Tuesday, November 4, 2014

PORK ADOBO BUN (Pork Adobo Gua Bao)

After my visit to 8 Street at Westfield Garden City “Fresh Food Precinct” and dropping by at Grill n Bao for lunch (we’re regulars now), I was inspired to make my own Gua Bao but with a Filipino twist put into it.  This Pork Adobo Bun (Pork Adobo Gua Bao) of mine is the bomb!  You have to make it, seriously… it is so easy.

PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1]

 

PORK ADOBO BUN (Pork Adobo Gua Bao)

INGREDIENTS:

750g thick pork belly strips/rashers (4-5cm length), no skin

1 clove of garlic, peeled and crushed

1/2 medium onion, peeled and sliced

1-2 bay leaf

6-8 whole black peppercorns

1/8 cup white vinegar

1/4 cup soy sauce

2 1/2 cup water

1 tspn white sugar

 

2 cups coleslaw

2 handfuls of baby spinach leaves

6 frozen Gua Bao

*used U.S Measuring Cups & Spoons

PORK-BELLY-ADOBO-BUN-Bao-INGREDIENTS

 

PORK ADOBO COOKING PROCEDURE:

PORK-BELLY-ADOBO-BUN-Bao-STEP1-4--BU[1]

~  In a large deep pan, place your pork belly strips/rashers, garlic, sliced onions, bay leaf, peppercorns, vinegar, soy sauce and water.  Stir all the ingredients together making sure that the garlic/onions/bay leaf/peppercorns are fully submerged into the liquid.

ADOBO-PORK-BELLY-BUN-Bao-STEP5-8--BU[1]

~  Turn on your stove to high and bring the ingredients to the boil then let it simmer in medium heat.  Place a lid over your pan.  Occasionally flip the sides of the pork belly strips/rashers so that both sides of the meat absorbs the simmering sauce.

~  Let it cook slowly for 45mins then sprinkle in your sugar and flip over the pork belly strips a couple of times. As you flip over the meat at the same time slide the pieces on the pan to create that shiny glaze as the sugar melts.  At this stage there will be hardly any sauce and the tender pork belly strips/rashers have rendered their own oil.  Remove the pan and store the cooked Pork Belly Adobo strips/rashers in a bowl and cover with cling wrap.  Set aside.

 

GUA BAO COOKING PROCEDURE:

PORK-BELLY-ADOBO-BUN-Bao-STEP9--BUSO[1]

Frozen Gua Bao ~ Prepare your steamer with enough water and bring it to the boil, then lower the heat so that the water will be just simmering, place your steamer rack with your frozen Gua Bao pieces inside.  Cover the steamer with its lid and steam the Gua Bao for approximately 5mins. Turn off your stove and leave the Gua Bao inside your steamer while you ready your fillings.

 

ASSEMBLING:

PORK-BELLY-ADOBO-BUN-Bao-ASSEMBLING-[1]

~  Take out your Gua Bao and let it rest on a kitchen paper towel lined plate, so that the moisture from its base can be absorbed by the paper towel.

~  You should have your Gua Bao, Pork Belly Adobo (cut the pork strips into two lengthwise), washed/dried fresh baby spinach leaves and coleslaw.

PORK-BELLY-ADOBO-BUN-Bao-ASSEMBLING-[3]

~  On a clean chopping board or plate position your Gua Bao and lay out 4-6 baby spinach leaves inside.  Arrange your 2 slices of the Pork Belly Adobo as the 2nd layer and then top it off with a big generous serve of coleslaw.  Serve immediately!

 

NOTES:

  • You have to serve your Gua Bao (frozen variety) freshly steamed… once it turns cold, the buns will not be as fluffy and soft.

 

F.Y.I~  This is a sponsored post.  Grill n Bao (Ritchie) is fully aware of this homemade Gua Bao inspired version of mine prior to this recipe being posted on Busog! Sarap!  Grill n Bao’s “Gua Bao” are made from scratch and the owners have developed their dough recipe to make the buns stay soft and fluffy even when eaten cold.  Thank you very much Ritchie for taking the time to talk to me about Grill n Bao.

Fresh Food Shopping Experience at Westfield, Garden City

Brought to you by Nuffnang and Westfield Garden City.

Spuds & Plums - Westfield Garden City © BUSOG! SARAP! 2014

Have you been to Westfield Garden City lately?  Westfield Garden City just had a $400m redevelopment and you should see what they have done.  If you haven’t checked the place yet…you’re missing out on a wonderful revamped fresh food precinct with new specialty stores plus of course your regular supermarkets (Coles, Woolworths and Aldi).
I was invited to check out their fresh food precinct and was very pleased with what I saw. 
Spuds & Plums 1 - Westfield Garden City © BUSOG! SARAP! 2014SPUDS & PLUMS

I like the open layout design of Spuds & Plums (green grocer).  It creates this market style ambience and allows you to gain access at any point around the shop whether you’re just going to browse their fresh produce or buy something.  My bargain find was 1/2 head of cabbage for only 0.59¢ !

Sunlit Asian Supermarket - Westfield Garden City © BUSOG! SARAP! 2014SUNLIT ASIAN SUPERMARKET

Sunlit has a very spacious store to display their wares.  I love their tea section with different teapots adorning its elaborate bookcase entrance.  Products are neatly stacked and priced reasonably.  My bargain find was 2 doz. chicken eggs for $3 !

Top Chop - Westfield Garden City © BUSOG! SARAP! 2014 TOP CHOP

Top Chop offers fresh nicely packaged meats and they have a hot section where you can buy ready-to-eat Roast Chickens and hot meals/snacks.

Breadtop - Westfield Garden City © BUSOG! SARAP! 2014BREADTOP

I love Breadtop… with their vast assorted breads on display.  You can pick your own baked favourites in the display cabinets using their tongs and trays.

Woolworths, Coles & Aldi - Westfield Garden City © BUSOG! SARAP! 2014WOOLWORTHS, COLES AND ALDI SUPERMARKETS

Having the three major supermarkets under one roof is a big bonus for me as I love circling the specials on their weekly catalogues and going to the shops to buy the discounted products that our household uses around the house.

There are more shops opening soon around the vicinity of Westfield Garden City “Fresh Food Precinct” and when all of these shops are open, this area will be one of the busiest portions of the shopping centre.

8 Street - Westfield Garden City © BUSOG! SARAP! 2014

As 8 Street was just opposite Spuds & Plums we had our afternoon snack at Grill n Bao.  The concept of a hawker style Asian cuisine dining precinct inspired me to put my own twist on Mr H’s favourite Pork Belly Gua Bao for the rest of the TRIBE to try at home.  So armed with a new recipe idea we came back to the fresh food area and bought all the ingredients I needed.

What came out on that inspiration was a Filipino twist on the Grill n Bao’s Grilled Pork Belly Burger which I will call… Pork Adobo Buns !

I hope you give this recipe a try…{click here for Busog! Sarap! Pork Adobo Buns recipe}

PORK--BELLY-ADOBO--BUN-Bao--BUSOG-SA[1][2][9]PORK ADOBO BUN (Pork Adobo Gua Bao)

 

F.Y.IThank you to Nuffnang and Westfield Garden City for the opportunity of doing this sponsored post.  I truly enjoyed making the Pork Adobo Buns recipe inspired by Grill n Bao and revisiting the place again as Westfield Garden City Shopping Centre is one of our regular places to shop around.

Sunday, October 26, 2014

GOOD FOOD AND WINE SHOW 2014–BRISBANE (2)

GF&W_Brisbane_Strip_FA

So here it is…the most exciting part of the event!  Now I will take you on a visual tour to show you some of the yummiest stalls in Brisbane Good Food and Wine Show 2014….

Good Food and Wine Show 2014 - Ilias The GreekILIAS THE GREEK

Ilias the Greek Stall have the most wonderful characters looking after the stall.  Warm and friendly you can’t help but be drawn to their stall with them handing you toothpicks of their warm sweet Honey Puffs and delicious Halva pieces. I love the extra ambience their Greek music creates as it pumps out from their little sound system, if there was an award for the most happy atmosphere stall it would be won by Ilias the Greek Stall.

Saturday, October 25, 2014

GOOD FOOD AND WINE SHOW 2014–BRISBANE (1)

Good Food and Wine Show 2014 - Brisbane © BUSOG! SARAP! 2014

Brisbane Good Food & Wine Show was held last weekend (17-19 October) and I had an awesome time during the event. Saturday was a tight squeeze around 1-2pm and the waiting lines with the food trucks were insane but Sunday was more relax with lots of bargain/sale on offer.

I’ll be breaking my post on this food event into 2 parts as I went mad on taking pictures during my 2 days visits….yes, you heard it right!  Thanks to Square One PR, they provided me with a media pass which I can use during the duration of the show and I hope the 3 ladies who won those double passes did enjoy their visit during the weekend like I did.

Friday, October 17, 2014

GINATAANG TAMBAKOL STEAK (Tuna Steak cooked in Coconut Milk)

GINATAANG TUNA STEAKS © BUSOG! SARAP! 2014

It has been along time since I have posted a Filipino Recipe….so to make amends, here’s a simple recipe for Ginataang Tambakol Steak (Tuna Steak cooked in Coconut Milk).  I’ve added a few kamias to create a small souring effect on the overall taste of the sauce.  I find that this dish is quite good  when you break up the tuna steak and tossed in cooked pasta or in a mix salad and use the sauce as the dressing. I do hope you give this Busog! Sarap! recipe a try!

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