Chinese Five Spice Kangaroo and Kimchi Buns

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This is some serious ‘asian fusion’ food, if ever I had to use that phrase. Sticky, slow-cooked, chinese five spiced kangaroo meat, sandwiched into a delicious, puffy white bun along with a kick of kimchi coleslaw, fresh, crunchy cucumber, and some creamy mayo. Textural and flavoursome, they would be a great party starter, bun in one hand, drink in the other, and a whole load of conversation about kangaroo meat, how good it is, and how more people should be choosing it over other red meats in Australia.

Kangaroo meat is lean, full of iron, full of flavour, sustainable and cheap. What’s not to love! I don’t eat red meat very often, mostly for sustainability purposes, so kangaroo is a great option for me. This was the first time I’d tried slow cooking it, and I was unsure as to wether it would work, considering how lean it is. But it was perfect!

These lotus leaf buns are really special as well. Called so because of their shape, they are traditionally stuffed with pork belly. You should be able to find them in your local asian grocer, or, if you’re really adventurous, and have some time up your sleeve, you could try making them from scratch (I went for the quick option). If you can’t find them, I would recommend using small dinner rolls or other small soft white rolls. Cause you really have to try this!

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Recipe

Makes 20 buns

Ingredients

3 tbs peanut oil
1kg diced kangaroo
1 bunch spring onion, sliced
Large knob fresh ginger, finely chopped
1 long red chilli, finely chopped
6 garlic chives*, finely chopped
3 cloves garlic, finely chopped
1 bunch coriander, leaves, stems and roots, finely chopped
1 1/2 tbs chinese 5 spice powder
1 tsp szechuan peppercorns, ground
1/3 cup brown sugar
2 tbs dark soy sauce
3 tbs light soy sauce
2 tbs rice wine vinegar
1/2-3/4 cup beef stock
2 x 10 pack lotus leaf buns*
1/2 small wombok cabbage, finley sliced
1 small carrot, grated
6 small radishes, finely sliced
1 cup kimchi*, finley chopped
1 telegraph cucumber, cut into 5mm thick slices
Whole egg mayo, to serve

* Garlic chives, lotus leaf buns, and kimchi, can all be found at asian grocers

Method

Heat 1 tbs of the peanut oil in a large saucepan, over medium high heat. In two batches, brown the kangaroo quickly, stirring constantly, about 1min. Remove and set aside.
Reduce heat to medium, add the rest of the oil and cook the spring onion, ginger, chilli, garlic, and coriander, stirring, for about 2mins. Return the meat to the pan along with the chinese 5 spice, szechuan pepper, sugar, soy, vinegar and 1/2 cup beef stock. Stir to combine. Bring to the boil, reduce heat to low and cover.
Cook, stirring every 20mins or so for about 3 hrs.
Remove the lid and cook for another 30mins-1hr, stirring often and checking for a thick consistency. You will know it’s ready when you can break apart a piece of meat with the back of a wooden spoon against the side of the pan. During cooking, you can add more beef stock if the liquid seems too low, but remember you want the end result to be dry enough to go into the buns without dripping out too much. It should not be like a curry.
When ready, set aside to cool for 20mins.
Meanwhile, in a large bowl, combine the cabbage, carrot, radishes and kimchi, along with a tbs of the kimchi liquid. Stir to combine.
Just before serving, steam the buns, according to packet directions (I did them in the microwave). Keep them covered with cling wrap while assembling, to avoid them from drying out.
To assemble, open the bun, spread the top half with some mayonnaise, and on the bottom half put about 1/4 cup of kangaroo, some coleslaw, and a couple of slices of cumber. Serve with a napkins.
Enjoy!

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