makes
12
prep
25 minutes
cook
10 minutes
difficulty
Mid
makes
12
serves
preparation
25
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 1–2 sprigs of coriander, leaves finely sliced
- 200 g shredded slow-cooked pork
- 2 tbsp bacon jam
- 1 tbsp hoisin sauce
- 1 tsp Sriracha sauce
- 1 tbsp brown sugar
- 12 proved doughnuts (sphere shaped)
- vegetable oil, to fry
- cinnamon sugar, to dust
- 2–3 tbsp strawberry jam
Instructions
- In a bowl, combine coriander, shredded pork, bacon jam, hoisin and Sriracha sauce and brown sugar. Stir to create a paste.
- Gently tear a hole in the base of a doughnut and spoon about ½ tbsp pork paste into the well. Using your finger, run some water around the edge and pull the dough back over, ensuring it is closed.
- Gently roll doughnut in your palms to smooth out any notches and make sure the dough has come back together properly. Repeat with remaining doughnuts and paste.
- Pour enough oil in a large saucepan to cover doughnuts. Preheat oil to 180°C.
- Gently place the doughnuts, a few at a time, in oil. Use a chopstick to gently turn doughnuts around in the oil. Cook on one side for 2–3 minutes, then turn to finish cooking. Remove doughnuts from oil and dust in cinnamon sugar.
- Using a marinade syringe, inject a small amount of strawberry jam into the centre of each of the doughnuts. Serve while still warm.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
