Chinese · Lunch
Barbecue Pork Buns (High-Protein)
Steamed wheat buns filled with shredded five-spice pork shoulder and hoisin glaze, combined with cannellini bean puree for added protein and fiber. Fluffy dough wraps a glossy, savoury-sweet char siu style filling, served warm as a dim sum plate.
$5
35 minsPrep
40 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
690Calories
52.3gProtein
19.8gFat
76.4gCarbs
15.2gSugar
6.9gFiber
1780mgSodium
115mgChol
5.9gSat Fat
950mgPotassium
110mgCalcium
5.4mgIron
1.1mcgVitamin B12
3mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the pork shoulder into small cubes. Mince the garlic and mash the drained cannellini beans with a fork until mostly smooth. Thinly slice the scallion.
2
Simmer
Combine the pork, garlic, hoisin sauce, soy sauce, five-spice, sugar and 3 tablespoons water in a small saucepan over medium heat. Simmer 15 minutes until the pork is tender and liquid reduces by half.
3
Thicken
Stir in the mashed beans and cornstarch slurry. Cook over medium-low heat 2 minutes, stirring, until glossy and thick. Cool for 20 minutes.
4
Knead
Whisk the flour, instant yeast and sugar in a mixing bowl. Stir in the warm water and vegetable oil; knead by hand 6 minutes until smooth and elastic.
5
Proof
Cover the dough bowl with a damp cloth and set aside at room temperature for 60 minutes until doubled in size.
6
Build
Punch down the dough and divide in half. Roll one half into a 4-inch round, spoon cooled filling into center, and twist edges to seal into a bun. Repeat.
7
Rest
Place the shaped buns on parchment squares and cover. Let rest 10 minutes until slightly puffed.
8
Steam
Arrange the buns in a steamer basket over boiling water. Steam over high heat 12 minutes until glossy and dough springs back when pressed.
9
Plate
Transfer the buns to a small plate, scatter with sliced scallion, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork shoulder
- 2/3 cup80g, about a third of a 15 oz can cannellini bean
- 4 tbsp4 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp chinese-five-spice
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 1 1/2 cup190g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 2 tsp2 tsp sugar
- 1/2 cup120ml warm water
- 1 tsp1 tsp vegetable oil
- 22 scallion
