Recipe: ‘Big Green Egg’ Lacquered Pork Buns & Turnip Kimchi

22 March 2018

— by Peter Tempelhoff —

Our Executive Chef Peter Tempelhoff recently prepared a special ‘Big Green Egg’ dish for the prestigious Fine Wine and Food Festival ‘Constantia Fresh’ at Buitenverwachting Estate. The Lacquered Pork Buns & Turnip Kimchi went down a treat with festival goers – and now you can recreate this explosion of flavours at home. Simply check out the recipe below and get cooking!

Steam Buns

You need:

  • 2 x packets yeast
  • 8.5 cups “00” flour
  • 12tbs sugar
  • 6tbs milk powder
  • 2tbsp salt
  • 1 tsp baking powder
  • 2/3 cups vegetable oil


  1. Add all the ingredients into a mixer and knead for 8 – 10 minutes.
  2. Allow to prove for 1 hour.
  3. Weigh each portion into 20g balls.
  4. Allow to prove for another 20 minutes.
  5. Shape the balls to the desired shape and prove for another 20 minutes.
  6. Steam in a steaming oven or steam basket for 8 minutes.
  7. Allow to cool on a wire rack before steaming.

Pork Belly

You need:

  • 1 x pork belly
  • Vacuum Bag (for Sous vide)
  • Vegetable Oil
  • Garlic
  • Thyme
  • Teriyaki Sauce
  • Big Green Egg grill


  1. Sous vide at 74 degrees in a vacuum pack bag with vegetable oil, garlic and thyme for 12 hours.
  2. Slice into strips 1 cm thick x 2cm x 4cm and glaze with teriyaki sauce.
  3. Grill on Big Green Egg until charred.
  4. Hold warm.


You need:

  • 1kg Turnip, cut into julienne or grated
  • 250g carrot, cut into julienne or grated
  • 2 bunch spring onion, sliced
  • 40g salt
  • 100g Korean powder
  • 50g water
  • 20g sesame seeds, pasted
  • 50g garlic
  • 50g ginger
  • 50ml fish sauce


  1. Combine salt, turnip and vegetables & marinate for 4 hours.
  2. Mix chilli, water, sesame seeds and fish sauce.
  3. Combine vegetables and chilli paste well.
  4. Pack in jars ensuring there is no air in the jars and seal.
  5. Ferment outside for 4 – 6 days, refrigerate.


  1. Warm buns in a steamer for 3 minutes.
  2. Place kimchi in bun then add Big Green Egg grilled pork, followed by mayonnaise (Kewpie), spring onions and coriander.
  3. Optional – spicy peanuts to finish.

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