The inspiration for this cook came from a fella named Bob, who is a regular on another forum I follow. Details can be found on his blog.
I had some pulled pork leftover from one of he first few cooks I did after I brought my large home in December 2012. I may not have posted it, since we had guests that week and the house was a little crazy in terms of cooking. I had a platesetter back then, pecan wood for smoke, 275°F-ish overnight. It was the first overnight cook in the egg.
Looked like this in the morning, back in December. Bone wiggled just right. See how shiny the gasket is?
Pulled and ready to eat (some would be frozen for later use).
Fast forward to yesterday (Sunday).
Prepped the dough. Let it rise, then portioned out and filled with the pulled pork. The formed bao's proofed for another hour while I got the steaming apparatus set up. My bao forming skills leave much to be desired.
Steaming apparatus consists of our old bamboo steamer, lined with napa cabbage leaves, and a wok I picked up at an estate sale on Saturday. Not a fancy one, but at $4 it was a pretty good deal. It fits the small perfectly, so I'll see how it lasts. Bao's were steamed for about 15mins.
They looked beautiful steaming on the counter!
And a shot of the finished product:
They were good! The bao was a little sweet, so I will add some salt next time. Also the pork dried out just a bit, so I may steam for a shorter time in the future. I'm going to be eating these for breakfast this week.
Thanks for looking.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.