Recipe: Steamed Pork Belly Buns

STEAMED PORK BELLY BUNS

Here's a traditional Chinese recipe for you! Our steamed buns use a braised pork belly and unique chilli & coriander flavours. You may have heard of Cha Siu Bao before which is the BBQ version but we couldn't resist putting a SORTED twist and creating our own. They're so fluffy and full of flavour. We hope you enjoy eating them as much as we did.

Ingredients

Buns

  • 1 sachet of yeast
  • 240 ml milk
  • 1 tbsp vinegar
  • 3 tbsp caster sugar
  • a pinch salt
  • 380 g plain flour

Filling

  • 1.2 kg pork belly
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp tomato ketchup
  • 50 ml shaoxing wine
  • 1 clove garlic
  • a chunk of ginger
  • 1 peeled shallot
  • 1 bunch of fresh coriander
  • 1 red chilli
Cooking the Pork

Step 1

Cooking The Pork

Mix all of the ingredients for the pork together, rubbing the marinade into the belly. Lay it in a deep roasting tray and cover with foil before leaving overnight to marinade or for at least a few hours. Preheat an oven to 140°C. Braise the pork belly in the oven for 3 hours.

Creating the Filling

Step 2

Creating The Filling

Remove from the oven and chop the meat into tiny pieces when cool enough to handle. Reduce the liquid in the tray until you have a syrup and pour back over the chopped pork. Chop the coriander and chilli really finely, then mix into the pork filling and leave to cool.

Making the Dough

Step 3

Making The Dough

Warm the milk slightly (no more than body temperature) and dissolve the yeast into it then leave for 5 minutes. Stir in the sugar, salt, vinegar and plain flour then mix until you have a dough. Knead for at least 5 minutes until it is soft and elastic. Transfer to an oiled bowl, cover and allow the dough to prove for an hour to double in size.

Shaping the Buns

Step 4

Shaping The Buns

Knock the air out of the dough once risen and tear off pieces about the size of a golf ball. Roll them into flat circles on a lightly floured surface and place a tablespoon of the filling in the centre. Bring the edges up to the middle, crimping them as you go to seal in the pork. (This doesn’t have to be neat as you can serve them upside down.)

Cooking the Buns

Step 5

Cooking The Buns

Place the dumplings on a sheet of baking paper or banana leaf in the steamer and steam for 15 minutes in a bamboo steamer. Serve with some sweet chilli sauce and optional stir-fried Chinese greens.

Comments

destinyishere

Ingredients - Almonds Coconut oil Diced beef Broccoli Sliced carrots Peas Rice Soy sauce Chili Sriracha sauce How to - 1. Put the coconut oil and beef into a pan and turn the heat to a medium - wait for beef to completely cook 2. Add all the vegetables and add soy sauce and small amounts of Sriracha sauce 3. Add rice 4. Add the desired amount of chili 5. Plate and serve

anjicooper

The shell is Sorted's recipe, the filling is my own :)

shbenj

Yangshuo eggplant, green vegetables with oyster sauce, caramelised spare ribs and jasmine rice

sashafn90

I put a couple other chilies in it a yellow and orange one and I had it with a side of fried rice

yukiji

Normally in Hong Kong (in south china in case you guys don't know), normally in stores we have ones with pork and cabbage as the main ingredient. It comes out with quite a soft stuffing instead of like small pieces of pork stuffed into the bun.

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