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
- 2 Eggs
Filling | Serves 12
- 2 cups (500 milliliters) Cattlemens ® Hawaiian Tangy Sweet BBQ Sauce
- 1/4 cup (60 milliliters) Chinese Cooking Wine
- 2 tbsps (30 milliliters) Club House ® Chinese Five Spice
- 2 tbsps (30 milliliters) Garlic, minced
- 3 pounds (1 1/2 kilograms) Pork Shoulder, boneless, cut into long strips 1-inch (2 1/2-cm)
- 1/2 cup (125 milliliters) Cattlemens ® Hawaiian Tangy Sweet BBQ Sauce
- 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.
