Luxurious Black Pepper Glazed Short Rib Bao + Giveaway – Design*Sponge

I’m fascinated by Hong Kong, and not just for its layers of intriguing history (depicted beautifully in Louise Hawson’s book, 52 Suburbs around the world), but also for its world-famous culinary offerings that I can only dream of tasting. I’ve found a great new cookbook that can stand in as a substitute for a plane ticket in the meantime, though! Jeremy Pang and Adrienne Katz Kennedy, both of London’s School of Wok cooking school, have written Hong Kong Diner, which provides recipes for some of Hong Kong’s most iconic dishes. These Black Pepper Glazed Short Rib Bao are just one of those recipes. We have included Jeremy and Adrienne’s recipe for making the bao (or buns) as well, so you can use them for this recipe and also create your own bao fillings. (Great idea for serving something special at a party!) —Kristina

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