Bbq Bao (pork) Recipe

Activate yeast and mix dough

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with 1 tbsp of the sugar and the instant yeast. Let sit 5–8 minutes until foamy. In a large bowl, whisk together flour, remaining 2 tbsp sugar, baking powder and salt. Make a well and add the foamy yeast, warm milk, and vegetable oil. Mix with a spatula until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface (use the cornstarch/flour for dusting). Knead 8–10 minutes until smooth and slightly tacky. Alternatively, use a stand mixer with a dough hook on low for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down dough and divide into 12 equal pieces (about 50–60 g each). Roll each piece into a ball, then flatten into a 4-inch circle about 1/8-inch thick, with the center slightly thicker. Brush the top with a little vegetable oil, fold in half to form the classic bao shape, and place each on a prepared parchment square. Cover and rest 20–30 minutes until puffy.

Marinate pork

In a bowl combine hoisin, soy sauce, honey, Chinese five-spice, shaoxing wine, sesame oil, minced garlic and ginger. Add the pork pieces and toss to coat thoroughly. Marinate at least 30 minutes, preferably 2–4 hours or overnight in the refrigerator for best flavor.

Cook pork

Preheat oven to 400°F (200°C) if finishing in the oven, or plan to pan-sear then simmer. Heat 1 tbsp neutral oil in a large ovenproof skillet or heavy pan over medium-high heat. Remove pork from marinade (reserve marinade). Sear pork pieces until browned on most sides, about 4–6 minutes.

Glaze and finish

Pour reserved marinade into the pan with seared pork. Bring to a simmer and then transfer the pan to the preheated oven, roasting uncovered until pork is cooked through and glaze is slightly sticky, about 10–12 minutes. Alternatively, simmer on stove over medium-low, covered, 10–12 minutes until tender. If the sauce is thin, mix 1 tsp cornstarch with 1 tsp cold water and stir in to thicken the glaze for 1–2 minutes. Remove from heat and let rest 5 minutes, then slice or shred pork into bite-sized strips if needed.

Quick pickles

While pork cooks and buns rest, combine rice vinegar, 1 tbsp sugar and 1 tsp salt in a bowl and stir until dissolved. Add sliced cucumber and julienned carrot, toss to combine, and let sit at room temperature for 10–15 minutes (or chill for stronger flavor). Drain before assembling if excess liquid accumulates.

Prep other garnishes

Slice scallions and pick cilantro leaves. Prepare optional chili oil or Sriracha for those who want heat.

Steam buns

Prepare a steamer (bamboo or metal) with simmering water. Arrange filled parchment squares with folded, rested buns (uncooked) in the steamer basket leaving space for expansion. Steam over medium-high simmer for 10–12 minutes until bao are puffed and dough is cooked through. Do not lift the lid during steaming. After 12 minutes, turn off heat and let sit covered for 2 minutes before removing the lid to avoid collapse.

Assemble BBQ Bao

Open each steamed bao and brush the interior lightly with a small amount of remaining glaze or a dab of hoisin if desired. Place 2–3 tablespoons of sliced/shredded BBQ pork inside each bao. Top with a small handful of quick-pickled cucumber and carrot, some sliced scallions, and cilantro leaves. Add a few drops of chili oil or Sriracha to taste.

Serve

Serve warm immediately. Leftover pork keeps 3–4 days refrigerated; reheat gently and refresh buns by steaming briefly (2–3 minutes) before assembling.