So, after bok choy garnish, I start working on bao ban. when RM upstairs open, I decided to make scallion bao ban which is made with sliced green scallion, char grill white part of green scallion and hoison. But couple weeks ago, I upgraded from scallion to bbq porc bao which is chopped porc rib and all the goodies from xox sauce. I think my bbq bao ban is better than some of chinatown bao!
Chinese terrine which was original garnish, the idea is inspired from restaurant called donguri in NY, they had a dish called sukiyaki terrine. So when I heard it, I was like one day I'll make pho terrine or something crazy! And here I am, chinese terrine... But unfortunately chef didn't like the idea of terrine with roasted porc belly, so swich to a chinese crepinette. the stuffing in the caul fat is braised pig tail, pig ears, chinese black fungas, chix mousse as binder and chive. The combination of pig ears and black fungas gives funky textures, very unique bite textures and taste amazing. Seems like guests love it , but same time have been asking what was inside!
Finally the sauce, I name it xox sauce, xo-x the ulitmate xo sauce!! When we open I just used reduced brasing liquid form pig ears and pig tails. These are braised with dry shitake, dry scallop, dry shrimp, garlic, carrot, scallion, ginger, oyster sauce, hoison sauce and all the spiced from china on the spice shelf!! (which are cinnamon, star anise, szechuan peppercorn, long pepper and white cardamon.) But bout months ago, I start using ribs from porc belly for the sauce to get more flavor. Roast the porc ribs, sweat scallion, ginger, shitake, bok choy trim and spice, deglze the pan with red wine, then cook with braise from tails and ears. After sauce is strained, use rib and veges for BBQ bao and the sauce taste much more better than old xox sauce. Currently I'm using red wine for deglaze the pan after roasting ribs, but I was thinking using chinese sake instead. I can't wait to see how flavor profile gonna be change, I'll keep rollin to make beter xox sauce!
The pic shown is the original china pig when RM upstaris open, but china pig still keep getting better and better as time goes...
Labels: RM seafood, Winter Frost
