Chinese Pork Buns
Light and fluffy on the outside, delicious barbecue-flavoured pork on the inside, making your own buns is easier than you think.
Keywords
- donna hay
- recipes
- food
- cooking
- asian
- pork
- pork buns
- chinese
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Bamboo steamer
- Rolling pin
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Parchment paper
- Kitchen towel
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- ⅔ cup (240g) char siu (Chinese barbecue) sauce
- ¼ cup (60ml) dark soy sauce
- ¼ cup (90g) honey
- ⅓ cup (110g) Asian chilli jam
- 1kg boneless pork neck, butterflied
- 2 tablespoons cornflour (cornstarch)
- hot chilli sauce and Chinese black vinegar, to serve
- 1 tablespoon caster (superfine) sugar
- 1 cup (250ml) lukewarm water
- 2 teaspoons dried yeast
- 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting
- 25g unsalted butter, melted
