Maybe it is because I have been traveling lately, or maybe it is because it is the season of picnics, hiking, and camping, but I have really been finding myself annoyed by a lack of convenient finger food these days. So much of the AIP lifestyle involves creating delicious meals in a kitchen that require copious amounts of dishes and at the very least a fork and knife. I don’t miss the bread of my former days, but I miss the convenience and ease of a sandwich. There are also just a few things out there that don’t feel complete without some sort of bread or bun. Hamburgers and BBQ are two of those things for me. I usually eat them bun-less but given the choice I would love to sink my teeth into a nice complete sandwich and let out a happy sigh of contentment.
Earlier this week I made my NC Style Pulled Pork recipe for dinner, but I wasn’t feeling terribly excited about it so I started looking at other BBQ ideas on Pinterest ( a dangerous rabbit hole, let me tell you) I came across a few recipes for Chinese BBQ Pork Buns and I was intrigued. I had never seen these before and they just looked so delicious. I also ran across of a few recipes for pulled pork empanadas that utilized plantains in the dough so I decided to see if I could create a sort of hybrid recipe. The result was fantastic. The dough worked perfectly and was easy to manage and the flavor was delicious. Best of all there was nothing fragile about these buns like so many paleo or AIP baked goods. They are so easy to just pick up and eat, no fork or knife required.
I am definitely planning on making some more of these for picnics and road trips this summer because they are so convenient to carry around and eat and they are just downright delicious. I hope you enjoy them as much as I did!
BBQ Pork Buns (AIP/Paleo)
4 Green plantains
2 TBS Olive Oil
1 Clove Garlic Minced
1 tsp Sea Salt
1 TBS Grass Fed Gelatin
1 TBS Cold Water
2 TBS Hot Water
1 ½ cups of AIP Pulled Pork BBQ
1 TBS olive oil
coarse sea salt
Preheat the oven to 425 degrees. Take two of your green plantains, peel them, and chop them into chunks. Place them into a medium pot and cover them with water. Boil until tender when poked with a fork. Meanwhile, take your other two plantains peel them and then grate them with a cheese grater or a grater food processor attachment. Put the grated plantains into a large mixing bowl and set aside. When your boiling plantains are tender drain the water and add the plantains to your food processor. Add in the 2 TBS of olive oil , salt and minced garlic and blend until a ball of smooth pureed plantain forms. Add the ball of plantain to the mixing bowl with the grated plantain. In a small bowl combine your gelatin with 1 TBS of cold water. Stir it until combined, then add in 2 TBS of hot water a stir until the gelatin has dissolved and there are no clumps. Add your gelatin mixture to your plantain mixture and mix with an electric or stand mixer until well combined and smooth. Then, transfer the dough to a piece of parchment paper or a silicone baking mat. Cover with another piece of parchment paper and either roll or mat the dough until it is between ¼ and ½ inch thick. Cut out circles that are about 3 ½ inches wide and transfer them to a lined baking sheet. Continue to roll dough and cut our circles until you are out of dough. Put about 2 TBS of pulled pork in the center of each circle and then fold up the sides and roll them into complete balls. Coat the buns with olive oil and sprinkle coarse sea salt on top. Bake for 20-25 minutes or until the buns are firm and golden brown. Serve and enjoy!