Chinese · Lunch
Barbecue Pork Buns (Gluten-Free)
Steamed rice-and-tapioca flour buns filled with roast pork shoulder in a glossy hoisin-style sauce. The filling combines five-spice, tamari, and honey for a sweet, savoury flavour, wrapped and steamed until soft and pillowy.
$5
35 minsPrep
25 minsCook
60 minsTotal
HardLevel
Nutrition per serving
467Calories
20gProtein
12.4gFat
70.8gCarbs
17gSugar
2.9gFiber
1240mgSodium
52mgChol
3.7gSat Fat
378mgPotassium
76mgCalcium
2.3mgIron
0.5mcgVitamin B12
1.8mgVitamin C
gluten-free
low-cholesterol
gluten-free
Instructions
1
Prep
Dice the pork shoulder into small cubes and set aside. Finely slice the scallion.
2
Bloom
Warm the hoisin sauce, tamari, honey, sesame oil and five-spice in a small saucepan over medium-low heat for 1 minute, stirring until glossy.
3
Simmer
Add the pork to the pan, stir in cornstarch slurry, and simmer over medium-low heat for 3 minutes until sauce thickens and coats a spoon.
4
Stir in the scallion and cool the filling.
5
Proof
Whisk rice flour, tapioca starch, baking powder, yeast and sugar together. Stir in warm water and oil to form soft dough. Cover and rest 60 minutes until puffed.
6
Knead
Turn dough onto rice-floured surface and knead 2 minutes until smooth and no longer tacky.
7
Rest
Shape into a ball, cover with damp cloth and rest 15 minutes until relaxed.
8
Build
Flatten dough into a 5-inch disc, spoon cooled filling into centre, gather and pinch edges closed to seal.
9
Steam
Place bun on parchment in steamer basket over simmering water; steam over medium heat for 12 minutes until matte and springs back when pressed.
10
Plate
Transfer to a small plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g roast pork shoulder
- 4 tbsp4 tbsp gluten-free hoisin-style sauce
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp honey
- 1 tsp1 tsp toasted sesame oil
- 1/2 tsp1/2 tsp Chinese five-spice
- 2 tsp2 tsp cornstarch mixed with 1 tbsp water
- 1 cup130g rice flour
- 4 tbsp32g tapioca starch
- 1/2 tsp1/2 tsp baking powder
- 1/4 tsp1/4 tsp instant dried yeast
- 2 tbsp26g sugar
- 1/2 cup120ml warm water
- 1 tsp1 tsp vegetable oil
- 22 scallion
