Chinese. Japanese. Korean.,  Fusion.,  Snacks. Savouries.

Chutney Pork in Mantou

The perfect food for any occasion, these steamed buns filled with soft, spicy and lightly tangy pork will be a favourite with everyone.

Serves:  4

 

10 g sugar

2 tablespoons cooking oil

250 g boneless pork loin, sliced thinly

125 g Devagi Chilli Apple Chutney

10 g (2) garlic cloves, peeled and left whole

10 g (2 cm) ginger, peeled and sliced

50 g shallots, peeled and left whole

2 cm cinnamon stick

2 star anise

15 ml (1 tablespoons) light soy sauce

30 ml Chinese rice wine

250 ml vegetable stock or water

1/2 teaspoon salt

160 g red capsicum, cut into 1 cm pieces or julienned

Mantou buns (available in most supermarkets) Thinly sliced spring onions, to serve

METHOD

  1. In a wok over a medium-high heat, melt the sugar in the cooking oil.
  2. Once the sugar has begun to caramelize, add the pork (take care, it may spit) and stir to coat.
  3. Keep stir-frying this for about 5 minutes.
  4. Add all the other ingredients except the last 3 items to the wok and simmer, covered over low heat, for 15 minutes, stirring frequently.
  5. Remove the cover and discard the ginger slices, garlic cloves, shallots, cinnamon stick, and star anise.
  6. Add in the red capsicum and cook and then reduce the sauce until it is thick and glossy and coating the meat.
  7. Steamed mantou buns in a steamer.
  8. Serve the cooked pork in a split mantou bun, topped with some chopped spring onions.

 

 

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