Hawaiian BBQ Manapua

Manapua Dough

1. In a bowl, whisk water, yeast and 1 teaspoon of the sugar until dissolved. Let stand until yeast blooms and mixture is foamy.
2. In a separate bowl, sift together 2 cups of the flour, remaining 1/2 cup sugar and baking powder. Add milk, yeast mixture, oil and eggs, stirring until thick pancake-like batter consistency is reached. Let rest 2 hours.
3. Transfer batter to stand mixer fitted with dough attachment. Add remaining 3 cups flour and knead 5 to 8 minutes until mixture reaches pizza dough consistency. Let rest for 1 hour longer.

Manapua Filling

1. In a bowl, mix 2 cups of the Cattlemen's® Hawaiian BBQ Sauce, Chinese cooking wine, McCormick Culinary® Chinese Five Spice and garlic. Place marinade and pork in resealable bag and marinate at least 8 hours, or overnight; or place in vacuum seal bag to expedite the process and marinate only 4 hours.
2. Set combi oven to 325°F. Remove pork from bag, reserving marinade. Place rack on parchment-lined sheet tray. Arrange strips of pork flat on rack. Cook 40 minutes.
3. Reduce combi temperature to 250°F. Flip pork strips and glaze with some of the reserved marinade. Cook 80 minutes longer, or until internal temperature reaches 145°F, turning and glazing with marinade every 20 minutes. Let rest 10 minutes.
4. Dice pork into small cubes and toss with remaining 1/2 cup Hawaiian BBQ Sauce and scallions. Hold refrigerated until ready to assemble.

Assembly

1. Portion prepared dough into 12 to 16 balls, about 2-ounces each. Roll each portion into a circle 1/4-inch thick.
2. Spoon about 1 tablespoon of pork filling into center of each dough circle. Gather edges of dough, pinching together and twisting slightly to seal.
3. Line perforated pan with parchment paper. Place folded buns on pan, with pinched closure down for a secure seal. Cover with plastic wrap and refrigerate until service.

Service

1. Heat oven to 350°F. Brush buns with egg wash. Bake 12 to 15 minutes until golden brown. Serve hot.