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Pork Bao Bun Recipe

Quick chinese bbq pork.

Pork bao bun recipe. Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. 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. Cut roasted port into 12 inch cubes.

Mix together the flour caster sugar and tsp salt in a large bowl see tip. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Place pork hoisin garlic ginger and chicken broth in slow cooker.

Use fork to prick it all over. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration. Grill the pork until cooked and charred. This is a good recipe for using leftovers you might have from my char siu recipe.

Heat the oil in a wok over medium high heat. Steam directly from the freezer for an additional five minutes. Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy. Add the onion and stir fry for a minute.

Use a multitray bamboo steamer so you can cook all the buns at one time. At the same time as youre steaming the bao buns you can start frying the pork belly. 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. Shred the cooked pork with a fork.

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. Mix into a dough adding a little extra water if needed. Cook on high for 4 to 6 hours or low for 8 to 10 hours. 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. Drain and slice into small chunks. Stir and cook until the mixture starts to bubble up. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl.

Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Fry in a pan with a little oil and some salt and pepper until golden brown. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl.