Xiao Long Bao Jam

Xiao Long Bao Jam

Yongfook

by Yongfook

This was a masterpiece. So good. I've always loved the taste of the brothy, meaty filling of xiao long bao with the sharp, sweet tang of the ginger and black vinegar you eat it with. I thought how good it would be to enjoy that on bread. Now you can!

Recipe Stats

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  • Serves 4
  1. Pork Ribeye Steaks (2)
  2. Onion (1)
  3. Garlic (3 cloves)
  4. Young Ginger (3 inch piece)
  5. Soy Sauce (1 tbsp)
  6. Shaoxing Wine (1 tbsp)
  7. Sesame Oil (1 tbsp)
  8. Black Vinegar (1 tbsp)
  9. Peanut Oil

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How to Cook

Finely dice the onion and cut the pork into cubes.

Step 1

Finely dice the onion and cut the pork into cubes.

Grate the garlic and the ginger and rub it all over the pork cubes.

Step 2

Grate the garlic and the ginger and rub it all over the pork cubes.

In an oven-proof pot with a lid, soften the onions in about 4 tbsp of peanut oil on a low heat for 5 minutes.

Step 3

In an oven-proof pot with a lid, soften the onions in about 4 tbsp of peanut oil on a low heat for 5 minutes.

Add the pork and still on a low heat, stir gently for 2 mins until the surface begins to go opaque.

Step 4

Add the pork and still on a low heat, stir gently for 2 mins until the surface begins to go opaque.

Add the soy sauce, shaoxing, black vinegar and sesame oil. Mix well and cover.

Step 5

Add the soy sauce, shaoxing, black vinegar and sesame oil. Mix well and cover.

Put into a preheated 150C oven for 1.5 hours.

Step 6

Put into a preheated 150C oven for 1.5 hours.

After 1.5 hours the meat will be super soft and falling apart. It should basically fall apart when you prod it with a spoon. If it doesn't, return it to the oven for another 30 mins.

Step 7

After 1.5 hours the meat will be super soft and falling apart. It should basically fall apart when you prod it with a spoon. If it doesn't, return it to the oven for another 30 mins.

You can shred the meat with a fork but I find it easier to use the plastic blade attachment on my food processor to break up the meat.

Step 8

You can shred the meat with a fork but I find it easier to use the plastic blade attachment on my food processor to break up the meat.

Mmmm chinesey, porky goodness.

Step 9

Mmmm chinesey, porky goodness.

Finely julienne some ginger and soak in a little black vinegar for 1~2 mins. Spread the jam on bread and sprinkle the ginger liberally on top. Eat with hands, not chopsticks.

Step 10

Finely julienne some ginger and soak in a little black vinegar for 1~2 mins. Spread the jam on bread and sprinkle the ginger liberally on top. Eat with hands, not chopsticks.

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