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Barbecue pork steamed buns
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Trendy BBQ pork steam buns recipe by Marion Grasby.
Ingredients:
  • 60ml (1/4 cup) hoisin sauce
  • 40.00 ml Sriracha Hot Sauce
  • 1 Lebanese cucumber, thinly sliced
  • 62.50 ml green shallots, sliced into 5cm-long strips
  • 80ml (1/3 cup) char siu sauce
  • 1 garlic clove, finely grated
  • 62.50 ml finely sliced green shallots
  • 21.00 gm light soy sauce
  • 1⁄4 tsp red food colouring
  • 800g pork neck (pork scotch fillet), cut into 6cm-wide strips
  • 57.20 gm honey
  • 1 1/2 tsp dried yeast
  • 250ml (1 cup) luke-warm water
  • 40.00 ml melted lard or peanut oil
  • 36.00 gm white sugar
  • 20.00 gm non-fat milk powder
  • 6.00 gm baking powder
  • 375g-415g (2 1/2 - 2 3/4 cups) plain flour, plus extra, to dust
Instructions:
  • In a large glass or ceramic bowl, mix together char siu sauce, garlic, shallot, soy sauce, and red food coloring. Add the pork and toss until coated. Cover and refrigerate for 8 hours or overnight to marinate. Preheat the oven to 200C/180C fan forced and line a baking tray with baking paper.
  • Transfer the marinated pork onto a baking tray, making sure to save the extra marinade. Roast in the oven for 25 minutes, or until fully cooked. Use the reserved marinade to baste the pork. Preheat the grill to high heat. Grill the pork for 2-3 minutes on each side, until it starts to char. Move the cooked pork to a fresh tray and brush it with honey. Allow it to rest for 5 minutes, then slice and serve.
  • In a bowl, combine yeast and water, let it sit for 2 minutes, then mix in lard. In a food processor, blend sugar, milk powder, baking powder, and 375g flour. Gradually pour in the yeast mixture with the motor running until dough forms. Transfer dough to a floured surface and knead for 5 minutes, adding more flour if needed.
  • Place the dough in a greased bowl and cover it. Let it rise in a warm place for 30 minutes or until it doubles in size. Cut fourteen 10cm squares of baking paper. Transfer the dough onto a floured surface, divide it into 14 balls, and roll each into a 10cm-long oval shape. Fold each oval to form a semi-circle.
  • Lay out the dough squares and cover with a damp cloth in a warm place for 30 minutes. Fill a wok one-third full with water and bring to a boil over high heat. Steam 3-4 buns in a bamboo steamer without touching, placed over the wok.
  • 1. Steam the buns covered for 12 minutes until fully cooked. Repeat with the rest. 2. Mix hoisin and Sriracha in a small bowl. 3. Fill each bun with pork, cucumber, and shallots. 4. Drizzle with the sauce generously. 5. Serve while warm.

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