Pork Bao Bun Recipe
Mix together the flour caster sugar and tsp salt in a large bowl see tip.
Pork bao bun recipe. Use fork to prick it all over. Fry in a pan with a little oil and some salt and pepper until golden brown. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky.
Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. Use a multitray bamboo steamer so you can cook all the buns at one time. 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.
Grill the pork until cooked and charred. Quick chinese bbq pork. 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.
Mix into a dough adding a little extra water if needed. At the same time as youre steaming the bao buns you can start frying the pork belly. 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.
Place pork hoisin garlic ginger and chicken broth in slow cooker. 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 the chicken base soy sauce sugar food coloring salt and pepper in a bowl.
Cut the pork into 2 inch thick strips. Shred the cooked pork with a fork. Add the onion and stir fry for a minute. 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. Heat the oil in a flameproof casserole dish over a medium high heat. 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. In batches brown the pork belly well then transfer to a plate.
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. Steam directly from the freezer for an additional five minutes.