Eric's Baowich topped with Alliyum Asian slaw won the Bacon Fest at the Ames Mainstreet Farmer's Market last Saturday! Here's the recipe for the sandwich and the slaw. Click on the pic to read the article in the Ames Tribune!
"Below are the main ingredients for the buns and the bacon glaze, the recipe is calling for pork butt but I substituted extra-thick cut bacon.
The Alliyum Asian slaw:
Cabbage, carrots, mayonnaise, minced ginger, minced garlic, sesame oil, Alliyum, sriracha chili sauce, Chinese 5-spice, onion powder. Cilantro for garnish on top of finished Bao.
The Bacon is baked in the oven at 375 degrees on a raised grate to allow the fat to run off. I brush bacon with glaze before cooking and halfway through again. Bake until caramelized.
The Buns are a traditional yeast bread recipe and requires time for the dough to rise before steaming, with a hint more sugar for sweetness, and the buns are done in a steamer basket."