Bbq Pork Bao Recipe
Steamed bao with our house made BBQ Pork.
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Ingredients
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Bao Dough
BBQ Pork Filling (Char Siu-style, house-made)
Assembly & Garnish
Method
Bao Dough
- 1
Activate yeast & mix
Combine warm milk (about 100–110°F), 1 tablespoon of the granulated sugar, and the instant yeast in a small bowl. Stir and let sit 5–7 minutes until foamy. In a large mixing bowl, whisk together flour, remaining 2 tablespoons sugar, baking powder and salt.
- 2
Form dough
Make a well in the dry ingredients and add the foamy yeast mixture, warm water, and vegetable oil. Stir with a wooden spoon or dough hook until a rough dough forms, about 2–3 minutes.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead with a stand mixer on medium for 5 minutes). The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too sticky.
- 4
- 5
Divide & shape buns
Punch down the risen dough and transfer to a clean surface. Divide into 8 equal pieces (about 70–80 g each). Roll each piece into a smooth ball and flatten into a 4–5 inch round about 1/4-inch thick. For folded-style bao, brush a very thin film of oil on the round, fold in half over a parchment square, or pleat into traditional closed bao. Place each prepared bao on its own parchment square.
- 6
Second rise
Cover the shaped baos with a damp towel and let rest for 20–30 minutes to puff slightly while you prepare the filling and steaming setup.
BBQ Pork Filling (House-made)
- 7
Prep the pork
Trim excess fat from the pork shoulder and cut into 1 1/2-inch cubes. Pat dry and season lightly with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
- 8
Brown the pork
Heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Add pork in a single layer and sear until browned on all sides, 6–8 minutes. Work in batches if needed to avoid crowding.
- 9
Make marinade/sauce
In a bowl, whisk together hoisin, soy sauce, honey, brown sugar, Chinese five-spice, rice wine, sesame oil, minced garlic, minced ginger, and red food coloring (if using).
- 10
Simmer the pork
Return all seared pork to the pot. Pour the marinade over the pork, add enough water to come halfway up the meat (about 1/2 to 3/4 cup), bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45–55 minutes until the pork is very tender and the sauce has reduced. Stir every 10–15 minutes and scrape up any browned bits.
- 11
Shred & glaze
Remove pork to a cutting board and shred or thinly slice with two forks. Return shredded pork to the pot. Mix cornstarch with 2 tablespoons water to make a slurry; stir into the sauce and cook 1–2 minutes until sauce thickens and coats the pork. Taste and adjust sweetness or acidity with the 1 tsp granulated sugar and 1 tsp rice vinegar if needed. Keep warm.
- 12
Cool slightly for assembly
Let the filling rest 5–10 minutes so it is easier to handle and won't sog the bao.
Assembly & Steaming
- 13
- 14
Prepare steamer
Fill a wok or large pot with 1–2 inches of water, bring to a simmer over medium-high heat. Arrange bao (on their parchment squares) in a single layer in a bamboo steamer or metal steamer basket, leaving 1–2 inches between each to allow expansion. Stack steamers if needed but rotate halfway through steaming if stacked.
- 15
Steam
Place the steamer over the simmering water, cover, and steam for 10–12 minutes until the buns are puffed, soft, and fully cooked through. Do not lift the lid during the initial steaming time to avoid collapse. If stacking, rotate top/bottom positions halfway through and continue steaming the total time.
- 16
Finish & serve
Carefully remove the steamer from the heat. Let baos rest covered for 1 minute, then transfer to a serving plate. Serve hot with extra hoisin on the side, and garnish with additional sliced cucumber and scallions.