You’re probably saying to yourself ‘dim sum does not mean a full serving of pulled pork, sans outer dough layer!‘ and you’d be completely right! However the name came about because I have been meaning to make these steamed pork buns for years, the recipe is from April 2009. Slack much? I found it in the Dim Sum section of a Cuisine at Home magazine (swear by them, such great recipes!) and so goes the title of my post.
I decided to put the pulled pork over some mashed potatoes and top it off with the best sugar snap peas I’ve had instead of taking the sandwich route. So good! The sauce has a lot of ingredients in it, many which I’ve added myself. Seriously, sometimes when I start making a dish I just can’t stop with the ingredients. Luckily I was measuring this time! The pork is really fantastic, I put it in the slow cooker in the morning before work on low and when I got home it was perfect. So tender and juicy. I took a shortcut and used instant mashed potatoes, what can I say? I was hungry and not willing to wait. 😉
Dim Sum Pulled Pork
Pork BBQ rub
Adapted from Cuisine at Home (Issue no. 63, June 2007)
1 pork tenderloin
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1/2 tablespoon ground white pepper
1 1/2 tablespoons dry mustard
2 teaspoons paprika
Combine the rub ingredients in a bowl. Rub the paste all over the tenderloin, let it stand for 2 hours or overnight.
Barbecue Pork Bun Sauce
Adapted from Cuisine at Home (Issue no. 74, April 2009)
1 teaspoon canola oil
1 small onion, diced
1 clove garlic, minced
2 tablespoons hoison sauce, oyster sauce & sesame oil
1/4 cup ketchup, soy sauce and apple sauce
1 teaspoon ground ginger
2 tablespoons Thai chili sauce and dark brown sugar
1 bottle beer
1 16 oz bottle root beer
3 tablespoons cornstarch
1 tablespoon water
1 tablespoon hoison sauce
Saute onion in a saute pan for 3-5 minutes, add garlic and cook for another 30 sec-1 min. Add hoison sauce, oyster sauce, sesame oil, ketchup, soy sauce, apple sauce and ground ginger. Stir to combine.
Add chili sauce and brown sugar, stir to combine. Bring to a low simmer. Then add the beer. Simmer over medium-low heat for 12 minutes. Remove from heat and reserve. Refrigerate until needed.
Add pork tenderloin, bbq sauce & rootbeer to your slow cooker. Turn on low, cover and cook for about 10 hours. Remove lid, take tenderloin out of slow cooker and shred using two forks. Turn the slow cooker with sauce to high. Combine the cornstarch, water & hoison in a small bowl and whisk into sauce. Allow to thicken then add pork. Toss to coat & serve.
Sweet Sesame Snap Peas
3 oz sugar snap peas
2 teaspoons Brummel and Brown yogurt spread (butter)
1/2 teaspoon salt
1/2 tsp sugar
sprinkle of sesame seeds
Slice the sugar snap peas on a diagonal.
Saute the peas in the butter for approx 2 minutes. Add sugar and salt and saute for another 2 minutes or until crisp-tender.
Sprinkle peas with sesame seeds & serve.