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Pork Bao Bun Recipe

Mix into a dough adding a little extra water if needed.

Pork bao bun recipe. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Mix together the flour caster sugar and tsp salt in a large bowl see tip. Place pork hoisin garlic ginger and chicken broth in slow cooker. 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.

This is a good recipe for using leftovers you might have from my char siu recipe. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl. 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. Quick chinese bbq pork.

Fry in a pan with a little oil and some salt and pepper until golden brown. Cover steaming basket and place on top of the boiling water. At the same time as youre steaming the bao buns you can start frying the pork belly. Cut roasted port into 12 inch cubes.

In batches brown the pork belly well then transfer to a plate. Use fork to prick it all over. Add the onion and stir fry for a minute. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration.

Cook on high for 4 to 6 hours or low for 8 to 10 hours. Cut the pork into 2 inch thick strips. Stir and cook until the mixture starts to bubble up. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade.

Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy. Shred the cooked pork with a fork. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Heat the oil in a flameproof casserole dish over a medium high heat.

Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. 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 glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. Heat the oil in a wok over medium high heat.

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. Steam directly from the freezer for an additional five minutes. Drain and slice into small chunks.