Save Womb for These Meaty Instant Pot Steamed Buns
Dive on in
Sometimes you have all these extra pig uteri and fallopian tubes taking up space in your fridge and you're like, dang, what should I do with this? You're free to do whatever you'd like, of course, but my personal choice is to turn them into savory, tender, deeply-seasoned filling for pillowy steamed buns, with the help of my life partner, Instant Pot. It's a bit of a pain to have to wait a while to enjoy them, but a two-day soak in salted, then fresh water makes the uterus and fallopian tubes more tender, less funky, and a real treat to dive into. Keep up to date with new episodes of No Pressure by following and liking the No Pressure Facebook page.
Instant Pot Uterus-Stuffed Steamed Buns
About a pound of pig uterus and/or fallopian tubes
Fresh ginger, the size of an adult male human's thumb, sliced into thick rounds
1 cup rice wine
1/4 cup black vinegar
Fish sauce to taste
Chili oil to taste
Frozen steamed buns
Thoroughly rinse the uteri and fallopian tubes, then place them in a sealable container. Cover them with water, pour the water into a separate vessel, stir in a fistful of salt until thoroughly dissolved, and pour this brine over the uteri and fallopian tubes. Seal and refrigerate for at least 24 hours. Dump out the water, rinse the uteri and fallopian tubes with clear water, then place back into the container and cover with water. Refrigerate for 24 hours, then rinse and drain.
Place the cleaned uteri and fallopian tubes into the Instant Pot with ginger, the sliced whites of 2 leeks, rice wine, black vinegar, as much fish sauce as pleases you, and the quantity of chili oil that you can personally withstand. Stir to make sure the ingredients are thoroughly coated with the liquid. Seal the Instant Pot, cook on high pressure for 30 minutes, then perform a manual release.
Strain out the uteri and fallopian tubes and set aside to cool slightly. Leave the liquid in the Instant Pot and place a trivet or steamer basket inside. Place the buns inside, seal, steam for 2 minutes, and manually release.
Fill the buns with cooked uteri and fallopian tubes, and dress with hoisin sauce and chopped leeks.