STEP 2 3-3.5 kg pork shoulder (fat trimmed) 2 tsp five spice powder. The pillowy-soft buns are brimming with a variety of tasty aromatic meats or vegetarian stuffings. Place as many biscuits as your steamer will allow in a single layer, keeping about an inch between ⦠Add the vegetarian pulled pork and cook for 1 minute, stirring continuously. versions. Once risen, transfer the dough to a work surface and dust with flour. There are various steamers that you can use for the pulled pork bao buns. A traditional Asian bamboo multi-level steamer, electric steamer or a steamer pan with holes in the bottom that goes over a regular sauce pan. If you donât have a steamer basket there are all kinds of ways to create a make-shift steamer. I was on vacation one time and the house we rented didnât have a steamer. I was determined to introduce my fellow guests to the deliciousness of pulled pork bao buns. Improvising using a large saucepan, put crumpled balls of aluminum foil in the bottom of the pan, put a regular dinner plate on top of the foil, added a little water and voila, I had a steamer! Other times Iâve used my turkey fryer. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. If you would like a more Asian version some good substitutions are Hoisin sauce instead of BBQ and kimchi instead of coleslaw. If you have time you can leave it to marinate for 20 minutes or even better overnight. Please do not alter the photos in any way by cropping, editing or removing watermarks without first obtaining written permission from us. Your email address will not be published. Place the pork on top, rub with the salt. Aw, maaaaan. Mix in soy sauce and Sriracha in the slow cooker with the pork. Heat a large steamer over a medium-high heat and steam the buns for 8 mins until puffed. The pork ⦠ The longer you cook the meat the more tender it will be and will âpullâ easier. To serve: Place several slices of cucumber inside each bun, then some pulled pork⦠Served like a sandwich with coleslaw and barbecue nestled inside the steamed bao bun, Pulled pork bao buns served open face with coleslaw on the bao bun and topped with BBQ. 2 cloves garlic, minced. Salt & pepper. Sorry, your browser is not supported. Your email address will not be published. Fold in a few extra tablespoons of BBQ sauce and pull pork apart with a fork. These little morsels are a bit of a labor of love, although most of the time spent is not hands-on, so definitely plan ahead if you intend to make these. Chop the pork into bite sized chunks.  Pillsbury buttermilk biscuitsâ¦..yes itâs that simple. This is a great dish to feed a crowd. Press with the palm of your hand into 5" X 6" oval, fold in half. Did you make any changes? Please leave a comment and star rating letting us know how you liked it and/or any comments to help improve the post for other readers. versions. Cover and steam for about 10-12 minutes or until they become puffy and white. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until ⦠Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Simply grab the fresh slaw made by Farro at the deli counter and some lotus leaf buns or sliders for a meal to share. We had no idea it was this easy to make bomb-ass bao buns filled with smokey BBQ pulled âporkâ. 1 tsp dried chilli flakes (can use smoked chilli flakes if you prefer) 2 tsp grated fresh ginger - a 10 cm piece of ginger should produce this. If youâre feeling extra fancy, you can use my pineapple bun recipe to fill the BBQ pork⦠The first time I had Char Siu Bao was in San Francisco.  Just rub the pork with plain kosher salt and pepper or add a rub mix and then cook for 4-12 hours. You can do this step the day before or even a month before. If you are not using the pulled pork within 3 days then freeze for up to 3 months. Defrost in the refrigerator when you are ready to make the pulled pork bao buns. Baked char siu bao (also sometimes spelled cha siu bao), or Chinese BBQ Pork Buns, consist of soft milk bread and a savory filling of Chinese BBQ Pork.. 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