USUALLY THIS dish is made with fattening pork belly and high-gluten bread flour. But here, I’ve kept the fat on the pig (by using lean pork loin) and the gluten in the pantry. That way, you can enjoy this dish and feel great afterward, especially with a side of fresh ginger slaw! Plus, it takes no time to prepare, since the pork is precooked from the deli.
Yield 2 buns
Prep time approximately 15 minutes
Processing time approximately 15 minutes
Calorie Burn 157
Calories 182
Net-Calories 25
| 1 | tablespoon all-natural prune baby food (such as Gerber 1st Foods All Natural) |
| 1 | teaspoon gluten-free reduced-sodium tamari (such as San-J) |
| 2 | teaspoons monk fruit crystals (such as Lakanto Golden Sweetener) |
| ½ | teaspoon white wine vinegar, plus ¼ cup for rinsing |
| ¼ | teaspoon finely grated peeled fresh ginger (grated on a Microplane) |
| ¼ | cup thinly sliced, unpeeled cucumbers |
| Kosher salt | |
| 52 | grams frozen gluten-free pizza dough, cut into 2 equal pieces |
| 1 | ounce store-roasted pork loin, trimmed of all visible fat and thinly sliced at your deli |
| ¼ | cup fresh cilantro sprigs |
1. Place a steamer on the stove and bring to a simmer. In a small bowl, mix together the prunes, tamari, monk fruit, ½ teaspoon vinegar, and the ginger and set aside.
2. Lay the cucumber slices out in a single layer on a baking sheet, lightly sprinkle each side with salt, and let stand for 5 minutes. Rinse off the salt with the remaining ¼ cup vinegar, shake off the excess, and set aside.
3. Place each piece of pizza dough between two pieces of plastic wrap and roll into round discs ¼ inch thick. Place each disc on a piece of waxed paper and place them in the steamer (not touching each other). Steam until they are cooked through, about 2 minutes. Remove, fold one side over the other crosswise, and set aside under a warm towel.
4. Spoon half the prune mixture into a saucepan with the pork, place the pan over medium heat, and fold the pork together with the sauce until hot. Remove from the heat.
5. Spoon the remaining prune sauce inside each bun, evenly distribute the pork and cucumbers between the buns, then fold over one side of the buns to enclose the filling. Place the buns on a plate, top with cilantro, and serve.
• Add 1 leaf of butter lettuce to each bun for an extra calorie per serving.
• Add some thinly sliced raw jalapeños and scallions to spice things up a bit for about a calorie extra per serving.
182 calories, 4g fat (0.33g sat, 0g mono, 0g poly), 20.6mg cholesterol, 393mg sodium, 26.75g carbohydrate, 0.55g fiber, 11.2g protein
Chef Hon Steamed Pork Buns
Fat: 4g / Calories: 180 cal