Pork Bao Bun Recipe
Cut roasted port into 12 inch cubes.
Pork bao bun recipe. Then pan fry on medium or bake for 15 20 minutes at 180c350f basting with reserved marinade. 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. Mix together the flour caster sugar and tsp salt in a large bowl see tip. Cut the pork into 2 inch thick strips.
Marinate pork steaks in store bought char siu sauce or make small batch of the marinade from homemade char siu for 20 minutes. Heat the oil in a wok over medium high heat. Cover steaming basket and place on top of the boiling water. First mix sugar oyster sauce hoisin sauce soy sauce sesame oil paprika and salt in a small bowl.
At the same time as youre steaming the bao buns you can start frying the pork belly. Grill the pork until cooked and charred. In batches brown the pork belly well then transfer to a plate. Quick chinese bbq pork.
Add the glaze to the pan which is a mixture of ginger chilli honey brown sugar soy sauce and lemon grass paste. Steam directly from the freezer for an additional five minutes. Heat the oil in a flameproof casserole dish over a medium high heat. Add the onion and stir fry for a minute.
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. Use a multitray bamboo steamer so you can cook all the buns at one time. Place pork hoisin garlic ginger and chicken broth in slow cooker. Mix the chicken base soy sauce sugar food coloring salt and pepper in a bowl.
Mix into a dough adding a little extra water if needed. The filling consists of mixing diced pieces of chinese bbq pork char siucha siu with a thick sauce for flavor. Drain and slice into small chunks. Let steam for about 5 minutes or until the buns are puffed up and dough is not sticky.
Fry in a pan with a little oil and some salt and pepper until golden brown. Cut pork in half horizontally to make two long flat thin pieces for better flavor penetration. Use fork to prick it all over. This is a good recipe for using leftovers you might have from my char siu recipe.
Cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir and cook until the mixture starts to bubble up. Shred the cooked pork with a fork.