Chinese · Lunch
Baked Barbecue Pork Buns
Soft yeasted buns filled with diced pork shoulder braised in hoisin, oyster sauce and five-spice until glossy and caramelized. Egg-washed and baked until golden brown, these Cantonese dim sum buns offer a tender crumb contrasting sticky, savory-sweet pork filling, served warm.
$4
35 minsPrep
25 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
410Calories
20.1gProtein
15.8gFat
52.3gCarbs
14.1gSugar
2.6gFiber
982mgSodium
77mgChol
5.1gSat Fat
470mgPotassium
65mgCalcium
3.1mgIron
0.9mcgVitamin B12
1.2mgVitamin C
low-calorie
low-cholesterol
rich-umami
hidden-gems
Instructions
1
Prep
Dice the pork shoulder into small cubes and mince the shallot; warm the milk gently and set all aside.
2
Braise
Combine the pork, hoisin, oyster sauce, soy sauce, sugar and five-spice in a small saucepan over medium heat for 8 minutes until cooked through.
3
Thicken
Stir the cornstarch slurry into the pork mixture over medium-low heat, cook 1 minute until glossy, then cool to room temperature.
4
Proof
Whisk the yeast into the warmed milk with dough sugar; let stand 10 minutes at room temperature until foamy.
5
Knead
Mix the flour, proofed yeast mixture and oil into a smooth dough; knead by hand 6 minutes until elastic and smooth.
6
Proof
Cover the dough with a damp cloth and let rise at room temperature 60 minutes until doubled in size.
7
Build
Punch down the dough, divide into two pieces, flatten each into a disc, fill with cooled pork, and pinch closed.
8
Rest
Place buns seam-side down on parchment, cover loosely and rest 20 minutes at room temperature until slightly puffed.
9
Bake
Brush tops with beaten egg and bake in a preheated 375F (190C) oven for 18 minutes until deep golden brown.
10
Plate
Transfer the warm buns to a plate and serve immediately, handling carefully to keep the filling sealed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp chinese-five-spice
- 2 tsp2 tsp shallot
- 1 tsp1 tsp cornstarch mixed with 1 tsp water
- 1 cup130g all-purpose flour
- 1/4 tsp1/4 tsp yeast-dried
- 2 tbsp30ml whole-milk
- 2 tsp2 tsp sugar-white (for dough)
- 1 tsp1 tsp vegetable-oil
- 2 tsp2 tsp egg, beaten, for egg wash
