Pork Bao Bun Recipe
Use fork to prick it all over.
Pork bao bun recipe. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl. 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. In batches brown the pork belly well then transfer to a plate.
Steam directly from the freezer for an additional five minutes. At the same time as youre steaming the bao buns you can start frying the pork belly. 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.
Cover steaming basket and place on top of the boiling water. 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. 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. Drain and slice into small chunks. Cut the pork into 2 inch thick strips. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade.
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. 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.
Grill the pork until cooked and charred. 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. Use a multitray bamboo steamer so you can cook all the buns at one time.
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. Quick chinese bbq pork. 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. This is a good recipe for using leftovers you might have from my char siu recipe.
Turn heat down to medium low and add the sugar soy sauce oyster sauce sesame oil and dark soy. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky. Cut roasted port into 12 inch cubes.