Pineapple satay pork with shallot steamed buns

Give pork buns a fun new twist by serving them in steamed shallot buns.

Recipe «Pineapple satay pork with shallot steamed buns» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 190g crunchy peanut butter, 1 large lime, rind finely grated, juiced, 1 stick lemongrass, white part only, finely chopped, 20g palm sugar, grated, 2 tsp grated fresh ginger , 1 garlic clove, chopped, 60ml pineapple juice, 1 1/2 tbsp fish sauce , 2 long fresh red chillies, thinly sliced, 650g pork fillet, trimmed, 250ml coconut milk, 2 green shallots, thinly sliced, 1 tsp sea salt, 300g self-raising flour, Fresh coriander sprigs, to serve, Fresh bean sprouts, to serve.

Ingredients:

• 190g crunchy peanut butter 
• 1 large lime, rind finely grated, juiced 
• 1 stick lemongrass, white part only, finely chopped 
• 20g palm sugar, grated 
• 2 tsp grated fresh ginger 
• 1 garlic clove, chopped 
• 60ml pineapple juice 
• 1 1/2 tbsp fish sauce 
• 2 long fresh red chillies, thinly sliced 
• 650g pork fillet, trimmed 
• 250ml coconut milk 
• 2 green shallots, thinly sliced 
• 1 tsp sea salt 
• 300g self-raising flour 
• Fresh coriander sprigs, to serve 
• Fresh bean sprouts, to serve 
• Fresh pineapple batons, to serve 

Instructions

1. Preheat oven to 180C/160C fan forced. Use a stick blender to blend peanut butter, lime rind, juice, lemongrass, sugar, ginger, garlic, pineapple juice, fish sauce and 1 chilli until smooth.
2. Heat an ovenproof frying pan over medium-high heat. Spray pork with oil. Season. Cook, turning, for 5 minutes or until browned. Remove from heat. Pour over 1 1/2 tbs satay sauce. Roast for 12 minutes or until just cooked through. Transfer to a plate to rest for 5 minutes. Slice pork.
3. Meanwhile, combine milk, shallot and salt in a bowl. Sift over flour. Stir with a wooden spoon to combine. Turn onto a floured surface. Knead until just smooth. Roll into a 7cm- thick log. Cut into 8 pieces. Shape each piece into a 13cm oval. Fold in half. Place each piece of dough on a small square of baking paper. Cook buns in a bamboo steamer over a saucepan of boiling water over high heat, covered, for 12 minutes or until puffed and cooked through.
4. Serve buns with pork, coriander, sprouts, pineapple, remaining chilli and satay sauce on the side.