I think we can safely say that, even in my short life as a blogger, I have established my love for Asian flavors. The strange thing is, I don’t like ginger in any other guise – not in candy, not in drinks, not in cakes or cookies – but put it with some meat and a few vegetables and I’m singing it’s praises.
Those of you who follow me on Twitter may have seen some of the build up to this particular recipe challenge. I was raring to go. All week long I had been looking forward to Sunday, when I would have the time to make my very own steamed pork buns. The recipe in my Olive magazine looked easy enough – time consuming, but each step seemed quite accessible.
Everything started off wonderfully, I skinned the the pork belly (and made some lovely pork scratchings which I then munched throughout the afternoon), sliced it up and made the marinade. Then I went to munch my scratchings and watch a bit of TV before attempting the dough.