Pulled Pork Bao Buns
Savor the scrumptiousness of these fluffy bao buns, generously stuffed with melt-in-your-mouth pulled pork that's been marinated in a zesty mango BBQ sauce. With a perfect blend of sweet and savory flavors, these buns are not just a treat for your taste buds, but also a fun finger food for any gathering. Get ready to impress your friends with this mouthwatering delight!
Prep
30
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Pickels de carottes
- 1 càc de gingembre frais râpé (5 ml)
- 4 gousses d’ail
- 200g de purée de mangue (7.06 oz)
- Pickles d’oignons rouge
🥩Meat & Seafood(1)
- 500g d’épaule de porc désossée (1.1 lbs)
🥛Dairy & Eggs(1)
- 75ml de lait tiède (2.53 fl oz)
🫙Pantry Staples(7)
- 5g de levure boulangère sèche (0.18 oz)
- 300g de farine (2.4 cup)
- 1 càs de miel (15 ml)
- Huile neutre
- 1 càs de vinaigre de riz (15 ml)
- 15ml d’huile de sésame (0.51 fl oz)
- 5g de sucre (0.03 cup)
🧂Spices & Seasonings(4)
- Coriandre fraîche
- 5g de sel (0.18 oz)
- Sel, poivre
- 1 càc de paprika fumé (5 ml)
🍯Sauces & Condiments(2)
- 2 càs de sauce soja (30 ml)
- 1 càc de piment doux (5 ml)
📦Other(1)
- 75ml d’eau tiède (2.53 fl oz)
👨🍳 Instructions
- 1
Mix the mango puree, soy sauce, honey, rice vinegar, finely chopped garlic, ginger, paprika, sweet chili, salt, and pepper.
- 2
Coat the pork shoulder with the marinade, massaging the meat well, then wrap it tightly in parchment paper and then in aluminum foil.
- 3
Bake at 130°C for 4 hours.
- 4
Prepare the bao dough.
- 5
Mix the milk, water, yeast, and sugar in a glass.
- 6
Pour the flour into a bowl, add the mixture on top, along with the salt and sesame oil.
- 7
Knead by hand for about 5 minutes until you have a smooth ball.
- 8
Cover with a warm, damp cloth and let it rest in a warm place for 1.5 hours.
- 9
When the dough has doubled in size, degas it, lightly oil it, and roll it out with a rolling pin, then cut into discs.
- 10
Brush with a little neutral oil and fold the discs in half to form the buns.
- 11
Give it one last light roll and let it rest for another 30 minutes.
- 12
Steam for 16 minutes.
- 13
When the pork is cooked and tender, shred it and mix it with the marinade. Adjust seasoning with salt and pepper.
- 14
Fill the bao with the pulled pork, pickles, fresh coriander, and pour the remaining marinade on top.
💡 Pro Tips
- ✓Cook pork shoulder at exactly 130°C (266°F) because this low temperature breaks down collagen into gelatin over 4 hours without drying out the muscle fibers.technique130°C for 4 hours
- ✓Double-wrap pork in parchment then foil to create a steam pocket that maintains 85-90% humidity, preventing moisture loss while concentrating flavors.technique85-90% humidity
- ✓Proof bao dough in 80-85°F environment for exactly 1.5 hours to achieve optimal gluten development and 75% volume increase without over-fermentation.timing80-85°F, 1.5 hours
- ✓Activate yeast in liquid at 100-110°F because temperatures above 115°F kill yeast cells while below 95°F slows fermentation significantly.ingredient100-110°F
- ✓Knead bao dough for exactly 5 minutes to develop gluten strands without overworking, which creates the characteristic soft, pillowy texture.timing5 minutes
Share this recipe
Prep
30
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Pulled Pork Bao Buns
Savor the scrumptiousness of these fluffy bao buns, generously stuffed with melt-in-your-mouth pulled pork that's been marinated in a zesty mango BBQ sauce. With a perfect blend of sweet and savory flavors, these buns are not just a treat for your taste buds, but also a fun finger food for any gathering. Get ready to impress your friends with this mouthwatering delight!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Pickels de carottes
- 1 càc de gingembre frais râpé (5 ml)
- 4 gousses d’ail
- 200g de purée de mangue (7.06 oz)
- Pickles d’oignons rouge
🥩Meat & Seafood(1)
- 500g d’épaule de porc désossée (1.1 lbs)
🥛Dairy & Eggs(1)
- 75ml de lait tiède (2.53 fl oz)
🫙Pantry Staples(7)
- 5g de levure boulangère sèche (0.18 oz)
- 300g de farine (2.4 cup)
- 1 càs de miel (15 ml)
- Huile neutre
- 1 càs de vinaigre de riz (15 ml)
- 15ml d’huile de sésame (0.51 fl oz)
- 5g de sucre (0.03 cup)
🧂Spices & Seasonings(4)
- Coriandre fraîche
- 5g de sel (0.18 oz)
- Sel, poivre
- 1 càc de paprika fumé (5 ml)
🍯Sauces & Condiments(2)
- 2 càs de sauce soja (30 ml)
- 1 càc de piment doux (5 ml)
📦Other(1)
- 75ml d’eau tiède (2.53 fl oz)
👨🍳 Instructions
- 1
Mix the mango puree, soy sauce, honey, rice vinegar, finely chopped garlic, ginger, paprika, sweet chili, salt, and pepper.
- 2
Coat the pork shoulder with the marinade, massaging the meat well, then wrap it tightly in parchment paper and then in aluminum foil.
- 3
Bake at 130°C for 4 hours.
- 4
Prepare the bao dough.
- 5
Mix the milk, water, yeast, and sugar in a glass.
- 6
Pour the flour into a bowl, add the mixture on top, along with the salt and sesame oil.
- 7
Knead by hand for about 5 minutes until you have a smooth ball.
- 8
Cover with a warm, damp cloth and let it rest in a warm place for 1.5 hours.
- 9
When the dough has doubled in size, degas it, lightly oil it, and roll it out with a rolling pin, then cut into discs.
- 10
Brush with a little neutral oil and fold the discs in half to form the buns.
- 11
Give it one last light roll and let it rest for another 30 minutes.
- 12
Steam for 16 minutes.
- 13
When the pork is cooked and tender, shred it and mix it with the marinade. Adjust seasoning with salt and pepper.
- 14
Fill the bao with the pulled pork, pickles, fresh coriander, and pour the remaining marinade on top.
💡 Pro Tips
- ✓Cook pork shoulder at exactly 130°C (266°F) because this low temperature breaks down collagen into gelatin over 4 hours without drying out the muscle fibers.technique130°C for 4 hours
- ✓Double-wrap pork in parchment then foil to create a steam pocket that maintains 85-90% humidity, preventing moisture loss while concentrating flavors.technique85-90% humidity
- ✓Proof bao dough in 80-85°F environment for exactly 1.5 hours to achieve optimal gluten development and 75% volume increase without over-fermentation.timing80-85°F, 1.5 hours
- ✓Activate yeast in liquid at 100-110°F because temperatures above 115°F kill yeast cells while below 95°F slows fermentation significantly.ingredient100-110°F
- ✓Knead bao dough for exactly 5 minutes to develop gluten strands without overworking, which creates the characteristic soft, pillowy texture.timing5 minutes