Bao buns with grilled sweetbreads glazed with Hoisin

Winner 2024

Ingredients

Sweetbreads

400–500 g /en/kalfszwezerik.html

\ Water

\ Ginger (slices)

1 stalk Lemongrass, bruised

\ Salt

\ Splash of mirin Pickles

100 ml Vinegar

100 ml Water

2 tbsp Sugar

\ Pinch of salt

1 Red chili, chopped

Small piece Ginger, sliced

½ Cucumber, thinly sliced

1 Carrot, thinly sliced Glaze

3 tbsp Ketjap manis

1 tbsp Rice vinegar

1 tbsp Honey

2 tbsp Hoisin sauce

1 clove Garlic, grated

1 tsp Fresh ginger, grated Other

\ Bao buns (frozen or fresh)

\ Sunflower oil

\ Sesame seeds

Sweetbreads: you either love them or you don’t. There’s little middle ground, as organ meat isn’t everyone’s cup of tea. A shame, because when prepared well, this is an incredibly flavorful part of the veal (or lamb). In our opinion, sweetbreads are the “entry-level” organ meat, and John Versleijen from @johnnys_bbq_mancave created this beautiful recipe with an Asian twist. Highly recommended—and maybe the perfect moment to give sweetbreads a try!

What are sweetbreads?

Sweetbreads are a delicate piece of organ meat from veal or lamb, soft in texture and subtle in flavor. They are also known as the thymus gland. In young animals, this gland helps develop the immune system. In adult animals, it largely disappears, which is why sweetbreads mostly come from veal or lamb. The meat is soft, creamy, and slightly sweet in taste.

Sweetbreads are often first poached and then seared or grilled until crispy. A true culinary treat for food lovers!

Preparing Sweetbreads

We start with the pickles so we can set them aside.

Bring vinegar, water, sugar, and salt to a boil.
Add red chili and ginger.
Pour over the cucumber and carrot in a jar. Let sit for at least 30 minutes.

Preparing the Sweetbreads

Rinse the sweetbreads thoroughly.
Poach for 30 minutes in water with ginger, lemongrass, salt, and mirin (80–90 °C, just below boiling).
Rinse with cold water.
Remove membranes and fat.
Place the sweetbreads in a dish, cover with parchment paper, place something heavy on top, and refrigerate to draw out moisture.

Preparing Hoisin Glaze

Mix all ingredients and heat gently until slightly thickened.

Preparing Bao Buns

Thaw in the refrigerator.
Place on damp parchment paper, wrap in aluminum foil, and steam for 10 minutes indirectly on the BBQ (180–200 °C).

Grilling the Sweetbreads

veal sweetbreads

Slice the sweetbreads into pieces about 1.5 cm thick. Pat dry and lightly brush with oil.
Grill over direct heat until golden brown and crispy.
Brush with glaze and grill briefly again; move to indirect heat if it browns too quickly.
Remove from the BBQ, brush again with glaze, and sprinkle with sesame seeds.

Fill the warm bao buns with sweetbread slices and some of the pickles. No extra sauce needed—the sweetbreads are already a flavor bomb!

sweetbreads