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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Reserve some marinade for glazing, then marinate the pork for at least 1 hour.
Sear pork in a lightly oiled pan over medium heat until caramelised.
Brush with the reserved marinade and cook until sticky, glossy and beautifully charred.
Mix warm milk, sugar and yeast. Let bloom for 10 minutes.
Combine flour, baking powder, salt and oil. Pour in the yeast mixture and mix until a dough forms. Rest 10 minutes.
Knead for 5 minutes until smooth. Cover and proof for 1–2 hours until doubled.
Degas the dough, roll into a log and divide into 8 equal pieces.
Roll each piece flat, brush lightly with oil and fold over.
Proof covered for 1 hour until puffy.
Steam for 12 minutes over boiling water, leaving space for the buns to expand.
Mix mayo, sriracha, lime juice and peanut butter (optional).
Assemble with sticky pork, spicy sauce, lettuce, pickled ginger, fresh herbs and crunchy veggies.
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You can substitute pickled ginger with any pickles of your choice.
Can I use a different cut of pork?
Yes, you can use pork shoulder or pork belly for a different texture.
How do I know when the bao buns are done steaming?
The buns should be puffy and soft to the touch.
Can I make the bao buns in advance?
Yes, you can steam them and store in an airtight container for up to 2 days.
Is there a substitute for Shaoxing wine?
You can use dry sherry as a substitute for Shaoxing wine.
What can I use instead of Kewpie mayo?
Regular mayonnaise can be used as a substitute for Kewpie mayo.
