado y cortado en trozos grandes
- 2 estrellas de anis
- 4 dientes de ajo picados
- 1 c.c 5 especias en polvo
- 1 c.c semillas de hinojo
- 50 ml salsa de soja light
- 1.5 l fondo de carne oscuro
Para terminar la salsa
- 45 g jengibre muy picado
- 1 chilli rojo medio picante
Para la guarnición
- 12 baos ( tiendas orientales)
- cilantro
- hojas de lechuga romana
- salsa chilli dulce con medio punto de picante ( mild sweet chilli)
- ajetes laminados
Instructions
- Precalentar el horno a 140ºC.
- Cortar, sazonar y enharinar la panceta.
- En una olla calentar aceite de sésamo. Añadir la panceta y dorarla muy bien.
- Añadir las dos cebollas pequeñas troceadas, el jengibre, el chillie, las estrellas de anís, el ajo y las especias. Dejar al fuego 10 minutos y para terminar añadir la salsa de soja y cubrir con el fondo oscuro de carne.
- Introducir en el horno durante 3 horas ( si fuera necesario cubrir la carne con papel de horno para evitar que se seque durante la cocción).
- Antes de retirar del horno comprobar que la carne está muy tierna y si durante la cocción necesitara más caldo añadirlo.( pensad que el líquido va a reducir un poco durante las 3 horas...).
- Retirar la carne del horno y dejar reposar 30 minutos.
- Sacar la carne de la salsa y ponerla en una cazuela pequeña y limpia.
- Hervir la salsa y añadir 1 c.s. de maicena disuelta en un poco de agua.
- Dejar cocer la salsa durante 10 minutos a fuego medio bajo.
- Colar y verter la salsa sobre la carne.
- Mientras tanto hervir en agua hirviendo los 50 g de jengibre y el chilli rojo durante 4 minutos. Escurrir y pasar por agua fría. Añadir a la salsa y mezclar. Este estofado oriental estará mucho mas rico 24 horas después.
- A la hora de servir cocer los baos al vapor durante un par de minutos. Rellenar los baos con un poco de cada cosa, la panceta desmenuzada con un poco de salsa y terminar añadiendo la salsa dulce picante.
- Servir enseguida y dsifrutadlos!!!!
Catering Iria Castro https://www.iriacastro.com/
We will prepare pork belly cooked at low temperature in the oven for 3 hours with a very special and very oriental sauce.
With the bacon we will fill the Taiwanese breads with steam. The BAOs are Oriental snacks that are steam-cooked. You can make them or buy them in specialty stores. Now you’ll find quality baos ready to just steam and serve.
Kisses
Nice baos buns
2019-05-05 20:56:38
Serves 6
Print
Prep Time
10 min
Cook Time
3 hr
To prepare pork belly
- 1 kilo of pork bacon, without the skin cut into pieces of 8cm x 4cm.
- Browning Flour
- Salt
- Sesame oil
For the sauce
- 2 small onions
- 1 medium (grade of pungent) red chille without seeds and sliced
- 100 g peeled ginger and cut into large chunks
- 2 star Anis
- 4 chopped garlic cloves
- 1 c. C 5 Spices Powder
- 1 c. C Fennel seeds
- 50 ml light soy sauce
- 1.5 L Dark Meat Bottom
To finish the sauce
- 45 g very chopped ginger
- 1 chilli Red Medium hot
For lining
- 12 baos (Oriental shops)
- celery
- Romaine lettuce leaves
- Sweet chilli sauce with half a hot spot (mild sweet chilli)
- springs onions
Instructions
- Preheat the oven to 140 º C.
- Cut, season and flour the bacon.
- In a pot heat sesame oil. Add the bacon and brown it very well.
- Add the two chopped small onions, ginger, chilli, anise stars, garlic and spices. Leave to the fire 10 minutes and to finish add the soy sauce and cover with the dark bottom of meat.
- Place in the oven for 3 hours (if it is necessary to cover the meat with baking paper to prevent it from drying during cooking).
- Before removing the oven, make sure that the meat is very tender and if the cooking needs more broth, add it. (think that the liquid will reduce a little during the 3 hours...).
- Remove the meat from the oven and let stand for 30 minutes.
- Take the meat out of the sauce and put it in a small, clean casserole.
- Boil the sauce and add 1 C.S. of cornstarch dissolved in a little water.
- Let the sauce cook for 10 minutes on medium low heat.
- Strain and pour the sauce over the meat.
- Meanwhile boil in boiling water the 50 g of ginger and the red chilli 4 minutes.
- Drain and go through cold water. Add to the sauce and mix. This oriental stew will be much richer 24 hours later.
- When serving, cook the steam baos for a couple of minutes. Fill the baos with a little bit of everything, the bacon crumbled with a little sauce and end up adding the hot sweet sauce.
- Serve right away and enjoy!!!!
Catering Iria Castro https://www.iriacastro.com/