Bao (bow) Buns, also known as steamed buns, are thought to be derived within the Chinese culture as a filled version of ‘Mantou’, which is a steamed dumpling resembling a soft-like textured bread. However, a dumpling is commonly boiled or pan-fried, whereas bao bun’s are to be steamed in either a steamer or a slow cooker.
These buns are utterly delicious, being warm and fluffy in the inside from the sweet, white dough. You can learn how to make the dough from our Sticky Miso Roasted Aubergine Bao Buns recipe, primarily consisting of flour, Maldon Salt, sugar, yeast, milk and a dash of oil.
In this recipe, we fill our bao buns with the succulent protein of pulled pork (boneless pork shoulder), coated in soy sauce, Siracha and honey to add a touch of sweetness. We also combine layers of finely sliced carrot, radish and cucumber to add a layer of crunch for texture.
- Start with the pulled pork. In a small bowl, mix the soy sauce, siracha, garlic, ginger, sesame oil, Maldon Salt, and runny honey.
- Add the pork to a slow cooker and the pour over the sauce, mixing it well into the pork so it is fully coated. Place the lid on and cook on high for 4 -5 hours.
- After this time the pork should be completely tender, and you can shred it with two forks. Toss in the remaining juices and set aside.
- Make the pickled vegetables. In a large bowl mix the rice wine vinegar and caster sugar, whisking until the sugar dissolves. Peel the carrot and cucumber into long ribbons, and finely slice the radish, then place them into the vinegar bowl and toss well. Set aside to lightly pickle.
- To serve, steam the bao buns until fluffy and soft. Then fill with the pulled pork and some hoisin sauce. Then sprinkle with sesame seeds and some finely sliced spring onions.
- Serve alongside the pickled vegetables and some coriander for some extra crunch.
