Bbq “bao” Pork Buns (3 Piece) Recipe

In a small bowl, combine warm water (about 100–110°F/38–43°C), sugar, and instant yeast. Stir and let sit 5–8 minutes until foamy.

In a mixing bowl, whisk together all-purpose flour, baking powder and salt. Make a well and add the foamy yeast mixture, milk, and vegetable oil.

Mix until a shaggy dough forms, then knead by hand or with a stand mixer fitted with a dough hook for 6–8 minutes until smooth and elastic. Dough should be soft and slightly tacky; add a teaspoon of flour or water if needed.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Punch down the dough gently and turn onto a lightly floured surface. Divide into 3 equal pieces (for 3 buns). Roll each piece into a smooth ball, then flatten into an oval about 4 inches long and 1/8 inch thick.

Brush a little neutral oil on the surface of each oval. Fold each oval in half lengthwise, placing a small strip of parchment or steaming paper between folds so buns don’t stick together during steaming. Place folded buns on small squares of parchment.

Arrange buns in a steamer with at least 1 inch between them. Cover and steam over gently simmering water for 10–12 minutes. After steaming, turn off heat and let buns sit covered for 2 minutes to prevent collapse, then remove carefully.

If using pork shoulder, finely chop or pulse in a food processor to a coarse mince so it fills the buns easily. Pat dry any excess moisture with paper towel.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger; sauté 20–30 seconds until fragrant.

Add the minced pork and spread into an even layer. Let sear without stirring for 1–2 minutes to develop a bit of color, then stir and cook until no longer pink, about 3–4 minutes total.

Stir in light soy sauce, hoisin sauce, honey, rice wine, dark soy (if using), Chinese five-spice, sesame oil, and cornstarch. Mix thoroughly to coat the meat.

Add 2 tablespoons water and reduce heat to medium-low. Simmer gently until the sauce thickens and clings to the pork, about 2–3 minutes. Taste and adjust sweetness or salt (add a pinch of salt or a touch more honey/hoisin). Remove from heat and stir in sliced green onions.

Combine cucumber matchsticks, rice vinegar, sugar and salt in a small bowl. Toss and let sit at least 5 minutes to quick-pickle and soften slightly.

To assemble each bao: open a steamed bun gently, spoon approximately 3 tablespoons (or enough to generously fill) of the warm BBQ pork filling into the pocket.

Top with a small pinch of pickled cucumber, a few cilantro leaves if using, and an extra drizzle of the pork pan sauce if desired.

Serve immediately while buns and filling are warm. This recipe yields 3 bao; place them on a small side plate and enjoy as a side accompaniment.