Hu Jiao Bing are pastries filled with a mixture of pork, scallions and fragrant with aromatics and white pepper. The crust should be crispy but not doughy whereas the filling should have the right ratio of lean meat, fat and chopped scallions. Traditionally from Taiwan, these are an immensely popular street food at night markets which are abundant throughout the country. At one specific market called Raohe Night Market, tourists and locals alike are willing to wait in line for over an hour just to get a taste of the famous pepper pork pies there which are one of the major attractions of the market.
This recipe can be altered in many ways to suit your liking. Typically, the chopped scallions are stuffed into the bun separately with the meat filling instead of incorporating it in altogether. This is done so that the flavors of the fragrant, pungent scallions are more pronounced. However, I’ve gone against the norm by mixing it in together with the pork filling, simply because it’s so much easier to wrap. For most home cooks, we rarely tackle recipes like these are they can be very time-consuming. Many people end up putting in less filling as it makes the wrapping process so much easier. Unfortunately, what you get in return is a sad pastry with little meat and all crust...more
Perfect fare for something a little different for the upcoming holidays!
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