Delicious homemade bao buns filled with sticky pork and pickled vegetables.
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Place the apple cider vinegar, water & sugar in a small sauce pan. Bring to boil, then turn down the heat. Stir until sugar has dissolved, then turn off the heat. Pour the solution over only the julienne carrots. Cover and let it pickle for 10 min, then drain. Add the red cabbage, spring onions, salt & pepper to the pickled carrots. Mix well and place into the fridge to crisp up.
Divide the dough into small balls.
Roll each ball into an oval shape, brush with oil, and fold over.
Place each bun on a lightly greased baking tray.
Set aside to rise for 30 minutes.
Steam the buns in a bamboo steamer for about 6 - 8 minutes, or until cooked and puffy.
Heat a pan to smoking hot. Add the vegetable oil, then add the pork strips. Brown the strips on all sides, then turn down the heat. Add the ligt & dark soy sauces, oyster sauce, apple cider vinegar, sugar, ginger & garlic. Simmer until pork is cooked through and sauce has reduced. Set aside.
Once the buns are cooked, open them up.
Stuff each bun with the sticky pork and pickled vegetables.
Garnish with coriander.
You can prepare the pickled vegetables a day or two ahead for better flavor.
Adjust the seasoning of the pickling liquid to your taste.
How do I make sticky pork bao buns from scratch?
To make sticky pork bao buns, start by preparing the pickled vegetables by boiling apple cider vinegar, water, and sugar, then pouring it over julienne carrots. After letting them pickle for 10 minutes, mix in shredded red cabbage and spring onions. For the buns, divide ready dough into small balls, roll them out, brush with oil, and steam for 6-8 minutes. Cook pork neck steaks in a hot pan, adding soy sauces, oyster sauce, ginger, and garlic until the pork is cooked and the sauce reduces. Finally, stuff the steamed buns with the sticky pork and pickled vegetables.
Are sticky pork bao buns suitable for a gluten-free diet?
Traditional bao buns are made with all-purpose flour, which contains gluten. However, you can make gluten-free sticky pork bao buns by using a gluten-free flour blend for the dough. Ensure that all other ingredients, including sauces, are also gluten-free to maintain dietary compatibility.
What can I substitute for pork neck steaks in bao buns?
If you don’t have pork neck steaks, you can substitute them with pork shoulder, chicken thighs, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, as different proteins will require varying cooking durations to ensure they are tender and flavorful.
How should I store leftover sticky pork bao buns?
To store leftover sticky pork bao buns, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing the buns. Reheat them by steaming or microwaving until warm before serving.
What are some good side dishes to serve with sticky pork bao buns?
Sticky pork bao buns pair well with a variety of side dishes. Consider serving them with a light Asian salad, steamed edamame, or a bowl of miso soup. You can also add some crispy fried spring rolls for a delightful appetizer to complement your meal.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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