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Pork Bao Bun Recipe

Grill the pork until cooked and charred.

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. Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy. In batches brown the pork belly well then transfer to a plate. Quick chinese bbq pork.

Heat the oil in a flameproof casserole dish over a medium high heat. Use fork to prick it all over. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Cook on high for 4 to 6 hours or low for 8 to 10 hours.

At the same time as youre steaming the bao buns you can start frying the pork belly. Mix into a dough adding a little extra water if needed. Drain and slice into small chunks. 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.

Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. Cover steaming basket and place on top of the boiling water. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration. Cut roasted port into 12 inch cubes.

First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl. Shred the cooked pork with a fork. Fry in a pan with a little oil and some salt and pepper until golden brown. 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.

Heat the oil in a wok over medium high heat. 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. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl.

Stir and cook until the mixture starts to bubble up. 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. Use a multitray bamboo steamer so you can cook all the buns at one time.

Cut the pork into 2 inch thick strips. Steam directly from the freezer for an additional five minutes. 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.