Pork Bao Bun Recipe
Mix into a dough adding a little extra water if needed.
Pork bao bun recipe. Heat the oil in a wok over medium high heat. 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 pork in half horizontally to make two long flat thin pieces for better flavor penetration. Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy.
Stir and cook until the mixture starts to bubble up. This is a good recipe for using leftovers you might have from my char siu recipe. Cut the pork into 2 inch thick strips. 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. Shred the cooked pork with a fork. 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.
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. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Cover steaming basket and place on top of the boiling water. Use fork to prick it all over.
Grill the pork until cooked and charred. Steam directly from the freezer for an additional five minutes. 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. Mix together the flour caster sugar and tsp salt in a large bowl see tip.
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. Place pork hoisin garlic ginger and chicken broth in slow cooker. Use a multitray bamboo steamer so you can cook all the buns at one time.
Cut roasted port into 12 inch cubes. Drain and slice into small chunks. Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. Add the onion and stir fry for a minute.
Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. 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. Fry in a pan with a little oil and some salt and pepper until golden brown.