Tag Archives: Brown sugar

Jerk Chicken with Coconut Saffron Rice and Black Beans

jerk chicken.jpg

The best jerk recipe I have ever tasted, delighted the senses, as it was fragrant, fiery hot and smoky all at once.The original recipe was developed by Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. Making a few adjustments, I added  fresh ginger, dark brown sugar and apple cider vinegar to the marinade. For best results and maximum flavor, let the chicken marinate overnight, covered, in the refrigerator.

As side dishes goes, this saffron rice recipe cooks up pretty quickly, making it a great dish if you are in a hurry. Another added bonus is that is one of those rare dishes that gluten free and vegan. However, if you are allergic to coconut milk, soy milk is a suitable substitute.

Serves 8

Ingredients:
For the Chicken:
1 medium onion, coarsely chopped
3 medium scallions, chopped
2-3 Scotch bonnet chili peppers, stems removed, chopped (or Habaneros)
2-inch piece fresh ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon Kosher salt
2 tablespoons dark brown sugar
1 tablespoon white or apple cider vinegar
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered

For the Saffron Coconut Rice and Beans:
1/4 teaspoon saffron threads
1 tablespoon plain water,at room temperature
2 cups uncooked white basmati rice (or any long grain rice)
2 teaspoons vegetable oil
1 shallot, chopped
1 clove garlic, chopped
1 3/4 cup coconut milk
2 cups water
1 teaspoon agave nectar, (or 1/2 teaspoon of sugar)
1/2 teaspoon turmeric
1/4 teaspoon cumin
1 teaspoon salt, or to taste
a pinch of ground nutmeg
One 15-ounce can of black beans, rinsed and drained
Lime wedges, for garnish

Special Equipment:
Latex gloves for handling the chilis and massaging the marinade under the chicken skin.

Directions:
For the chicken start preparing it a day or two ahead of actual cooking.

Pat chicken dry with paper towels.In a food processor, combine the onion, scallions, chiles, ginger, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg, salt and brown sugar; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Put on latex gloves and pour the marinade into a large, shallow dish. Slather the marinade all over chicken, including under skin, and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice, before proceeding.

Prepare a charcoal grill: Clean and oil grates.Light a grill and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300°F. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (See Cook’s Notes) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 35 to 45 minutes.

Uncover the grill. The chicken will be golden and mahogany in some spots. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal as needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour.

While chicken is cooking, begin to prepare the rice.

In a small bowl, soak saffron threads in the water, at room temperature, for 5 minutes and set aside.

In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in chopped shallot and garlic, and cook until soft, about 3 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.Gently stir in the coconut milk, water, saffron mixture, agave or sugar, turmeric, cumin taking care as the oil will splatter. Season with salt, and gently stir, making sure that nothing sticks to the bottom while everything comes to a boil.

Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice does not stick to bottom of pan and the sugar in the coconut milk does not burn. Allow to simmer *very* gently for 15-20 minutes, or until rice is tender.

Stir in the black beans and cook for a few minutes more until hot. Remove from heat and cover the saucepan. Allow to stand for 5 minutes. Fluff with a fork when you are ready to serve.

When the chicken is done, transfer to a platter.Garnish with lime wedges and serve with the rice.

Cook’s Notes:
Pimento wood sticks and chips are available at www.pimentowood.com.

Alternatively you bake the chicken in the oven if a grill is not readily available.After marinating and you are ready to cook the chicken, heat oven to 350°F and bake chicken for 45-55 minutes, until done.

Also, if time is of the essence, you can first bake the chicken at 300°F in the oven then finished off on the grill. This will result in crispy skin, with perfect texture and flavor.

All photographs and content, except where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Advertisements

Stove-top Pork Ribs

pork ribse

 

Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..

Need we say more?

As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!

By cooking your ribs in a cooking liquid  we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!

 

Adapted From
by Michael Bednarz
shared.com
May 11, 2017

Serves 4

Ingredients:
10 pork spareribs
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup granulated white sugar
10 cloves garlic, crushed
2-3 tablespoons ground cumin
2 teaspoons granulated onion powder
1 tablespoon dried rosemary
3-4 sprigs fresh oregano
3-4 sprigs fresh thyme
2 bay leaves
1 lime, juiced
2 tablespoons red wine vinegar
1 chicken bullion cube
Kosher salt, to taste*
ground black pepper to taste
2 limes, cut into wedges, for garnish
3-4 tablespoons snipped fresh chives, for garnish

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.

When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.

Cook’s Notes:
Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.

Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.

Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

To see how this recipe was originally made, see the video from shared.com in the video below:

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape</

Brown Sugar Chipotle Wings

DSC07595-otm@tk-brown sugar wings.jpg

Adapted from
Meredith Steele
Steele House Kitchen.com
November 20, 2015

For this Super Bowl Party LI (51), I was looking for something that had a taste of something that was sweet, spicy  and smoky with a touch of heat. I found this recipe for these baked Brown Sugar Chipotle Wings made with McIhenny Tabasco®  Chipotle Pepper Sauce. This particular flavor of pepper sauce blends Mexican heritage with the Louisiana traditions of Cajun and Creole cooking. A most divine combination, if I say so myself. Anyways, to make a long story short, these wings came out crispy with the meat practically falling off the bone and were ever so tender. This is just about the most perfect finger food for a party, game day or for any time that you want a quick snack to satisfy the flavor cravings. And the best part about it, you don’t have to fry the wings in a pot of hot oil!

Serves 4 to 6

Ingredients:
3 – 4 pounds chicken wings, cut into drums and flats, tip discarded
1 teaspoon kosher salt
1 tablespoon baking powder
3 Tablespoons melted unsalted butter
2 Tablespoons  light brown sugar
1 1/2 Tablespoons  McIhenny Tabasco®  Chipotle Pepper Sauce

Directions:
Preheat oven to 450°F.

Line rimmed baking sheet with aluminum foil, and set rack inside. Using  paper towels, pat the  chicken wings dry and place on a large rimmed baking sheet, being careful not to overlap.

Place 1/3 of wings in large bowl, sprinkle with 1 teaspoon baking powder and 1 teaspoon salt, and toss until thoroughly and evenly coated. Place on rack, leaving slight space between each wing. Repeat with remaining two batches of wings.

Place the wings in the oven and roast for 35 minutes. Flip wings, and continue to roast for 15 to 25 minutes longer until golden and crisp.

While the wings are roasting, combine hot melted butter, brown sugar, Tabasco® Brand Chipotle Pepper Sauce, and salt in a large bowl that is big enough to hold all the wings. Stir until smooth and sugar has dissolved.

Immediately after the wings come out of the oven, transfer them to the sauce and toss to coat. Plate the wings and serve.

Beer Pairings: wheat beers such as Hefeweizen or even a raspberry Lambic.

Cook’s Notes:
Baking powder, not to be mistaken with baking soda, is a leavening agent usually used in baked goods such as cookies and cakes. It’s a mixture of sodium bicarbonate, cream of tartar and cornstarch. When mixed with salt and coated on chicken the baking powder dries out the skin, leaving it crisp and crunchy. The science behind this cooking technique is that the addition of the baking powder raises the pH level in the chicken, making the wings more alkaline (basic) allowing the peptide bonds of the proteins in the skin to weaken, creating a texture that is less leathery or papery, and more crispy.

DO NOT use baking soda as a substitute for the baking powder. Baking soda will give your wings a  very distinct salty and  metallic bitterness that will not be pleasing to your taste buds.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

Maple Bacon Ice Cream

2312582853_5c9ce3d20c_o.jpg

 

 

I am one of those people who like to combine, savory, sweet, salty smoky flavors all  together in one bite and this recipe does just that.And the best thing about this ice cream is that it does not require a machine,  but will require the use  of your very ordinary, ever day  freezer.

 

Serves 12

Ingredients:
For the  bacon:
5 strips Maple smoked bacon
about 2 teaspoons light brown sugar

For the Ice Cream Custard:
One 14-ounce can sweetened condensed milk
1/2 teaspoon  salt
2 cups heavy cream

 

Directions:
For the Bacon:
To candy the bacon, preheat the oven to 400°F .

Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.

Sprinkle 1½ to 2 teaspoons of brown sugar evenly over each strip of bacon, depending on length.

Bake for 12 to 16 minutes. Midway during baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until as dark as mahogany. Remove from oven and cool the strips on a wire rack.

Once crisp and cool, chop into little pieces, about the size of grains of rice.

Note: The bacon bits can be stored in an airtight container and chilled for a day or so, or stored in the freezer a few weeks ahead.

For the Custard:
Remove the label from the can of the condensed milk. Place the can in a saucepan and fill with water, completely covering the can. Simmer the condensed milk on medium low for 2 hours. Keep a vigilant eye on the simmer can to make sure it stays under water at all times while simmering. After two hours, remove the can from the saucepan using tongs and allow the can to cool and set aside.

Add  the cooled caramelized milk to a large bowl, then add the salt and stir to combine.

In a separate  large bowl, add the heavy cream and  use an electric mixer on high speed, to  beat the heavy cream,  until thick, stiff peaks form, 3 to 5 minutes.

Add 1/3 of the whipped cream to the caramelized  condensed milk. Gently fold in the cream and combine. Add the remaining whipped cream.

Transfer the mixture to a loaf pan or freezer-safe container, cover  with plastic wrap and freeze until firm, for  at least 6 to 8  hours.

To serve, allow the ice cream to stand at room temperature for a few minutes. Stir in the the bacon bits. Serves scoops of the ice cream in bowls or on cones.

Note: The ice cream can be stored in the freezer for  up to 2 weeks.

 

TODAY.com Parenting Team FC Contributor

Lemon Pepper Shrimp

DSC03716.JPG

This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor

Shrimp In Thai Coconut Sauce

 

DSC03111 (3).JPG

Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce with bell peppers and sautéed shrimp for an easy dinner.

Serves 4

Ingredients:

1 pound jumbo shrimp
4 Tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 ½cups coconut milk
4 to 6 Tablespoons  fish sauce, or to taste
2 Tablespoons peanut butter
2 Tablespoons fresh lime juice
1 Tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 Tablespoons purple Thai basil leaves, torn
2 Tablespoons cilantro, chopped
1 scallion, sliced,  for granish
1 red hot Thai chile pepper, thinly sliced , for granish

Directions:

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and  crushed red pepper flakes. Toss to coat and let marinade for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl  mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ginger and turmeric and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil,  scallion and Thai chile peppers.

TODAY.com Parenting Team FC Contributor

Apple Pie In A Skillet

DSC00790

The stove top pizza in a cast iron skillet was such a success, I thought about cooking an apple pie in the skillet.

This recipe is so easy and so amazing with simple ingredients that you can find in your local supermarket, that it will make your mouth water with the taste of apples and spiced whipped cream.

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar
2 Pillsbury Pie Crusts, refrigerated
One 21-ounce can apple pie filling
2 Tablespoons cinnamon sugar
A pinch of cayenne pepper

 

For the Spiced Whipped Cream:
2 cups whipping cream, chilled
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
4 Tablespoons sugar

Special Equipment:
9-inch cast iron skillet
Metal Mixing bowl

Directions:
For the skillet pie:
Preheat the oven to 400 °F.

Melt the butter in a 9-inch cast-iron skillet; set aside 1 tablespoon of the melted butter for the top crust. To the melted butter, add the brown sugar and melt them together on medium heat, about 2 minutes. Remove from the heat and line the skillet with one of the pie crusts. Pour the apple pie filling over the crust and sprinkle with 1 tablespoon of the cinnamon sugar and pinch of cayenne pepper. Use the second pie crust to cover the filling. Brush the top with the reserved melted butter, then evenly sprinkle the remaining 1 tablespoon cinnamon sugar on top. Cut vents in the middle of the pie. Bake for 30 minutes.

For the spiced whipped cream:
Chill a large metal mixing bowl and a wire beater attachment in the freezer for about 20 minutes. Pour the cream, cardamom, cinnamon and sugar into the cold mixing bowl and beat until soft peaks form, 2 to 3 minutes; the mixture should hold its shape when dropped from a spoon. Be careful in not to overbeat the cream, or you will have sweetened butter on your hands.

Serve the pie hot, topped with a generous dollop of the spiced whipped cream.

DSC00795

*Cook’s Note:
Vanilla ice cream can also top the apple pie and served with a slice of cheddar cheese, if desired.

Pork Belly Baos

Did you know that Pork belly is the source of the much-loved bacon most people love to eat in Western countries, but it has been a staple in Asian countries for centuries?

This is my version of the most delicious Pork Belly Baos you will ever experience. It is sweet, savory, and spicy and is a fusion of cultures: starting with the pork belly, a Vietnamese caramel braising sauce, Chinese steamed buns,  Korean pickled bamboo shoots, and Japanese pickles. This common street food is elevated by the combination of flavors or textures.Exceptional food takes time to prepare, especially certain cuts of eat and this recipe is no exception. There are no short cuts in producing slow-cooked pork belly, which is sliced and simmered in a sweet-savory caramel sauce and sandwiched between soft, pillowy steamed buns. But it doesn’t stop there – a hit of spice comes from fresh chilies, green onions, pickled bamboo shoots and Japanese pickles, that tops off this amazing sandwich.A perfect pick me up snack that reminds me of sliders, and they will definitely please a crowd every time you serve them.

DSC03662

Makes 20 Baos

FOR THE PORK BELLY
1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh serrano chili pepper, minced
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup water

1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil. Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.

2. Unwrap the pork belly, and slice into 1/2″ pieces.

3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining pork belly slices.

5. Turn the heat to medium-low. Add in the garlic, ginger, chiles and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.

 FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh serrano chili, minced or sliced very thinly
1 teaspoon rice vinegar
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
1 jar Pickled bamboo shoots
1 jarJapanese  pickles (Kyuri asazuke)
hoisin sauce

Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Cook with caution: the oil will bubble and crackle while adding the chili sauce mixture.

FOR THE BUNS:
Makes 20 Buns

2 Tablespoons all-purpose flour for dusting work surface
2 cans Pillsbury Buttermilk Biscuit dough
1/4 cup canola oil
20 parchment squares (about 4×4-inch)

1. Dust work surface with the flour. Open the can of dough. There are 10 biscuits in each can. Separate out the biscuits. Keep the dough covered loosely with plastic wrap or towel. Roll each biscuit into an oval and fold in half.Lightly brush some cooking oil on the bottom of the buns Place on parchment square. Keep covered until ready to steam. Repeat the process with the second can of dough.

2. Prepare steamer. Place five to six buns on a heat proof plate.You will need to steam the buns in batches, to avoid overcrowding the plate while steaming and preventing the buns from sticking to each other.Steam the buns for 12 minutes.

To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce,a bit of the bamboo shoots and three Japanese pickles.