Cuisinart CSO-300 manual Steamed Pork Buns, Makes 4 entrée or 6 appetizer servings, Makes 16 buns

Asian-Style Pork Ribs	Nutritional information per rib:
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These sweet and savory ribs are delicious on their own but they are also	t GBU H t TBU GBU H t DIPM NH t TPE NH
the filling for our pork buns in the next recipe.	t DBMD NH t GJCFS H

Active Time: 10 minutes Total Time: Overnight plus 2 hours 10 minutes

Makes: 4 entrée or 6 appetizer servings

1cup hoisin sauce

½cup soy sauce, low-sodium

1tablespoon yuzu juice* or fresh lime juice

1tablespoon mirin

1tablespoon fish sauce

1one- to two-inch piece of ginger, peeled and halved

2 garlic cloves, peeled

½ cup packed light brown sugar

¼ cup grapeseed oil

1rack bone-in pork ribs (about 3 pounds), cut into individual ribs

1.Put all ingredients except ribs in the jar of a blender in the order listed. Blend on high until completely homogenous.

2.Put ribs in a stainless steel bowl and coat completely with the marinade. Cover the bowl tightly with plastic wrap and chill in the refrigerator overnight.

3.Take the meat from the refrigerator and remove as much marinade from each individual rib as possible. Fit the ribs in a single layer on the baking pan and put in the oven with the rack in the middle rack position. Set the oven to Bake Steam at 350°F for 60 minutes. When time expires, reset to 225°F for an additional hour on Bake Steam.

4.Remove the ribs from the oven and serve.

*Yuzu is a Japanese citrus fruit that is quite sour. Yuzu juice can be found at Japanese grocery stores or gourmet shops.

Steamed Pork Buns

These delicate breads are a classic dim sum component and have quickly

become a favorite in our test kitchen.

Active Time: 1 hour 25 minutes Total Time: 3 hours 25 minutes

Makes 16 buns

1recipe Asian-Style Pork Ribs, cooled

1teaspoon active dry yeast

¼cup granulated sugar, divided

11⁄3 cups warm water (105–110°F), divided

3cups unbleached, all-purpose flour, plus more as needed

¼ teaspoon baking soda

1 tablespoon canola oil

1.Remove meat from ribs and shred well. Keep refrigerated until ready to use. If desired, reserve any juices from the ribs after baking to moisten meat before filling.

2.Mix yeast with a pinch of the sugar and stir into 1⁄3 cup of the warm water. Let stand 5 minutes until foamy.

3.In a large stainless steel bowl combine the flour, remaining sugar and the baking soda. Stir to mix and make a small well in the center.

4.Add the remaining water to the yeast mixture and slowly pour it into the flour, using one hand to pour while the other mixes the dough. If the dough appears too wet, add more flour, 1 tablespoon at a time until the dough starts to come together. Add the oil and use your hands to work the dough until well combined.

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