Bao-din

Adapted by StarChefs.com

INGREDIENTS:

Braised Pork Shoulder
Yield: 13 pounds
vegetable oil
8 pounds bone-in pork shoulder, coarsely chopped (or scraps; pieces with fat and skin are best)
2 heads garlic, halved
2 fingers ginger, halved
6 bay leaves
5 pods black cardamom
1/2 cup salt
1/2 cup black peppercorns
1 1/4 gallons water (or a stock)
Sticky Rice
2 quarts sticky rice, soaked and rinsed
2 pounds chicken hearts and gizzards, ground or finely chopped
1 tablespoon salt
Boudin
1 pound bacon, minced
2 pounds yellow onion, diced small
2 pounds bell peppers, diced small
1 bunch celery, diced small
2 cups minced garlic
2 cups minced ginger
2 stalks lemongrass, minced (white part only)
3 pounds pork liver, puréed in a Vitamix blender
1 cup thinly sliced green onion
1 bunch parsley, coarsely chopped
1 bunch cilantro, coarsely chopped
2 cups Creole spice
1 ounce smoked paprika
1 tablespoon Vietnamese sate chile paste
salt
Bao Dough
Yield: 50 bao
2 cups warm milk
1 teaspoon active dry yeast
1/2 cup sugar
3 ounces shortening, melted and cooled
4 1/2 cups all-purpose flour, plus additional as needed
1 1/12 cups cornstarch
1 tablespoon plus 1 teaspoon baking powder
1 pinch salt
Dipping Sauce
Yield: 3 cups
1/2 cup Kikkoman tamari
2 ounces Kikkoman orange sauce
2 ounce yellow mustard seeds
1 ounce brown mustard seeds
2 ounces black vinegar
1 1/2 cups fresh orange juice
Zest of 1 orange
2 ounces Creole mustard
1 ounce thinly sliced garlic chive
To Assemble and Serve
Yield: 1 serving
1/2-ounce cubes chile pepper gouda
vegetable oil

METHOD:

For the Braised Pork Shoulder

Heat oven to 225°F. In a heavy pan, heat oil and sear pork shoulder. Add garlic, ginger, bay leaves, cardamom, salt, and peppercorns; sauté. When garlic has lightly caramelized and spices are aromatic, transfer contents of pan to a deep hotel pan and add water. Cover securely with plastic wrap and foil and braise 5 hours, until pork is tender; cool in liquid.

For the Sticky Rice

Drain Braised Pork Shoulder and strain 1¼ gallons cooking liquid into a Vulcan Versatile Chefs Station braising pan; finely chop and reserve pork. To the braising pan, add all ingredients. Bring to simmer, cover, and cook 5 minutes. Turn off heat and let rice finish cooking for about 10 minutes. Remove lid and cool to room temperature. 

For the Boudin

In a large rondeau over medium high heat, render bacon and cook until golden brown. Add onions and peppers and sauté until golden. Add celery, garlic, ginger, and lemongrass and sweat 5 minutes. Add Sticky Rice and fold in liver and Braised Pork Shoulder. When liver is just set, remove from heat, gently fold in remaining ingredients, and season with salt. Transfer to sheet trays and cool in refrigerator. 

For the Bao Dough

In a small bowl, whisk to combine milk, yeast, and sugar, dissolving yeast. When mixture foams and yeast blooms, about 4 to 6 minutes, whisk in shortening. Into a separate bowl, sift the remaining ingredients. Add the yeast mixture to the dry ingredients and, using a rubber spatula, stir to combine. Add extra flour if dough is too tacky. On a lightly floured work surface, knead dough until smooth. Cover with a damp towel and let dough rise in warm place for 20 minutes. Using a pasta machine or rolling pin, flatten dough until ⅛-inch thick. Using a 5-inch ring mold, cut out circles from dough. 

For the Dipping Sauce

To a small nonreactive pot, add tamari, orange sauce, mustard seeds, black vinegar, and orange juice. Bring to a simmer, remove from heat, and steep 20 minutes; chill. Whisk in remaining ingredients. Let infuse 10 minutes. Hold at room temperature. 

To Assemble and Serve

Heat a steamer. Place 1 ounce Boudin in the center of each Bao Dough circle and top with 1 cube cheese. Fold up the Bao around the filling and seal and press into a puck shape. Set aside for 10 minute before steaming. Steam Bao 10 minutes. Heat a cast-iron pan over medium-high heat and add a light slick of oil. Sear Bao until golden on both sides. Serve warm with a ramekin of Dipping Sauce.