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Bao Buns with Pork
Soft, fluffy steamed buns stuffed with sticky braised pork, pickles and herbs — the best of Taiwanese street food.
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1 hrPrep🔥
2 hrCook🍽️
4Serves📊
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Ingredients
- For pork: 800g pork belly, 6 tbsp soy sauce, 4 tbsp brown sugar, 1 thumb ginger, 4 garlic, 2 star anise, 500ml stock
- For bao buns: 400g flour, 1 tsp yeast, 1 tbsp sugar, 1 tsp baking powder, 220ml warm milk, 2 tbsp oil
- To serve: pickled carrot, cucumber, coriander, hoisin
Instructions
- Make the buns: mix dough ingredients, knead, rise 1 hour. Roll thin, fold over an oiled chopstick, rise 30 minutes, steam 10 minutes.
- Brown the pork, then simmer with the soy, sugar, ginger, garlic, star anise and stock for 1.5-2 hours until tender.
- Reduce the sauce until sticky.
- Open each bun and fill with pork, pickles, herbs and hoisin.
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Tara’s tips
- Steam the buns over greaseproof paper so they don't stick.
- Skim the pork sauce as it reduces for a clean, glossy finish.
Serving suggestions
- Eat immediately — buns harden as they cool.
Storage & reheating
Steamed buns freeze well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Buy buns?
Frozen bao buns from Asian shops work brilliantly.
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