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Carbon Black Steamed Buns filled with Crimson Red BBQ Pulled Pork

Technique: Dough (Yeast)

Part 1: BBQ Sauce
  • 250g Onion (Chopped)
  • Salt (To Taste)
  • 12g Ginger (Freshly Grated)
  • 250g Fresh Tomato Sauce
  • 20ml Worcestershire Sauce
  • 36ml Honey
  • 30ml Molasses
  • 28ml Apple Cider Vinegar
  • 10ml Rum or Bourbon (Optional)
  • 20g deZaan Crimson Red Cocoa Powder
  • 10g Smoked Paprika
  • 1 Garlic Clove (Roughly Chopped)
  • 2g Habanero Chilli (Powdered or Fresh)
  • 10ml Olive Oil (To Taste - additional ingredient)
  • 20ml Water (To Taste - additional ingredient)
  1. In a saucepan (medium/high heat), add Olive Oil and Onions. Caramelise Onions to a golden-brown colour.
  2. Once Onions are caramelised, add Ginger and saute ingredients for 2 minutes.
  3. Add all liquid ingredients, give them a good stir and reduce heat to low/medium. Add rest of the ingredients and stir until well combined (reduce to low heat).
  4. Let simmer for 20-25 minutes, stirring occasionally to prevent from burning the bottom. Note: If Sauce becomes too thick, add a bit of water to thin it out.
  5. Taste Sauce to make sure seasoning meets personal preference. If required, add extra at this point.
  6. Enjoy on any poultry or meat, barbequed vegetables (For example - Cauliflower, Corn, Sweet Potatoes).

TIP: Can be used as a marinate or an additional sauce.

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Part 2: Buns
  • 500g Plain Flour
  • 30g Sugar
  • 25g deZaan Carbon Black Cocoa Powder
  • 2g Salt
  • 60ml Milk
  • 210ml Water (50ml Warmed)
  • 4g Yeast (Dried)
  • 15ml Sunflower Oil
  • 15ml Rice Vinegar
  • 4g Baking Powder
  1. Prepare a lightly oiled bowl or container to allow the resting of dough.
  2. Sift flour, deZaan Carbon Black Cocoa Powder and 2/3 of Sugar and Salt into a mixing bowl. Set aside until ready to use.
  3. In a separate bowl, add remaining 1/3 of Sugar, Yeast and 50ml of warmed Water. Stir to activate the Yeast and allow to fully dissolve.
  4. In a separate bowl , add remainder of Water, Oil and Vinegar. Set aside until ready to use.
  5. Once fully dissolved, add the wet Yeast mixture to the Flour mixture in the mixing bowl.
  6. With a dough hook attachment, mix into a rough dough.
  7. At the same time, stream the remaining wet ingredients into the mixing bowl and create a smooth dough. Note: This process will take approx. 10-15 minutes.
  8. Once a smooth dough is achieved, transfer to prepared oiled bowl. Cover with a damp cloth for approx. 1.5-2 hours at room temperature. (TIP: Depending on weather circumstances, dough can also be left to double in size).
  9. Once dough has doubled in size, transfer dough onto a flat clean and floured work surface. Flatten dough out and knead in the Baking Powder.
  10. Proceed to roll dough out and cut off about 50g portions (approx. 17 servings).
  11. Once portions have been weighed, roll cut portions into balls. Transfer to a sheet tray lined with parchment paper. Cover with a damp cloth and let rest for about 3-5 minutes (If weather is leaning to the warmer side, allow them to rest 5-10 minutes in the refrigerator before rolling out again).
  12. At this time, prepare 17-20 rectangular pieces of parchment paper to fit over each individual dough. Set aside until ready to use.
  13. Once the dough has rested, roll each ball out into a flat circle with a rolling pin. Roll to about 4mm thickness. Transfer to prepared parchment paper (rectangular cut pieces prepared in step 12).
  14. Oil the inside of the bun using a brush and gently fold into a half moon shape, folding the top edge to meet with the bottom edge.
  15. Once step 14 has been repeated with all the buns, transfer all buns onto a sheet tray and cover with a towel. Allow to rest for approx. 1-1.5 hrs (or double in size).
  16. Prepare a steamer over bain-marie running on medium-high heat. Note: This step needs to be started once the dough is almost ready.
  17. Steam buns for about 7-8 minutes.

TIP: Buns can be pre-steamed ahead of time and rewarmed (by steaming for a maximum of 2 minutes).

Part 3: Pulled Pork
  • 1kg Pork Shoulder (Boneless)
  • 150ml Water
  • 100ml Apple Cider Vinegar or Rice Vinegar
  • 25g Brown Sugar
  • 4g Salt
  1. Preheat oven to 150ºC.
  2. Prepare a large casserole with a bit of water at the bottom.
  3. Place the Pork Shoulder (skin side up) in the casserole. Rub the shoulder with the Brown Sugar, Salt and ¼ Vinegar.
  4. Pour the rest of the wet ingredients onto the shoulder. Cover with an aluminum foil.
  5. Place in oven and cook for 4-6 hours, checking often for dryness. (TIP: If the shoulder becomes dry, pour a 1:1 mixture of vinegar and water over it to keep it from drying up).
  6. If the meat starts pulling apart from the center, then it is ready.
  7. Remove from the oven and transfer the meat on to a large flat dish. (TIP: Keep the juice for later when tossing the meat with the BBQ sauce).
  8. Once the meat is on the dish and becomes a bit cooler, shred the meat with the help of two forks.
  9. Once done with step 8 , add about 200g of BBQ sauce into the casserole, stir until well combined with the juice left over from cooking.
  10. Add ½ of the shredded pork back into the casserole and stir until the meat has been nicely (generously) coated.
  11. Add second ½ of the shredded pork and toss into the rest until all of the meat has been generously coated.

Note: If need be, add more of the BBQ sauce, recommended to sauce to preference.


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