Asian Bao Buns with Pulled Pork in Hoisin Sauce - photo 1
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Asian Bao Buns with Pulled Pork in Hoisin Sauce

Pikantne Asian cuisine Main Dishes Dishes for Special Occasions 180 min Medium 18 wyświetleń ~42.92 PLN - (0)
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Description

Here’s a recipe that will transport you right to the heart of a vibrant Asian street, straight into the world of street food. Bao buns are fluffy, cloud-like dumplings steamed to perfection, providing the ideal backdrop for a bold filling. In this version, we fill them with juicy, slow-cooked pork that falls apart under the pressure of a fork after hours in an aromatic sauce. The meat is enveloped in a thick, sweet-and-salty hoisin sauce with hints of garlic, ginger, and sesame oil. To balance the richness of flavors and add some crunch, we include quick-pickled carrots and daikon radish, which bring a refreshing, tangy note. The dish is topped with fresh, aromatic cilantro and toasted peanuts. This dish is a true feast for the senses – the contrast of the softness of the bun, the juiciness of the meat, and the crunchiness of the vegetables creates an unforgettable culinary experience. Perfect for a gathering with friends, where everyone can assemble their ideal bao.

Ingredients (22)

Servings:
4
  • Wheat flour type 450 400 g
  • Fresh yeast 20 g
  • White sugar 40 g
  • Milk powder 30 ml
  • Vegetable oil 35 ml
  • Baking powder 5 g
  • Łopatka wieprzowa bez kości 800 g
  • Light soy sauce 60 ml
  • Hoisin sauce 80 ml
  • Rice vinegar 120 ml
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Onion 1 szt.
  • Sesame oil 15 ml
  • Brown sugar 30 g
  • Chicken broth 250 ml
  • Carrot 2.5 szt.
  • White radish (daikon) 200 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Fresh coriander 1 pęczek
  • ✨ Opcjonalne
  • Roasted peanuts 50 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~42.92 PLN (10.73 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pickled vegetables

1

Start by preparing the pickles, as they need to marinate for a while. Peel the carrot and white radish using a vegetable peeler. Then cut them into very thin strips (known as julienne). You can use a sharp knife, a grater with the appropriate blade, or a special julienne peeler for this. Transfer the cut vegetables to a jar or bowl.

Ingredients: Carrot, White radish (daikon)
The easiest and quickest way is to use a mandoline with a julienne attachment. Be careful with your fingers! The thinner the sticks, the faster the vegetables will marinate and taste better.
2

In a small saucepan, prepare the marinade. Pour in 100 ml of rice vinegar, add 20 g of white sugar, and a pinch of salt. Heat over medium heat, stirring until the sugar and salt are completely dissolved. Do not bring to a boil. Pour the hot marinade over the prepared vegetables in the jar. Set aside for at least 30 minutes at room temperature. The longer they sit, the tastier they will be.

Ingredients: Rice vinegar, White sugar, Salt
Make sure all the vegetables are submerged in the brine. You can press them down with a small plate. The prepared pickles can be stored in the refrigerator for up to a week.

Pulled pork

3

Prepare the meat. Pat the pork shoulder dry with paper towels. In a bowl, mix 60 ml of soy sauce, 20 ml of rice vinegar, 30 g of brown sugar, 4 cloves of garlic pressed through a garlic press, and grated ginger. Rub the meat thoroughly with the prepared marinade.

Ingredients: Łopatka wieprzowa bez kości, Light soy sauce, Rice vinegar, Brown sugar, Garlic, Fresh ginger
Use a large pot with a thick bottom (e.g., cast iron) that is suitable for both frying on the stovetop and braising. Thoroughly drying the meat will help achieve better browning.
4

In a large pot, heat 15 ml of vegetable oil over medium-high heat. Cut the onion into feathers. Add the onion to the pot and sauté for 5-7 minutes until it becomes translucent and slightly soft. Then, sear the marinated meat on all sides until golden brown, which will take about 8-10 minutes. The goal is to seal the meat's pores and create a flavorful crust.

Ingredients: Vegetable oil, Onion
Do not overcrowd the pot. If the meat is in one large piece, sear it patiently. If you have smaller pieces, do it in batches. Browning the meat is a key step for depth of flavor (Maillard reaction).
5

Pour the chicken broth into the browned meat, add 80 ml of hoisin sauce. Bring everything to a boil, then reduce the heat to the minimum, cover the pot with a lid, and simmer the meat for about 2-2.5 hours. Occasionally check if the liquid has completely evaporated and add a little hot water if necessary. The meat is ready when it is so tender that it can be easily pulled apart with a fork.

Ingredients: Chicken broth, Hoisin sauce
Alternatively, you can braise the meat in an oven preheated to 160°C (without convection) for the same amount of time. This ensures more even heat distribution. Patience is key – do not rush this process!

Dough for Bao Buns

6

While the meat is simmering, prepare the dough. In a bowl, crumble 20 g of fresh yeast, add 20 g of sugar, and pour in 120 ml of warm water (about 37°C, not hot!). Mix with a fork until dissolved and set aside in a warm place for 10-15 minutes. A 'foam' layer should appear on the surface – this is a sign that the yeast is working.

Ingredients: Fresh yeast, White sugar
If you are using instant yeast (about 7g), skip this step and mix it directly with the flour. The temperature of the water is critical – too hot will kill the yeast, and too cold will not activate it.
7

In a large bowl, sift 400 g of wheat flour, add 30 g of milk powder, 5 g of baking powder, and 2 pinches of salt. Mix the dry ingredients. Make a well in the center, pour in the active yeast and 20 ml of vegetable oil. Start mixing the ingredients from the center, gradually incorporating the flour from the edges until a cohesive dough forms.

Ingredients: Wheat flour type 450, Milk powder, Baking powder, Salt, Vegetable oil
Sifting the flour aerates it, which will make the rolls fluffier. You can start mixing the dough with a wooden spoon, and when the ingredients are combined, switch to kneading by hand.
8

Transfer the dough to a lightly floured work surface and knead vigorously for about 10 minutes. The dough should become smooth, elastic, and stop sticking to your hands. Shape it into a ball, place it in a bowl greased with a little oil, cover with a clean cloth, and set it in a warm place for about 60-90 minutes, until it doubles in size.

If you have a stand mixer, use the dough hook and knead on low speed for 7-8 minutes. A warm place can be near a radiator or in the oven with the light on (temperature about 30°C).

Shaping and steaming the buns

9

Punch down the risen dough to release the gas, then briefly knead it. Divide the dough into 12-16 equal parts and shape each into a smooth ball. Roll each ball into an oval flatbread about 0.5 cm thick. Brush the surface of the flatbread with a thin layer of oil and fold it in half, without pressing the edges. Place a small square cut from parchment paper under each bun.

Ingredients: Vegetable oil
Brushing the dough with oil before folding will prevent the halves from sticking together during steaming, making it easy to open and fill them. A square of paper will ensure that the buns do not stick to the bottom of the steamer.
10

Place the shaped buns on parchment paper in the steamer basket, leaving space between them as they will rise further. Cover the basket and let it rest for another 20-30 minutes to puff up. In the meantime, bring water to a boil in a pot or wok, on which you will place the steamer.

If you don't have a bamboo steamer, you can use a metal sieve or colander placed over a pot of boiling water. It's important that the bottom of the sieve does not touch the surface of the water.
11

Place the steamer with the buns over a pot of boiling water. Steam covered for about 10-12 minutes. The buns should be fluffy and springy to the touch. After cooking, carefully remove the steamer from the pot and wait a minute before lifting the lid, so the buns do not deflate from the sudden temperature change.

Do not open the lid while steaming, as escaping steam will disrupt the cooking process. Cook the buns in batches if they do not all fit in the steamer at once.

Final preparation of the filling

12

While the buns are steaming, finish the filling. Remove the cooked meat from the pot onto a cutting board. Use two forks to shred it into small strands. Cook the sauce that remains in the pot over medium heat for 5-10 minutes, until it thickens and reduces to a syrup-like consistency. Add the shredded meat and 15 ml of sesame oil to the reduced sauce, and mix well to ensure each strand is coated with the sauce.

Ingredients: Sesame oil
Shred the meat while it is still warm – this makes it the easiest. If the sauce is too thin, you can thicken it with a bit of cornstarch mixed in cold water.

Assembly and serving

13

Time for the finale! Gently open the warm bao bun. Inside, place a generous portion of pulled pork. On top, add a serving of drained pickled vegetables. Garnish with fresh coriander leaves. Additionally, if you like, sprinkle everything with coarsely chopped, roasted peanuts and chili flakes. Serve immediately.

Ingredients: Fresh coriander, Roasted peanuts, Chili flakes
Organize a 'bao bar' – set up bowls on the table with warm meat, pickles, cilantro, peanuts, and sauces, and serve warm buns alongside. Guests will be able to create their perfect bao themselves, which is a lot of fun.

Fun Fact

💡

Bao buns, specifically their popular version 'Gua Bao' (meaning 'split bun'), originate from Taiwan. Traditionally, they are filled with braised pork, pickled greens, cilantro, and crushed peanuts, and are a popular dish sold at night markets.

Best for

Kolacja z przyjaciółmi Weekendowy projekt kulinarny Impreza tematyczna Street food party

Tips

🍽️ Serving

Serve the buns immediately after assembling, while they are warm and fluffy. As a side, you can serve sriracha mayo (mayonnaise mixed with sriracha sauce) or extra hoisin sauce for dipping. They pair wonderfully with a light Asian-style cucumber salad.

🥡 Storage

Store all components separately in the refrigerator. Cooked buns can be stored in an airtight container for up to 2 days and reheated in a steamer for 2-3 minutes. Meat can be stored for 3-4 days and reheated in a pan or microwave. Pickles will stay fresh in a jar in the refrigerator for a week.

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