Happy Chinese New Year! The year of the Tiger has just begun and I decided to celebrate by making my first ever steamed barbeque pork buns.
The thing I love about barbecued pork buns is how sweet they are. I tend to add a tablespoon of sugar or more to most savoury dishes I make, although these go one step further – and I’m not complaining. 🙂
They do go well with other yum cha dishes as well, like some dumplings I recently made and I’ll have to post on them when I’ve perfected the recipes a bit more…
Enjoy! And Happy Chinese New Year! (I hope those who are celebrating Valentines Day also have a great day and weekend!)
Recipes altered by me from a number of websites.
Makes enough for 48 buns, or Serves: 4
1 kg boned pork shoulder roast, large pieces of fat removed
½ cup hoisin sauce
½ cup soy sauce
1/ cup rice wine vinegar
1/3 cup honey
1 tablespoon sugar
Slice the pork into 2-3 cm thick slices. Mix together all other ingredients and place in a bowl. Add the pork and marinate for a few hours, or preferably overnight.
Preheat the oven to 200C and pour some water into a large roasting pan (not enough to reach the metal roasting rack). Place the pork on the roasting rack over the water. Cook for 10 minutes, then reduce the heat to 160C and cook for a further 30-40 minutes, turning and brushing on more marinade for a few times.
Once cooked, serve as is, or slice up. Alternatively, save it for pork buns, by allowing it to cool and using it once cooled or after storing in the fridge.
Barbeque Pork Filling
Makes enough for 24 buns
500g barbeque pork, (see recipe above) diced
1 spring onion/ shallot, finely sliced or chopped
1 garlic clove, crushed
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 tablespoons hoisin sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon honey
1½ tablespoons cornflour mixed with ¼ cup water
Mix together the soy sauce, hoisin sauce, oyster sauce, brown sugar and honey.
Heat a small saucepan or wok on medium/high heat. Add the oil, then the sliced spring onion. Cook for ½ minute, add the garlic and stir for 1 minute. Add the pork, stir for ½ minute, then add the sauce, mix, followed by the cornflour mixed with water.
Once the mixture comes together, about 1 minute. Remove from heat and allow to cool, for use in the pork buns later.
1 cup lukewarm water
1 teaspoon caster sugar
1 tablespoon yeast (~7g)
4 cups plain flour
1/3 cup white sugar
1½ teaspoons salt
2 tablespoons vegetable oil
½ cup boiling water
Mix together the lukewarm water, caster sugar and yeast in a large bowl. Leave for 10-20 minutes for the yeast to activate, while you get the rest of your ingredients ready.
Mix together the boiling water with the white sugar, salt and vegetable oil. Stir to dissolve the sugar and cool the water. Cool until lukewarm.
Add 3½ cups of the flour and the warm water to the yeast mixture. Mix to form a dough and then turn out onto a bench with the remaining ½ cup flour on it. Knead for a few minutes until the dough comes together nicely. Place in a large lightly oiled bowl and cover with plastic wrap or a tea towel. Leave for 1-2 hours in a warm place, until the dough has risen to double its size.
Tip the dough onto a lightly floured bench and lightly knead. Divide dough into 2 portions. Roll out one portion into a cylinder shape which is easy to divide. Divide into 12 portions. Roll out each portion into a small circle, large enough to fit a teaspoon of pork filling in the middle and to pull four sides of the circle, or pleat the edges to enclose the filling. Twist the top of the dough to seal the bun. Do the same with the remaining dough and mixture.
Place completed buns on pieces of baking paper in a bamboo steamer and cook straight away or leave for up to an hour before steaming over boiling water for 10 minutes. Serve.