Chinese Pork Buns
The Olympics will be coming to China in 2008. So the country is doing some housekeeping and there is a lot to clean up. Especially after all the allegations of contaminated food and products coming out of China. But not to point fingers at the country, because I love China. The art and music is lovely. And all those neat inventions, like paper and gunpowder too. But one thing I don’t usually enjoy that’s Chinese is actually the food. Except for maybe pork buns and Dim Sum, those are pretty fun to eat. But after reading this story on the AP news, I may never think of pork buns the same way again.
Recently an undercover TV station found out that local steamed pork buns were filled with cardboard instead of real pork. The owner of the shop stated, “”It fools the average person. I don’t eat them myself.” It has 60% cardboard and 40% fatty meat. I don’t know whether to laugh or cringe after reading this. So I did both.
What he did was collect cardboard from where ever he could find them, usually in the street alley or trash bin. And here is the process, from AP news again: “The cardboard was first soaked to a pulp in a plastic basin of caustic soda - a chemical base commonly used in manufacturing paper and soap - then chopped into tiny morsels with a cleaver. Fatty pork and powdered seasoning were stirred in as flavoring and the concoction was stuffed into the buns.”
“How many cardboard pork buns can I eat today….” thinks the man in the picture.
OMG! I'm so relief that we make our own galapao. My mother sometimes buy them at the local Vietnamese grocery store for my siblings but they don't taste as good as home made kind. Let's hope that the pork buns are not imported from China.
That is so creative, I might just cry, my sisters brought a bunch to us from NYC, during the week of July 4th and I ate quiet a few, I hope they don’t share recipe.
[...] made me sick to read Chinese Pork Buns posted by Salat earlier, and who said that no news is good news, this one is…I feel a lot [...]