| Wednesday, 11 September 2013 10:00


Nadia G isn’t holding back in tonight’s episode, Gluttony G-Style, and neither are we! Tune in at 10pm ET and watch as Nadia G and the gang stuff their faces with THREE decadent meals so rich, so guilt-worthy, that you’ll just HAVE to try them yourself!

It works out, because this week’s challenge is: STEAMED PORK BELLY BUNS.


3/4 cup warm water
1 1/2 teaspoon active dry yeast
3 tablespoons canola oil
2 tablespoons raw sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 cups flour
1/4 cup canola oil

Pork belly:
1 pound pork belly, rind on
1/4 cup canola oil
1/4 cup tamarind paste
1/4 cup honey
2 Granny Smith apples, halved
3/4 cup apple juice

Hoisin balsamic sauce
1/4 cup tamari
2 teaspoons aged balsamic vinegar
2 teaspoon sesame oil
1 tablespoon molasses
1/2 teaspoon Chinese chili paste (Sriracha)
1/4 teaspoon freshly cracked pepper
2 tablespoons black bean paste

1/2 english cucumber, halved, finely sliced
1 green onion, finely chopped

Making the dough: Into a medium bowl add water and yeast and set aside for 5 minutes. Whisk in 2 tablespoons canola oil. To a food processor add raw sugar, salt, baking powder, and 1 3/4 cups flour. Pulse 2-3 times to combine. Pour yeast mixture into processor in a steady stream, and continue mixing for about 20 seconds. If dough doesn’t come together, add 1 tablespoon of warm water at a time and mix for 50-60 seconds. Coat ceramic bowl with 1 tablespoon of canola oil. Place dough in bowl, cover with plastic wrap and a tea towel. Let rise until nearly doubled (about 1 hour).

Making the buns: Lightly dust surface with flour and roll dough into a 16-inch log. Cut dough into 16 even parts. Roll each part into a ball and each ball into a disc. Brush canola oil on one half of disc and fold over into a semi-circle. Place 4 or 5 at a time on parchment paper and place on a bamboo steamer over boiling water. Steam for 7 minutes, until puffed.

Preheat oven to 325˚F

Making the pork belly: Score pork skin lengthwise, every half-inch. Brush with canola oil, tamarind paste, and honey. Place sliced apples, cut side down, in roasting pan and place pork on top. Add apple juice to bottom of pan and braise for 2 hours, until internal temperature reaches 150˚F.

Making the hoisin balsamic sauce: To a bowl add tamari, balsamic, sesame oil, molasses, hot sauce, pepper, and black bean paste. Mix.

Remove skin from pork, slice away any un-rendered fat found directly under skin and discard. Roughly chop the skin. Slice pork belly against grain. Brush the inside of each steamed bun with the apple juice/braising liquid from the roasting pan, and then add a spoonful of the hoisin balsamic sauce. Divide the pork, crispy skin, cucumber and green onions equally between the buns.

Entering our Supperclub is EZ! Watch the G-Star rawk these recipes out (WED at 10pm ET & SAT at 11pm ET), then post your pictures on FACEBOOK or Tweet us … you may just win something extra special.

Newbies, you’re welcome to join the fun, don’t be shy!

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