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Pork Bao Bun Recipe

Use a multitray bamboo steamer so you can cook all the buns at one time.

Pork bao bun recipe. Dissolve the yeast and a pinch of sugar in 1 tbsp warm water then add it to the flour with the milk sunflower oil rice vinegar and 200ml water. Cut the pork into 2 inch thick strips. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl. Steam directly from the freezer for an additional five minutes.

Heat the oil in a wok over medium high heat. Drain and slice into small chunks. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise then quickly stir in the garlic ginger and star anise and cook for 1 min. Add the onion and stir fry for a minute.

Mix together the flour caster sugar and tsp salt in a large bowl see tip. Shred the cooked pork with a fork. Marinate for 5 hours in a mixture made with 1 12 tablespoons light soy sauce 1 12 tablespoons hoisin sauce and 1 teaspoon sweet soy sauce. Mix into a dough adding a little extra water if needed.

At the same time as youre steaming the bao buns you can start frying the pork belly. Use fork to prick it all over. Quick chinese bbq pork. Place pork hoisin garlic ginger and chicken broth in slow cooker.

Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl. Fry in a pan with a little oil and some salt and pepper until golden brown. Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration.

Grill the pork until cooked and charred. To make them up to two months ahead fill the dough and freeze unsteamed buns on a tray in the freezer before placing them in a freezer safe zip top plastic bag. Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy. Heat the oil in a flameproof casserole dish over a medium high heat.

Cover steaming basket and place on top of the boiling water. Cut roasted port into 12 inch cubes. Stir and cook until the mixture starts to bubble up. In batches brown the pork belly well then transfer to a plate.

Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor.