Mediterranean Diet Roast Pork Steamed Bun
Experience a delightful fusion of bold Mediterranean flavors and the soft, pillowy texture of traditional steamed buns with this Mediterranean Diet Roast Pork Steamed Bun recipe. Succulent pork loin is marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and cumin, then roasted to perfection, ensuring every bite bursts with irresistible flavor. The homemade steamed buns are crafted from scratch, offering a tender, cloud-like wrap for the aromatic pork pieces. Finished with a sprinkle of fresh parsley and a glossy sesame oil glaze, these buns make for a unique, hand-held dish that combines international culinary techniques into one satisfying bite. Perfect for impressing guests or indulging in a creative kitchen adventure, this recipe is a standout addition to any meal plan inspired by Mediterranean cuisine.
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Recipe Information
Ingredients
- 500 grams pork loin
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 300 grams all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 150 milliliters warm water
- 50 milliliters milk
- 1 teaspoon baking powder
- 1 tablespoon sesame oil
Instructions
Preheat the oven to 190°C (375°F).
In a bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper to create a marinade.
Rub the pork loin with the marinade, ensuring it is fully coated. Let it marinate for at least 30 minutes in the refrigerator.
Place the marinated pork in a roasting tray and roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 63°C (145°F).
While the pork is roasting, prepare the dough for the steamed buns. In a large bowl, mix the flour, instant yeast, sugar, and baking powder.
Warm the milk and mix it with the warm water. Gradually add this mixture to the dry ingredients while stirring.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a bowl, cover it with a damp cloth, and let it rise for about 30 minutes or until doubled in size.
Once the pork is done roasting, let it rest for 10 minutes, then slice into small bite-sized pieces.
After the dough has risen, divide it into 12 equal portions. Roll each portion into a ball, then flatten and roll into a circle.
Place a piece of roasted pork in the center of each dough circle, sprinkle with fresh parsley, then pinch the edges together to form a bun.
Line a steamer with parchment paper and place the buns inside, leaving space between each one.
Steam the buns for about 15 minutes until they are puffy and cooked through.
Brush the steamed buns with sesame oil before serving for a glossy finish.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.0 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 274 mg | 21% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
