COOK & EAT WITH FAYE | HOW I MADE KEKE PUA'A | PORK BUNS

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often less expensive and still flavorful.

hoisin sauce

🥗Healthier: miso paste + honey

💰Cheaper: soy sauce + sugar

Miso and honey provide a similar sweet-savory flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

Dissolve yeast in warm water and let sit until frothy, about 5 minutes.

Mix flour, sugar, and salt in a large bowl.

Add the yeast mixture and knead until smooth, about 10 minutes.

Cover the dough and let rise in a warm place until doubled in size, about 1 hour.

In a skillet, heat cooking oil over medium heat and sauté garlic, ginger, and green onions until fragrant, about 2 minutes.

Add pork shoulder, soy sauce, hoisin sauce, and black pepper; cook until pork is browned and cooked through, about 10-15 minutes.

Remove from heat and let the filling cool slightly.

Divide the dough into equal pieces and roll each into a circle.

Place a spoonful of pork filling and a half of a hard-boiled egg in the center of each circle.

Fold the edges of the dough over the filling and pinch to seal.

Place buns on parchment paper in a steamer basket and let rise for 30 minutes.

Steam the buns over boiling water for 15-20 minutes until fluffy and cooked through.

Alternatively, bake in a preheated oven at 375°F until golden brown, about 20 minutes.

Cooking Techniques

Spice Level:

Allergens