Recipes in the world of Flavilo

Classic pulled pork bao buns served and plated

Classic Pulled Pork Bao Buns

The bao bun, also known as steamed buns, originated in China and has been a staple of Chinese cuisine for centuries. The classic pulled pork version is a particularly popular street food, made with tender meat that has a sweet and savory flavor from the soy sauce marinade all wrapped in soft dough. The aroma of steaming dough and the combination of succulent pork creates all the flavors you would find in an Asian market. The key to success is proving the dough sufficiently and slow cooking the pork until it is tender. The filling can be prepared a day in advance, as the flavor improves. This would be a perfect choice for weekend cooking or when entertaining guests, or to get the atmosphere of street food at home. Feel free to experiment with spicy sauces or pickled vegetables.

Prep Time 30 min
Preparation 40 min
Total 1 hr 10 min
2050 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g All-purpose flour
⭕ 1 tsp Dry yeast
⭕ 20 g Sugar
⭕ 160 ml Lukewarm water
⭕ 300 g Pork shoulder (cooked and shredded)
⭕ 2 tbsp Soy sauce
⭕ 1 tbsp Oyster sauce
⭕ 1 tbsp Brown sugar
⭕ 1 tsp Ginger (grated)
⭕ 1 tsp Garlic (minced)
⭕ 50 g Cucumber (thinly sliced)
⭕ 1 Green onion (finely chopped)

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    Preparation Steps

    1

    To make the bao bun dough, combine the flour, yeast, sugar, and lukewarm water in a large bowl. Knead until a smooth dough forms, then cover and let rise in a warm place for about 1 hour, or until doubled in size.

    2

    Once risen, divide the dough into 8-10 equal portions. Shape each portion into an oval, then fold it in half. Place on parchment paper and steam over boiling water for 10-12 minutes, or until soft and springy.

    3

    For the filling, sauté the minced garlic and grated ginger in a pan with a little oil. Add the soy sauce, oyster sauce, and brown sugar. Cook until the sauce thickens and becomes syrupy.

    4

    Add the cooked, shredded pork shoulder to the pan and toss to coat with the soy sauce mixture. Simmer for 5-8 minutes to allow the flavors to meld and the pork to absorb the sauce.

    5

    Carefully open the steamed bao buns and spoon in a generous portion of the pulled pork filling. Avoid overfilling to prevent the dough from getting soggy and making it difficult to eat.

    6

    Garnish the filled bao buns with cucumber slices and finely chopped green onions. The freshness of the cucumber provides a wonderful contrast to the richness of the meaty sauce.