Pretzel Bao With Sweet Hot Mustard Pork (pic heavy)

I saw this recipe some time back and took advantage of a rainy day to finally cook it. First, the finished product:



Marinated a 2 lb pork loin for about an hour:

• For the Marinated Pork:
• 2 medium garlic cloves, minced
• 1 small shallot, minced
• 1 (1/2-inch) knob fresh peeled ginger, minced
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons Chinese hot mustard
• 2 tablespoons sesame paste
• 2 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 2 pounds boneless pork loin, belly, or butt 

Cooked indirect until 135 IT:



Switched to raised direct and applied honey glaze, cooked about 10 minutes:



Chopped up the pork finely and added the sauce:

• For the Sauce:
• 1 bunch chives, chopped
• 1/3 cup Chinese hot mustard
• 1/3 cup sesame paste
• 1/3 cup honey

Baked baking powder (1 hour at 250) and reserved:



Made the Tangzhong...2 Tbs flour and half cup of water, and cooked until thick and slightly brown. Had never done that before, was vaguely reminiscent of making a rue. Set aside and let cool while working on rest of dish. 



Made the dough and let it rise until roughly doubled:

• Dough:
• 1-1/2 cup milk 
• 2 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 3 cups bread flour
• 1 teaspoon kosher salt
• 1 large egg
• 2 tablespoons unsalted butter, melted and cooled
• The Tangzhon (cooled)

Divided dough in four, then rolled small balls. Made balls, made hole, filled with meat mixture, and sealed. Dipped the tops in an alkaline solution of 2 cups hot water and 1/2 cup of the baked baking soda. Put on parchment lined baking sheet. Brushed on egg and after mixture, sprinkled with salt and sesame seeds. 



Cooked at preheated 350 oven (too many to easily fit on egg). Cooked 20-30 mint use until dark brown like a pretzel role. (I pulled the first batch too soon and had to put back in)



This we're really good...but a lot of work.