Steamed Bbq Pork Bao Recipe

Marinate the pork

In a bowl combine hoisin sauce, soy sauce, honey, brown sugar, Chinese five-spice, shaoxing wine, sesame oil, minced garlic and vegetable oil. Whisk until smooth. Add the pork strips and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Roast or pan-sear the pork

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange marinated pork strips on the rack, reserving any marinade. Roast for 12–18 minutes, turning once halfway, until edges caramelize and internal temperature reaches 145°F (63°C). Optionally, brush with reserved marinade during the last 4 minutes for extra glaze. Alternatively, sear in a hot skillet (1 tsp oil) 3–4 minutes per side, then finish in a 375°F (190°C) oven until cooked through. Let rest 5 minutes, then slice into 1/4–1/2 inch pieces suitable for bao filling.

Activate yeast & combine wet ingredients

In a small bowl combine warm water (about 105–115°F / 40–46°C) with 1 tablespoon granulated sugar and sprinkle the instant yeast on top. Stir gently and let sit 5–7 minutes until foamy. In a separate bowl mix warm milk, oil and remaining sugar until dissolved.

Make the dough

In a large bowl whisk together flour, baking powder and salt. Pour the foamy yeast mixture and milk mixture into the flour. Stir with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface 6–8 minutes until smooth and slightly springy. (Alternatively use a stand mixer with dough hook on medium speed 4–6 minutes.)

First rise

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 60–75 minutes.

Divide & shape bao

Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (about 2 oz/55 g each). Roll each piece into a smooth ball, then flatten into an oval about 4 inches long and 3 inches wide, with a slightly thicker center. To form the classic folded bao: brush the top half of each oval lightly with a bit of neutral oil to prevent sticking, then fold in half to create a pocket. Place each bao on a 3-inch square of parchment or a small steamer liner. Cover and let rest 20–30 minutes until slightly puffy.

Quick-pickled cucumber

While bao dough is resting, combine rice vinegar, water and 1/2 tsp sugar in a small bowl. Add the cucumber slices, toss and let sit 10–15 minutes to lightly pickle. Drain before assembling.

Steam the bao

Set up a steamer (bamboo or metal) with boiling water. Arrange bao (on their parchment squares) in the steamer basket leaving space for expansion — you may need to steam in 2 batches. Cover and steam over medium-high heat for 10–12 minutes, until the dough is set and slightly shiny. After steaming, turn off heat and let bao rest covered for 2 minutes before opening to avoid collapse.

Assemble each bao

Open each steamed bao pocket gently. Spread about 1/2 tsp mayonnaise inside if using. Place 2–3 slices of warm char siu pork into each bao. Add a few pieces of pickled cucumber and a sprinkle of sliced scallion. Drizzle about 1/2 tsp hoisin sauce over the filling (adjust to taste). Serve immediately while warm.

Storage & Reheating

Store leftover cooked char siu in an airtight container in the refrigerator up to 3 days. Refrigerate steamed bao separately wrapped up to 2 days. Reheat bao by steaming 3–4 minutes from chilled or microwaving covered for 20–30 seconds then finish with a quick steam to restore softness.