{"id":7598,"date":"2022-11-19T22:54:42","date_gmt":"2022-11-19T22:54:42","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=7598"},"modified":"2022-11-19T22:54:42","modified_gmt":"2022-11-19T22:54:42","slug":"pork-filled-buns-aka-pastele-manapua","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=7598","title":{"rendered":"Pork Filled Buns (a.k.a. \u201cPastele Manapua\u201d)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">1-1\/2 lbs. pork, sliced<br \/>3 cloves garlic<br \/>2 tsp. dried oregano leaves<br \/>2 tsp. salt<br \/>1\/4 tsp. pepper<br \/>3 T. achiote oil<br \/>1\/3 C. round onion, diced<br \/>1\/2 c. green onions, chopped<br \/>1\/2 c. Chinese parsley, minced<br \/>1 (8-oz.) can tomato sauce<br \/>2 to 3 Hawaiian chili peppers<br \/>1 (2-1\/4-oz.) can sliced ripe olives, drained<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">With a mortar and pestle, grind together the garlic, oregano, salt and pepper. Set aside. In a medium saucepan, heat the achiote oil; saut\u00e9 the pork. Stir in the garlic mixture. Cook on medium heat for about 5 minutes. Stir in the round and green onions, parsley and tomato sauce. Simmer for 5 minutes, turn heat to low and continue cooking for another 10 minutes. Add chili pepper and olives. Cook 5 more minutes. Drain and set aside.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Dough:<br \/>2 pkgs. active dry yeast<br \/>1\/2 c. warm water<br \/>2 c. milk<br \/>1\/4 c. vegetable oil<br \/>6 c. flour<br \/>1 T. sugar<br \/>1 tsp. salt<br \/>20 (2 x 2-inch) pieces waxed paper<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Dissolve yeast in warm water. Heat milk with oil until warm. Combine flour, sugar and salt. Sir in milk and yeast mixture. Dough will be sticky. With floured hands, divide dough into 20 portions and flatten each piece. Put 1 tablespoonful of the filling in center of each. Form buns by pulling dough up and around filling. Pinch to seal seams. Place on squares of waxed paper. Let rise for 20 to 30 minutes. Place on rack and steam 10 to 12 minutes. Makes 20 buns.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Juanita Gonzalez, Chrisanta B. &#8220;Cookie&#8221; Costa and Beatrice Martin<br \/>Laura B. Martin-Robley<br \/>1986 Puerto &#8216;Rican Cooking Shon Demonstrator<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1668898349436-KPYLUYU0VRRLAUQFJY7K\/Recipes-from-the-Heart-of-Hawaiis-Puerto-Ricans-full-compressed-51.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1-1\/2 lbs. pork, sliced3 cloves garlic2 tsp. dried oregano leaves2 tsp. salt1\/4 tsp. pepper3 T. achiote oil1\/3 C. round onion, diced1\/2 c. green onions, chopped1\/2 c. Chinese parsley, minced1 (8-oz.) can tomato sauce2 to 3 Hawaiian chili peppers1 (2-1\/4-oz.) can sliced ripe olives, drained With a mortar and pestle, grind together the garlic, oregano, salt&#8230;<\/p>\n","protected":false},"author":0,"featured_media":7599,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[320,319,318,193,277,61,60],"class_list":["post-7598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-beatrice-martin","tag-chrisanta-b-cookie-costa","tag-juanita-gonzalez","tag-laura-b-martin-robley","tag-mountain-view","tag-puerto-rican","tag-recipes-from-the-heart-of-hawaiis-puerto-ricans-1999"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7598"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/7598\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/7599"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}