These pork buns are a staple on any Dim Sum menu, and can also be quite filling. I recommend hosting a Dim Sum pot-luck party to disperse the labour of all the little bites, but they also make a great meal on their own with some sautéed Chinese greens drizzled with Oyster sauce alongside.
Corbin Mathany, Executive Chef of Hudson’s on First in Duncan, British Columbia, graduated from the Stratford Chefs School in 2012. He was also recently featured in an issue of Boulevard Lifestyle.
In October 2017, we were lucky to partner with Digiwriting Book Marketing to host Appetite for Words Festival: A literary festival with a culinary twist. Joining us that weekend to promote her book I Hear She’s a Real Bitch was Toronto’s own, Jen Agg. Notorious for calling out “bro culture” in the restaurant industry, she is blazing a new trail for women in kitchens.
This recipe is adapted from Paul Bertolli and Alice Waters’ Chez Panisse Cooking, although there are innumerable variations on this French bistro classic. This dish is at its very best with thin baby leeks, but can absolutely made with larger leeks halved lengthwise.
As dreary March gives way to spring, you might even consider adapting this recipe to early asparagus, making sure to blanch the green spears ever so lightly, and dressing them in the vinaigrette rather than marinating them, so that they retain their brilliant green colour.