BBQ Pork Buns
Soft, pillowy, and bursting with savory-sweet flavor, these homemade BBQ Pork Buns are the ultimate crowd-pleaser! Filled with tender, caramelized pork shoulder coated in a rich blend of hoisin, soy, and oyster sauces, these buns deliver a mouthwatering balance of umami and sweetness in every bite. The dough, made from scratch, is perfectly fluffy and slightly chewy, while the steaming process locks in all the juiciness of the filling. Perfect as an appetizer, snack, or dim sum centerpiece, these buns are a must-try for lovers of Asian cuisine. With step-by-step instructions and straightforward ingredients, you’ll recreate this restaurant favorite in the comfort of your own kitchen. Ideal for family gatherings or meal prep, these irresistible Char Siu Bao-inspired buns promise to impress!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 50 grams Sugar
- 1 tablespoon Active dry yeast
- 250 ml Warm water
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil
- 300 grams Boneless pork shoulder
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 Scallions, chopped
- 2 cloves Garlic, minced
Instructions
In a large bowl, combine 400g of all-purpose flour and 50g sugar.
Dissolve 1 tablespoon of active dry yeast in 250ml of warm water and allow it to sit for 5 minutes or until it becomes frothy.
Add the yeast mixture to the flour and mix well. Knead the dough on a lightly floured surface for about 10 minutes or until smooth.
Cover the dough with a damp cloth and let it rise in a warm place for 2 hours or until doubled in size.
Meanwhile, prepare the filling. Dice 300g of boneless pork shoulder into small cubes.
In a large pan over medium heat, cook the pork until browned and cooked through.
Stir in 2 tablespoons of hoisin sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of sugar.
In a small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water. Add this mixture to the pork, stirring constantly until the sauce thickens.
Add 2 chopped scallions and 2 minced garlic cloves, then remove the pan from heat and let cool.
Once the dough has doubled in size, punch it down and knead in 1 teaspoon of baking powder and 2 tablespoons of vegetable oil.
Divide the dough into 12 equal pieces and roll each piece into a ball.
Flatten each dough ball into a 4-inch circle and place a heaping spoonful of the pork filling in the center.
Gather the edges of the dough and pinch them together to seal the filling inside, ensuring the seam is closed tightly.
Place the buns seam-side down on parchment paper squares and let them rest for 10 minutes.
Steam the buns over boiling water for 15 minutes, ensuring the lid does not touch the buns.
Serve hot and enjoy the fluffy, delicious BBQ pork buns.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 73.0 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
