HOW TO MAKE PORK BAO BUNS RECIPES

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CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES



Chinese Pork Buns (Cha Siu Bao) Recipe | Allrecipes image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Categories     Bread    Yeast Bread Recipes

Yield 24 buns

Number Of Ingredients 19

6 cups all-purpose flour
¼ cup white sugar
1?¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1?½ tablespoons light soy sauce
1?½ tablespoons hoisin sauce
1 teaspoon soy sauce
1?½ tablespoons white sugar
1?½ tablespoons soy sauce
1?½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2?½ tablespoons water
2 tablespoons shortening
1?½ teaspoons sesame oil
¼ teaspoon ground white pepper

Steps:

  • Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  • Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  • Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
  • Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
  • Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
  • Steam buns for 12 minutes. Serve.

Nutrition Facts : Calories 191.4 calories, CarbohydrateContent 28.3 g, CholesterolContent 11.9 mg, FatContent 5.2 g, FiberContent 1 g, ProteinContent 7.3 g, SaturatedFatContent 1.5 g, SodiumContent 196.3 mg, SugarContent 3.3 g

STICKY PORK BELLY BAO BUNS RECIPE | BBC GOOD FOOD



Sticky pork belly bao buns recipe | BBC Good Food image

These soft Chinese bao buns are stuffed to bursting with spicy pork and topped with crushed chilli peanuts

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Total Time 2 hours 40 minutes

Prep Time 40 minutes

Cook Time 2 hours

Yield makes 10

Number Of Ingredients 20

1 tbsp sunflower oil
800g piece boneless pork belly , cut into thick slices
4 tbsp light muscovado sugar
3 garlic cloves , sliced
thumb-sized piece ginger , sliced
2 star anise
100ml Shaosing rice wine
2 tbsp dark soy sauce
large pinch of Chinese five-spice powder
250g plain flour , plus extra for dusting
1 tbsp white caster sugar
1 tsp baking powder
2 tsp fast-action dried yeast
50ml milk
1 tbsp sunflower oil , plus extra for greasing
handful roasted peanuts
1 tsp togarashi spice mix (see tip below)
coriander leaves
cucumber batons
shredded spring onion

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. 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.
  • Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.
  • To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.
  • For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)
  • Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.
  • Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.

Nutrition Facts : Calories 570 calories, FatContent 22 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.4 milligram of sodium

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