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