Pork Filled Buns (a.k.a. “Pastele Manapua”)
1-1/2 lbs. pork, sliced
3 cloves garlic
2 tsp. dried oregano leaves
2 tsp. salt
1/4 tsp. pepper
3 T. achiote oil
1/3 C. round onion, diced
1/2 c. green onions, chopped
1/2 c. Chinese parsley, minced
1 (8-oz.) can tomato sauce
2 to 3 Hawaiian chili peppers
1 (2-1/4-oz.) can sliced ripe olives, drained
With a mortar and pestle, grind together the garlic, oregano, salt and pepper. Set aside. In a medium saucepan, heat the achiote oil; sauté the pork. Stir in the garlic mixture. Cook on medium heat for about 5 minutes. Stir in the round and green onions, parsley and tomato sauce. Simmer for 5 minutes, turn heat to low and continue cooking for another 10 minutes. Add chili pepper and olives. Cook 5 more minutes. Drain and set aside.
Dough:
2 pkgs. active dry yeast
1/2 c. warm water
2 c. milk
1/4 c. vegetable oil
6 c. flour
1 T. sugar
1 tsp. salt
20 (2 x 2-inch) pieces waxed paper
Dissolve yeast in warm water. Heat milk with oil until warm. Combine flour, sugar and salt. Sir in milk and yeast mixture. Dough will be sticky. With floured hands, divide dough into 20 portions and flatten each piece. Put 1 tablespoonful of the filling in center of each. Form buns by pulling dough up and around filling. Pinch to seal seams. Place on squares of waxed paper. Let rise for 20 to 30 minutes. Place on rack and steam 10 to 12 minutes. Makes 20 buns.
Juanita Gonzalez, Chrisanta B. "Cookie" Costa and Beatrice Martin
Laura B. Martin-Robley
1986 Puerto 'Rican Cooking Shon Demonstrator
