Amongst the aspen trees: Steamed Buns with Roast Pork Filling

These are deeply deeply fabulous but there are four recipes you use to make them so it does require a pretty hefty commitment. It is worth it, trust me. First make:

Asian Flavor Black Bean Sauce

1 (15 ounces) can of black beans, undrained
1 tablespoon soy sauce, we used an orange flavored one otherwise use low sodium
1 1/2 teaspoon grated peeled ginger (We used a micro planner to avoid large chunks)
1/2 teaspoon lemon rind
1/2 teaspoon grated apple peel
1/4 teaspoon crushed red pepper, more if you like it spicy which I do
2 garlic cloves, grated

Combine all ingredients, bring to boil, stir, reduce to a simmer uncover for 20 minutes. Wait until cool unless you have a vita mix or a blender that will work with hot. Pulse until it is a course mash.

Roast Pork Strips (Charsiu)

2 pounds boneless pork butt with fat
4 tablespoons pork or chicken stock
4 tablespoons thick sweet soy sauce (ABC) is great
2 tablespoon of Asian Flavor Black Bean Sauce (see above)
2 tablespoon Red Chinese Rice Wine or Pale Dry Sherry
3 Tablespoons of Sugar
1 1/2 Teaspoon of Sea Salt
2 Teaspoon grated garlic
Some people put in Red Food Coloring for the Red Chinese Pork look but if it doesn't add to the flavor we leave it out

Cut pork in to 1 1/2 inch strips. Lay them in a lasagna dish. Preferably one layer but 2 layers will still work if your dish is smaller.

In a small bowl combine the rest of the ingredients. Mix vigorously. Pour over over pork. make sure they are all covered. Cover, and allow to marinate at room temperature for atleast 3 hours or in the fridge atleast 6 hours. Turn strips every hour or so.

Put a pan with raised edges with water about half full and place on the lowest rack of the oven. This will catch the drippings as they roast. Then you can either use S hooks to hand meat or string all pork up on metal wire on the highest rack of the oven. You want to do this in a cool oven or you will most likely burn yourself.

Heat oven to 350 once the oven is heated set timer for 45 minutes.

Increase oven heat to 450 and continue to roast for 15 minutes. or until pork is golden brown in color.

Take pork out and cut cross wise in to thin strips.

This can be served by its self over rice, you can add sautated veggies like snap peas and green onions.

Basic Yeast Dough

3 Tablespoons of Sugar
1 Cup Warm Water
2 1/4 Teaspoon Dry Yeast (or 1 package)
3 Cups Flour (start with 2 cups add more as needed)
2 Tablespoons Canola Oil
1 1/2 Teaspoons baking powder (add after the first rise)

Dissolve the sugar in the yeast, gently stirring. Set aside until foam forms about 10 minutes.

Sift the flour in to a bowl add oil mix with wood spoon, gradually add yeast mixture. Mix ingredients less baking powder in to a rough dough

Lightly flour your counter and kneed mixture for 8-10 minutes until smooth and elastic. Add additional flour if mixture is sticky.

Lightly oil a large bowl, and dough mixture set oiled dough in to oiled bowl and cover with a damp cloth. Set aside and rise in a warm area for 3 hours.

Uncover and punch the dough Flatten it out and make a well in the center add the baking powder, kneed until powder is incorporated.

Roll in to loaf. Cut in to biscuits

Steamed Buns with Roasted Pork Filling

Basic Yeast Dough
2 Tablespoons of Peanut Oil
Roasted Pork Strips
2 Teaspoons of Sugar
4 Tablespoons Dark Thick Sweet Soy Sauce (ABC)
4 Tablespoons Cornstarch, dissolved in
6 Tablespoons Chicken Stock
Half of the remaining Black Beans Sauce

Set a wok over high heat for about 30 seconds, our in 1 tablespoon of peanut oil, move it around the pan. Turn the heat down if it starts to smoke. Add pork and stir fry for 1 minute. Then stir in soy sauce and sugar. Dissolve the cornstarch in the chicken stock, add to the pan. For another 10 seconds cook stirring constantly, or until the the mixture thickens and the pork is covered with a clear glaze.

On a lightly floured surface take the dough biscuits a roll in to balls and flatten until they are 4 inches round. Place 2 tablespoons of filling in each round. Be very careful not to over fill. Pull up all the sides and push together to form a purse. Make sure it is completely sealed. Place filled purses in the steamer container placing each purse on top of a 3 inch square wax paper and buns at least 1 inch apart. Cover with dry kitchen towel or if using bamboo steamer tray use the top. Let rise for 30 minutes.