A popular snack food in Hawaii, this irresistible take on manapua brings succulent pork and the tropical flavor of Cattlemen's Hawaiian BBQ Sauce together in a pillowy baked bun.
Ingredients
Manapua Dough | Serves 12
1/4 cup (60 milliliters) Water, warm
1 tbsp (15 milliliters) Instant Dry Yeast
1 tsp (5 milliliters) Sugar
2 cups (500 milliliters) All Purpose Flour, sifted
1/2 cup (125 milliliters) Sugar
1 tsp (5 milliliters) Salt
1/4 tsp (1 milliliter) Baking Powder
1 cup (250 milliliters) Milk, warm
1 tbsp (15 milliliters) Vegetable Oil
3 cups (750 milliliters) All Purpose Flour, sifted
1 cup (250 milliliters) Scallions, sliced on the bias
Procedure
Manapua Dough
In a bowl, whisk water, yeast and 1 teaspoon (5 ml) of the sugar until dissolved. Let stand until yeast blooms and mixture is foamy.
In a separate bowl, sift together 2 cups (500 ml) of the flour, remaining 1/2 cup (125 ml) sugar and baking powder. Add milk, yeast mixture, oil and eggs, stirring until thick pancake-like batter consistency is reached. Let rest 2 hours.
Transfer batter to stand mixer fitted with dough attachment. Add remaining 3 cups (750 ml) flour and knead 5 to 8 minutes until mixture reaches pizza dough consistency. Let rest for 1 hour longer.
Manapua Filling
In a bowl, mix 2 cups (500 ml) of the Cattlemen's® Hawaiian BBQ Sauce, Chinese cooking wine, McCormick Culinary® Chinese Five Spice and garlic. Place marinade and pork in resealable bag and marinate at least 8 hours, or overnight; or place in vacuum seal bag to expedite the process and marinate only 4 hours.
Set combi oven to 325°F (160°C). Remove pork from bag, reserving marinade. Place rack on parchment-lined sheet tray. Arrange strips of pork flat on rack. Cook 40 minutes.
Reduce combi temperature to 250°F (120°C). Flip pork strips and glaze with some of the reserved marinade. Cook 80 minutes longer, or until internal temperature reaches 145°F (63°C), turning and glazing with marinade every 20 minutes. Let rest 10 minutes.
Dice pork into small cubes and toss with remaining 1/2 cup Hawaiian BBQ Sauce and scallions. Hold refrigerated until ready to assemble.
Assembly
Portion prepared dough into 12 to 16 balls, about 2-ounces (56 g) each. Roll each portion into a circle 1/4-inch (about 0.5 cm) thick.
Spoon about 1 tablespoon (15 ml) of pork filling into center of each dough circle. Gather edges of dough, pinching together and twisting slightly to seal.
Line perforated pan with parchment paper. Place folded buns on pan, with pinched closure down for a secure seal. Cover with plastic wrap and refrigerate until service.
Service
Heat oven to 350°F (180°C). Brush buns with egg wash. Bake 12 to 15 minutes until golden brown. Serve hot.
