hoisin sauce recipe for bao buns Hoisin pork bao buns

Hey friends! Feeling that rumble in your tummy for something *amazing*? Let me tell you about these *Hoisin Pork Bao Buns*. Soft, fluffy steamed buns hugging savory, melt-in-your-mouth pork belly slathered in the most incredible hoisin sauce? Oh yeah, we’re going there!

Hoisin Pork Bao Buns

This isn’t just any old sandwich. We’re talking about a symphony of textures and flavors dancing on your palate. The pillowy bao buns are the perfect canvas for the richness of the pork and the sweet, tangy hoisin glaze. Trust me, after one bite, you’ll be hooked!

Here’s what you’ll need to create this magic:

Ingredients:

For the Bao Buns:

• 250g all-purpose flour
• 5g instant dry yeast
• 30g sugar
• 120ml warm milk
• 20ml vegetable oil
• Pinch of salt

For the Hoisin Pork:

• 500g pork belly, skin removed
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1/2 cup water

For Serving:

• Pickled cucumbers, thinly sliced
• Fresh cilantro leaves
• Chopped scallions

Instructions:

Making the Bao Buns:

1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm milk and vegetable oil. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and divide it into 10-12 equal portions.
6. Roll each portion into an oval shape and brush lightly with oil. Fold the oval in half and place on a small square of parchment paper.
7. Place the buns in a steamer basket, leaving space between each bun. Cover and let rise for another 30 minutes.
8. Bring water to a boil in a large pot or wok. Place the steamer basket over the boiling water and steam for 12-15 minutes, or until the buns are cooked through.
9. Remove the buns from the steamer and let cool slightly.

Preparing the Hoisin Pork:

1. Cut the pork belly into 1-inch cubes.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
3. Add the pork belly and cook until browned on all sides.
4. Remove the pork from the skillet and set aside.
5. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
6. Stir in the hoisin sauce, soy sauce, rice vinegar, brown sugar, and water. Bring to a simmer.
7. Return the pork belly to the skillet. Reduce heat to low, cover, and simmer for 1.5-2 hours, or until the pork is very tender and the sauce has thickened.
8. Shred the pork with two forks.

Assembling the Bao Buns:

1. Open each bao bun and fill with the shredded hoisin pork.
2. Top with pickled cucumbers, cilantro, and scallions.
3. Serve immediately and enjoy!

Seriously, you guys HAVE to try this. The flavors are just so good together. The sweetness of the hoisin, the richness of the pork, the freshness of the cilantro… it’s a party in your mouth! Get ready to impress your friends and family with this unforgettable dish!

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