I recently ventured into a Pork Bun Recipe that marries all-purpose flour with active dry yeast for soft, pillowy buns. Filled with tender Chinese BBQ pork, char siu sauce, and a hint of five-spice powder, this creation stirred my curiosity with its bold flavors and unique blend of aromatics.

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I recently tried making Chinese Baked BBQ Pork Buns and man, they turned out amazing! I mixed 2 cups of all-purpose flour with a teaspoon of active dry yeast, two tablespoons of sugar, and 2/3 cup of warm water to create a soft, stretchy dough that holds the tender pork so well.

I love how the diced Chinese BBQ pork, marinated in a blend of char siu sauce, soy sauce, oyster sauce, and a touch of hoisin sauce, gives each bite a strong burst of flavor. Add in minced garlic, minced ginger, a pinch of salt, a bit of vegetable oil, and a dash of sesame oil along with five-spice powder to elevate it all.

Trust me, this pork bun recipe, a twist on the classic steamed pork bao, is totally worth the effort even if you find the steps a bit challenging at first. Enjoy creating these bites that are perfect as an appetizer or a fun snack!

Why I Like this Recipe

I really love this recipe becuz it’s got so many things that just click for me. First of all, the pork filling packs a punch of flavor that makes every bite satisfying and sweet and savory at the same time. I know it might sound silly, but it makes me feel proud cause I can make something that tastes way better than what you get at a restaurant. Also, I enjoy the whole process even though it can be a bit messy sometimes; kneading and watching the bun dough double in size is just really fun and makes me feel like I accomplished something awesome. Lastly, there’s something comforting about eating a warm, fluffy pork bao on a day when you need a little pick-me-up – it reminds me of home and my family cooks.

Ingredients

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All-purpose Flour: The base carbohydrate that gives dough structure and energy.
Active Dry Yeast: Essential for rising, it ferments dough for fluffy texture and flavor.
Chinese BBQ Pork: High in protein, offers savory, slightly sweet char siu flavors in filling.
Char Siu Sauce: Blends sweetness, soy, hoisin, and spices, intensifying pork’s rich flavor.
Minced Garlic: Adds aromatic zest and slight bite, enhancing overall umami and warmth.
Five-Spice Powder: A unique spice mix balancing sweet, bitter, sour, and pungent hints.
Sesame Oil: Adds nutty aroma and richness, finishing dish with authentic eastern flavor.

Ingredient Quantities

All-purpose flour – 2 cups

Active dry yeast – 1 teaspoon

Sugar – 2 tablespoons (for the dough)

Warm water – 2/3 cup (for the dough)

Vegetable oil – 1 tablespoon

A pinch of salt

Chinese BBQ pork (char siu), diced – 1 pound

Char siu sauce – 2 tablespoons

Soy sauce – 1 tablespoon

Oyster sauce – 1 tablespoon

Hoisin sauce – 1 teaspoon

Five-spice powder – 1/2 teaspoon

Minced garlic – 2 cloves

Minced ginger – 1 teaspoon

Sesame oil – 1 teaspoon

Water (or light broth for the filling) – 1/4 cup

How to Make this

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1. In a large bowl, mix together 2 cups all-purpose flour, a pinch of salt and 2 tablespoons sugar with 1 teaspoon active dry yeast. Pour in 2⁄3 cup warm water and 1 tablespoon vegetable oil and stir until a dough forms; then knead it by hand for about 5 to 7 minutes and cover it with a damp cloth for 1 hour so it can double in size.

2. While the dough is rising, take a separate bowl and combine 1 pound diced Chinese BBQ pork with 2 tablespoons char siu sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon hoisin sauce, and 1⁄2 teaspoon five-spice powder.

3. Add 2 minced garlic cloves and 1 teaspoon minced ginger into the pork mixture along with 1 teaspoon sesame oil, then pour in 1⁄4 cup water (or light broth) and mix everything well.

4. Once your dough has doubled, punch it down to release extra air and then divide it into about 10 equal pieces.

5. Roll each piece into a small ball and flatten each ball into a circle of about 4 inches in diameter.

6. Place a generous spoonful of the pork filling in the center of each dough circle; just be careful not to overload it.

7. Fold the edges of the dough over the filling and squeeze tightly to seal the bun completely.

8. Arrange the buns on parchment paper in your steamer basket, making sure they are spaced properly so they get room to rise further.

9. Let the buns proof in the steamer for another 15 to 20 minutes before cooking.

10. Finally, steam the buns over boiling water for about 15 minutes until the dough is soft and fluffy; serve warm and enjoy the tasty pork bao!

Equipment Needed

1. Large mixing bowl for combining flour, salt, sugar and yeast
2. Measuring cups and spoons to get the right amounts of ingredients
3. Stirring utensil (like a spoon or spatula) for mixing the dough
4. Clean, flat surface (or a countertop) for kneading the dough by hand
5. Damp cloth or kitchen towel to cover the dough during rising
6. Another bowl for mixing the pork filling ingredients
7. Knife and cutting board for mincing garlic and ginger
8. Steamer basket for placing the buns on parchment paper
9. Parchment paper to line the steamer basket and prevent sticking
10. Large pot for boiling water to steam the buns over

FAQ

Q: Can I use pre-made dough instead of making my own?

A: Sure, you can use store bought dough if you're in a rush but really doing it yourself gives the buns a better texture and flavor.

Q: What should I do if I can't find Chinese BBQ pork?

A: If you cant find char siu, try marinating some pork shoulder with a mix of char siu sauce, soy sauce, and five-spice powder to mimic the flavor.

Q: How can I make the buns extra soft and fluffy?

A: Make sure you let the dough proof fully and give it enough resting time so the yeast gets a chance to work its magic.

Q: Can I make these buns ahead of time?

A: Yeah, you can make the dough and even the filling ahead then reheat them. Just be careful not to let the dough overproof.

Q: Is it possible to steam these buns instead of baking them?

A: The recipe is for baked buns but if you prefer steamed ones, you can steam them for about 15 to 20 minutes instead of baking.

CHINESE BAKED BBQ PORK BUNS Recipe Substitutions and Variations

If you dont have all-purpose flour you can try bread flour or whole wheat flour instead. They give a slightly different texture but still tasty
Instead of active dry yeast, you can opt for instant yeast using the same amount. It works just fine in the dough
If vegetable oil is unavailable, canola oil or even melted coconut oil makes a good substitute
Don’t have regular soy sauce? Low sodium soy sauce or tamari will do the trick pretty well
If you’re missing oyster sauce, mix a bit more hoisin sauce with a pinch of salt to mimic that sweet savory flavor

Pro Tips

1. Make sure your dough gets plenty of time to rise; if your kitchen is kinda dry, cover it real well with a damp cloth so it doesn’t dry out and end up tough.
2. When mixin the pork with all them sauces and spices, try marinating it for a bit longer if you can; it really helps bring out more flavor in the meat.
3. Don’t be afraid to be gentle with the dough when you’re punchin it down – overdoing it can make the buns come out chewy instead of soft and fluffy.
4. Using parchment paper in your steamer is a lifesaver – it stops the buns from stickin and makes clean up a lot easier.