Baked Honey Pork Meatball Buns


I had some leftover uncooked longganisa in the fridge and I thought I would turn it to something else as I just cooked a batch the usual way:  by frying and serving them with rice and egg for breakfast.

I thought hmmm maybe i can make pork buns today but instead of the usual steam buns, I will bake them so that they will turn out like rolls with pork filling.  And so I did and as I prayed for their success (or we won’t have dinner), I googled and googled and checked my recipes on file and came up with something.  And yes, it was so successful you will see why.

What you need:

half a batch of my longganisa (search for my longganisa recipe), or you can use your own skinless longganisa recipe

about 12 pieces of cooked quail eggs if you have (this is optional but I had some canned ones)

2 3/4 cup sifted plain flour, separated into 2 1/4 cups and 1/2 cup

3 tablespoons white sugar

1 teaspoon salt

2 1/4 teaspoons dry yeast (I use one foil packet of Tandaco dry yeast)

1/2 cup water

1/4 cup milk

35 grams butter (I use salted butter)

1 EXTRA JUMBO sized egg (you can probably use XL or Jumbo)

50 grams butter, melted, for brushing

1/2 cup sugar

pinch of salt

1/4 cup plus 1/8 cup of water

1/2 tablespoon honey

What you need to do:

Make some longganisa balls the size of a golf ball by rolling some of your uncooked skinless longganisa mixture with your hands, enclosing a quail egg inside each one.  Set aside.

In a bowl, mix together the 2 1/4 cup of flour, 3 tablespoons sugar, salt and yeast and set aside.

In a small saucepan, place the 35 grams butter, 1/2 cup water and the 1/4 cup milk in low heat.  Stir to help melt the butter.  Turn off the heat when nearly all the butter has melted but continue stirring to finish the  melting.  Check the temperature of this mixture by using a candy thermometer.  Wait until the temperature is 40 deg C.  If it’s higher than this, it might not work!

Once the temp is about 40 deg C, pour the mixture onto the flour mixture while mixing using your mixer’s hook attachment.  You can use a wooden spoon if you like, but the hook attachment makes it easier and less messy.  Gently add the remaining 1/2 cup of flour and the egg.  Continue mixing until they bind together.  It would still be quite sticky.

Sprinkle some flour on your bench top and using a spatula, slide out the dough onto the flour.  Sprinkle some more flour on top the dough and start kneading, adding flour as needed.  Knead for about 5 minutes until the dough is smoother and no longer sticky.  Spray some oil in the same bowl where your dough came from, and place your kneaded dough in it.  Leave for at least 10 minutes to rest.  This will NOT rise yet so don’t fuss.

After the 10 minutes is up, divide your dough into 2.  Set aside the other half for later.  Sprinkle some flour on your countertop again, and roll your dough flat with a rolling pin.  Try to make a rectangle.  Brush the top with your melted butter and using a knife, cut the rectangles into 6 square-ish parts.

Turn on your oven to 180 deg C and after 2 MINUTES, turn it off. This would have just warmed up your oven.

Place one ball of longganisa in the middle, gather the edges and pinch to close.  Place in a tray lined with a wax paper pinched edges down.  Continue doing the same thing to the rest of your dough, including the other half that you set aside earlier.  You will make about 10 – 12 pieces, depending on how much longganisa mixture you have.  Make sure there are spaces between the buns.  Cover the top loosely with a foil and place inside your warm oven.  Leave to rise for about 1 1/2 hours (if you are in a hurry, 1 hour would do).

While waiting for the buns to rise, prepare your honey mixture.  In a small saucepan, mix together the sugar, salt and water and boil for about 3 minutes.  Add the honey and stir until mixed.  Turn off heat and let cool.

By the time you take the buns from the oven, they would have grown bigger, and the spaces between them are gone.  Take them out of the oven and turn the oven on at 170 deg C (fan forced).

Make a wall around the tray with foil, about an inch and a half tall.  This is just to avoid the sides from getting too brown.  Brush the top with melted butter.  Bake the buns in the oven.  After 15 minutes, cover the top loosely with foil and return to the oven for a further 3  minutes.  Turn off oven.

IMMEDIATELY brush the tops (and sides if you want) with the cooled down honey mixture.  The heat of the buns will prevent them from absorbing the honey mixture so that they don’t get soggy.

Serve and watch your family smile as they eat.


before baking and waiting for the butter brush

  before baking and waiting for the butter brush

after baking and while waiting for the honey brush

  after baking and while waiting for the honey brush

inside the bun

  inside the bun

only three left

only three left











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