Low Fat BBQ Pork Buns
Satisfy your cravings with these irresistibly fluffy and flavorful Low Fat BBQ Pork Buns, a healthier twist on a classic favorite. Featuring tender cubes of lean pork tenderloin coated in a rich blend of low-sodium soy sauce, hoisin, honey, and a hint of sesame oil, the filling is packed with savory and slightly sweet goodness. Encased in a perfectly steamed, pillowy dough made with simple pantry staples like all-purpose flour, baking powder, and yeast, these buns are a crowd-pleasing treat that’s surprisingly light. Perfect for a guilt-free indulgence, these steamed wonders are ideal for appetizers, snacks, or even as part of a dim sum spread. Ready in just over an hour and yielding 12 buns, they’re as easy to make as they are to enjoy. Discover this low-fat version of BBQ pork buns and elevate your homemade creations with big flavors and minimal fat!
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Recipe Information
Ingredients
- 400 grams Pork tenderloin
- 3 tablespoons Soy sauce, low-sodium
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, chopped
- 300 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 1 teaspoon Dry yeast
- 180 milliliters Warm water
- 1 teaspoon White vinegar
Instructions
Prepare the dough: In a bowl, dissolve the sugar and yeast in warm water. Let it sit for about 10 minutes until frothy.
In a large bowl, mix the flour and baking powder together. Pour in the yeast mixture and vinegar. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
For the filling: Trim any excess fat from the pork tenderloin and cut it into small cubes.
In a pan, heat the sesame oil over medium heat. Add the pork cubes and cook until browned on all sides, approximately 5-7 minutes.
Add soy sauce, hoisin sauce, and honey to the pan. Cook on low heat for another 5 minutes until the sauce thickens and coats the pork.
Stir in the chopped green onions and remove from heat. Allow the mixture to cool slightly.
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
Flatten each ball into a disk, placing about a tablespoon of the pork filling in the center of each disk.
Pinch the edges together to seal the bun, ensuring no filling leaks out.
Place each bun on a piece of parchment paper and allow them to rest for 10-15 minutes.
Prepare a steaming setup: Bring water to a boil in a steamer pot.
Place the buns in the steamer, keeping space between them to expand. Cover and steam on high heat for about 15 minutes.
Carefully remove the buns from the steamer and serve warm.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 3834 mg | 167% | |
| Total Carbohydrate | 293.0 g | 107% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 52.0 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2618 mg | 56% | |
*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.
