BAKED BARBCECUE PORK BUNS
Before I even knew what dim sum was, I was a fan of the pork bun. Each week, after visiting clients near Clement Street in San Francisco, my Dad would arrive home with a bright pink box, packed tightly with a half a dozen of these delicious stuffed buns. Salty, sweet and intensely savory, these hand-held delights quickly became a favorite snack of mine growing up; pop one in the microwave for about a minute, and I was ready to go.
These days, I treat pork buns with a bit more reverence, carefully wrapping them in foil before placing them in a warm toaster-oven so as not to disturb their delicate, fluffy texture. As with most of the food I love, I’m a bit fanatical when it comes to finding the best specimen available, and living in the Bay Area, there are plenty of options to choose from. That being said, there is something especially gratifying about baking and eating your own. The best part? Using all-natural pork and skipping the red dye #40.
