Pork Bao Bun Recipe
In batches brown the pork belly well then transfer to a plate.
Pork bao bun recipe. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Use a multitray bamboo steamer so you can cook all the buns at one time.
Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration. Heat the oil in a wok over medium high heat. 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.
Heat the oil in a flameproof casserole dish over a medium high heat. Fry in a pan with a little oil and some salt and pepper until golden brown. Steam directly from the freezer for an additional five minutes. Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes.
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. Mix together the flour caster sugar and tsp salt in a large bowl see tip. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl.
Cut roasted port into 12 inch cubes. Add the onion and stir fry for a minute. 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.
Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. 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 the chicken base soy sauce sugar food coloring salt and pepper in a bowl.
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. 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. Mix into a dough adding a little extra water if needed.
Quick chinese bbq pork. Stir and cook until the mixture starts to bubble up. Place pork hoisin garlic ginger and chicken broth in slow cooker.