Pork Bao Bun Recipe
This is a good recipe for using leftovers you might have from my char siu recipe.
Pork bao bun recipe. Quick chinese bbq pork. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. Use a multitray bamboo steamer so you can cook all the buns at one time. Mix together the flour caster sugar and tsp salt in a large bowl see tip.
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. Drain and slice into small chunks. Shred the cooked pork with a fork. Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste.
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. Heat the oil in a flameproof casserole dish over a medium high heat. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl.
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. Use fork to prick it all over. 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. Grill the pork until cooked and charred. 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.
In batches brown the pork belly well then transfer to a plate. Fry in a pan with a little oil and some salt and pepper until golden brown. Place pork hoisin garlic ginger and chicken broth in slow cooker. Heat the oil in a wok over medium high heat.
Steam directly from the freezer for an additional five minutes. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Stir and cook until the mixture starts to bubble up. Cook on high for 4 to 6 hours or low for 8 to 10 hours.
Mix into a dough adding a little extra water if needed. 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. Cut the pork into 2 inch thick strips.