Previously on Survivor, we opened the finale with Jay’s killer blindside. Or maybe it wasn’t, I’m still not sure if we were meant to know that the idol was fake and I can’t be bothered rewatching yet.
Not wanting to dwell on the last tribal too much, we arrived at the next immunity involving swimming, traversing a ball through some obstacles, hard poles – yay – and a puzzle, which terrified David on account of his questionable swimming ability.
Ken got out to an early lead thanks to his exquisite ball play, his wet torso glistening beautifully in the sun. As he lay me down on the sand and leant gently beside me and ki … sorry, tangent.
Sadly Ken wasn’t kissing me, now was he as good with those hard poles – he’ll learn, I have faith – with Bret overtaking him and snatching the lead. Despite Bret’s lead, the rest of the castaways caught up allowing Ken to snatch individual immunity with one of Jeff’s favourite phrases to say to the millennials, “not a participation trophy.
Can we just pause here to enjoy how pretty Ken looks whenever Jeff gives him immunity?
The tribe arrived back at camp where Adam got Bret to run interference for him while he scoured the island for the hidden immunity idol. With Adam away, David went to Hannah and Ken to reconfirm their final three alliance and the plan to boot Adam.
Sadly for David, Adam was successful in finding the actual hidden immunity idol, at least I think … right now.
With Adam busy celebrating his find, David and Ken pulled Bret aside to get him to join the plan to boot Adam. Bret then went to Adam to let him know David and Ken’s plan, while Adam shared his idol secret with Bret and then shared his news with Hannah who announced that she was in control of the outcome at the next tribal council.
Which generally doesn’t bode well for the person that said that.
Vinegar, sorry Vinaka, arrived at tribal and discussed the hunt for the idols, before Bret – this time – sparred with David about their threat status’, statuses, stati?
Whatever the plural of status, Hannah did control the outcome of the tribal and made the worst possible move – at least from the viewers’ perspective – sending Bret out of the game in fifth place as the ninth juror.
Obviously I know Bret, given my love of beer, Boston, bars, bars in Boston and picking up cops who are trying to arrest me for drunk and disorderly behaviour after drinking too much beer in bars in Boston.
The love affair was brief but we remained friends ever since (and I will cherish splitting Ben & Jerry’s after sleeping together through Peter Pan Live!), meaning I knew there was only one thing I could make to dull his post boot pain – Bret LaBao Buns. Emphasis on buns, that foxy minx.
I love pork buns more than life itself. I also love bao buns and David Chang (and The Bun Mobile as well), but i’ve always been scared to try making them at home myself (until Cumberbitch) … but the Momofuku recipe is easy and put my mind at ease.
So yes, this is not my recipe … but I put enough love into it to make Bret happy.
Bret LaBao Buns
hoisin sauce, to serve
sliced shallot, to serve
sriracha, to serve
7g dry yeast
⅔ cup water, at room temperature
1 cup bread flour
2 tbsp sugar
1 tbsp milk powder
1 tbsp kosher salt
pinch of baking powder
pinch of baking soda
30ml vegetable shortening
2 thick, juicy lebanese cucumbers, cut into thin disks
1 tbsp raw caster sugar
1 tsp kosher salt
1.5kg slab skinless pork belly
¼ cup kosher salt
¼ cup sugar
To start, place the pork belly into a roasting pan. Combine the salt and sugar and rub all over the meat, erotically if you want but that is a bit weird. Cover in cling and allow to rest overnight.
In the morning, preheat the oven to 225°C and discard any juices – or discharges if you will. Once the oven is piping hot, place the pork in the oven, fat side up and cook for an hour, basting with the rendering fat throughout.
While that is getting as hot as Bret, my husband and I were while Walken sang his heart out, combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat, and mix on the lowest speed possible, just above a stir, for 8–10 minutes. Once it has formed a nice, not-too-sticky ball, turn it out into a lightly lubricated bowl, cover with a wet tea towel and leave to prove in a warm, dry place for an hour or so.
Reduce the pork to 110°C and leave to cook for a further hour and a half, by which point it is tender, pillowy and glorious. Once that is done, remove from the oven, transfer to a plate and allow to rest.
Get back to the buns by punching back the dough. Turn it out onto a clean work surface and divide it in half, and half again and then each piece into three. Roll them into balls, cover in cling and allow to rest for half an hour.
While the dough is proving, prep the cucumbers by combining them in a small mixing bowl with the sugar and salt. Toss to coat and leave to rest – feel free to adjust the sugar and salt levels, to taste.
Then cut out 12 generous squares of baking paper and coat a chopstick in some shortening. When the balls are fully engorged, take them in your hand – and left turn – and flatten them into a long oval shape. Place the chopstick in the middle and fold over to make the bao bun, pulling the chopstick out the end to make the flaps nice and moist and place on the baking paper.
Yes – that sentence was deliberate.
Cover with cling and leave the buns to rest for half an hour.
While taking the final chance to prove themselves, cut the pork belly into 1cm thick slices.
When the buns have proven themselves, get a large pot with a steamer on the stove and bring just enough water to the boil. Working a couple at a time, place the buns in the steamer, cover and steam, for ten minutes or until puffed and beautiful.
To build the bun, place one on your plate, slather with hoisin, top with the pickles and a few slices of pork belly. Top with shallots and sriracha, and devour.