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Pork Bao Bun Recipe

Mix together the flour caster sugar and tsp salt in a large bowl see tip.

Pork bao bun recipe. Quick chinese bbq pork. 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. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Add the onion and stir fry for a minute.

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. 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. Fry in a pan with a little oil and some salt and pepper until golden brown. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration.

Shred the cooked pork with a fork. Use fork to prick it all over. Cover steaming basket and place on top of the boiling water. Grill the pork until cooked and charred.

Mix into a dough adding a little extra water if needed. Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. Heat the oil in a flameproof casserole dish over a medium high heat. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl.

Place pork hoisin garlic ginger and chicken broth in slow cooker. In batches brown the pork belly well then transfer to a plate. Steam directly from the freezer for an additional five minutes. Use a multitray bamboo steamer so you can cook all the buns at one time.

Cook on high for 4 to 6 hours or low for 8 to 10 hours. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. This is a good recipe for using leftovers you might have from my char siu recipe. Cut roasted port into 12 inch cubes.

Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. 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. Heat the oil in a wok over medium high heat. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade.

Cut the pork into 2 inch thick strips. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl. Drain and slice into small chunks.