Home Improvement: Luxurious Black Pepper Glazed Short Rib Bao + Giveaway

Friday, 20 October 2017

Luxurious Black Pepper Glazed Short Rib Bao + Giveaway

I’m fascinated by Hong Kong, and not just for its layers of intriguing history (depicted beautifully in Louise Hawson’s book, 52 Suburbs around the world), but also for its world-famous culinary offerings that I can only dream of tasting. I’ve found a great new cookbook that can stand in as a substitute for a plane ticket in the meantime, though! Jeremy Pang and Adrienne Katz Kennedy, both of London’s School of Wok cooking school, have written Hong Kong Diner, which provides recipes for some of Hong Kong’s most iconic dishes. These Black Pepper Glazed Short Rib Bao are from just one of those recipes. We have included Jeremy and Adrienne’s recipe for making the bao (or buns) as well, so you can use them for this recipe and also create your own bao fillings. (Great idea for serving something special at a party!) —Kristina

To win a copy of Hong Kong Diner (US readers only), leave an answer in the comment section below. The two-part question is: “What’s your ideal destination for food, and what dish would you eat first there?”

Why Jeremy and Adrienne love this recipe: “We first tried these baos at a restaurant called Sohofama, which sits inside PMQ in Hong Kong; a government supported organization devoted to the creative practices of Hong Kong residents. The minute we tried this dish we knew it had to go into the book, and we consequently went back to Sohofama twice more during the trip for “research” purposes. Not only is their menu a beautiful mix of modern day trends alongside Chinese comforts, but Sohofama itself is an inspiring business that supports urban organic farming, chemical-free ingredients and a healthy, balanced living. Definitely worth a visit if you happen to be in Hong Kong!”

Find Jeremy on Instagram here, and Adrienne here.