Pork Asian

Pork buns

Name: Pork buns
Prep time: 55 min
Cook time: 165 min
Total time: 220 min
Yield: 16
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 1kg boneless pork shoulder; 2 cups (500ml) milk; 1/2 cup (110g) caster sugar; 80g fresh yeast (from gourmet shops); 5 cups (750g) plain flour; 3 cups (750ml) Chinese rice wine (shaohsing); 2 cups (500ml) dark soy sauce; 1 cup (250ml) light soy sauce; 1 1/2 cups (330g) caster sugar; 1 cup roughly chopped ginger; 10 garlic cloves, bruised; 1 bunch spring onions, chopped; 3 cinnamon quills; 8 star anise; Pared zest of 1 orange; 1 long red chilli, finely chopped; 1 tbs rice vinegar; 2 tsp sesame oil

1 rating

55m

2h 45m

Jump to recipe

by delicious. team

delicious. team

Oct 09, 2015

Fragrant spiced pork shoulder gets wrapped in soft white steamed buns for an updated take on this yum cha classic.

1kg boneless pork shoulder
2 cups (500ml) milk
1/2 cup (110g) caster sugar
80g fresh yeast (from gourmet shops)
5 cups (750g) plain flour

Stock

3 cups (750ml) Chinese rice wine (shaohsing)
2 cups (500ml) dark soy sauce
1 cup (250ml) light soy sauce
1 1/2 cups (330g) caster sugar
1 cup roughly chopped ginger
10 garlic cloves, bruised
1 bunch spring onions, chopped
3 cinnamon quills
8 star anise
Pared zest of 1 orange

Dipping sauce

1 long red chilli, finely chopped
1 tbs rice vinegar
2 tsp sesame oil

Method

1.

For the stock, place all ingredients in a saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 15-20 minutes. Add the pork to stock, ensuring it is fully submerged, cover with baking paper, then a lid. Reduce heat to low and simmer for 1 1/2-2 hours until tender. Remove the pork from stock and set aside to cool, reserving stock.
2.

Discard rind and excess fat from pork and shred meat. Combine with 1/4 cup (60ml) reserved stock. Cover and set aside.
3.

For the dipping sauce, combine all ingredients in a bowl with 1/4 cup (60ml) reserved stock, then set aside.
4.

To make the buns, warm milk in a pan over low heat, then remove from heat, stir in sugar and yeast. Stand for 5 minutes or until mixture starts to froth.
5.

Place flour and 1 tsp salt in a bowl. Make a well in the centre and add yeast mixture. Use your hands to form into a dough. Turn out onto a floured work surface and knead for 5 minutes until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Rest in a warm place for 30 minutes or until doubled in size.
6.

Divide dough into 16 balls and roll out to 12cm-wide discs. Place 2 tbs of pork mixture in the centre of each disc, then pinch the edges of the dough together and seal to enclose filling. Sit a large bamboo steamer over a wok filled with boiling water. In batches, place buns in the steamer, cover and steam for 12 minutes or until cooked through.
7.

Serve immediately with dipping sauce.