Best Taiwanese Pork Buns Recipes

BAKED PORK BUN (CHAR SIU BAO)

Steps:

• For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
• Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
• For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
• Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
• Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
• Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
• Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.

TAIWAN PORK BELLY BUNS RECIPE BY TASTY

Steps:

• The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
• Add the active yeast, then stir and set aside for 10-15 minutes.
• In a large bowl, mix together the flour and baking powder.
• Add the yeast mixture to the bowl and stir until nearly combined.
• Add the oil, then stir until fully incorporated.
• Turn the dough out onto a floured work surface and knead for 10-15 minutes.
• Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
• Remove the dough from the bowl and knock it back by kneading for 1 minute.
• Cut into 10 equal pieces.
• Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
• Onto a floured work surface, flatten each ball with the palm of your hand.
• Roll out to 2 millimetres.
• Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
• Set steamer over a high heat, then steam buns for 8-10 minutes.
• The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
• Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
• Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
• Return the pot to a high heat and add oil.
• Fry the pork until it browned.
• Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
• Add the water, stir, and cover.
• Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
• Bao
• Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
• Enjoy!

CHINESE PORK BUNS (CHA SIU BAO)

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

TAIWANESE PORK BUNS

Steps:

• Combine all filling ingredients well. Refrigerate until ready to use.
• In a mixing bowl, combine flour, yeast, white sugar and salt. Stir in water and form a dough. Add some more warm water if needed. Let set for 10 minutes. Add canola oil and knead until smooth, about 8-10minutes. While kneading, add some more water or flour if needed. Cover and let rise in a warm place until double, about an hour.
• Punch down dough. Turn out onto a floured surface and divide into 15 equal pieces. Roll each piece out into a thick-centered and thin-edged circle, about 4 inches. Place about 1/2 cup filling in the center of dough. Lift edges of dough and pinch small portion around the filling until filling is sealed inside. Repeat same process for the rest of 14 buns.
• Line bamboo steamer with non-stick baking sheet. Place buns in it and cover. Let rise in a warm place until dough doesn't bounce back when slightly press with a finger, about 40 minutes. Leave about 1 inch between each bun to rise. If you use a stainless steamer, wrap steamer lid tight with a big cloth to prevent water dripping from the lid.
• Bring water to boil over medium-high heat and steam buns for 20 minutes. Turn off heat and open a small gap. Please do not uncover immediately otherwise buns would shrink. Wait for 10 minutes and then enjoy!

STEAMED PORK BUNS

Steps:

• Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
• Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
• While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
• Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
• Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

GUA BAO (TAIWANESE PORK BELLY BUNS, 割包)

Steps:

• (Optional) If you're making my Gua Bao Bun recipe, cook the pork during the first rise of the dough. Shape the steamed buns while the pork is cooking. Then steam the buns after the pork belly is cooked.
• Heat a large skillet (*Footnote 2) over medium-high heat and add the oil. Once the oil is hot add the pork belly. Cook on both sides until the edges just turn golden, then transfer to a plate.
• Add the garlic, green onions, and ginger to the same skillet. Stir to release the fragrance, about 1 minute. Add the star anise, cinnamon, and chilis. Stir and cook for another 30 seconds.
• Pour in the shaoxing wine, scraping the bottom of the pan with a wooden spatula to release the brown bits. Then add the light soy sauce, dark soy sauce, and sugar. Stir to mix well.
• Add the browned pork back back to the pan, flipping once to coat the pork with the seasonings. Add the white pepper and water. Bring to a boil, then reduce to a simmer. Braise, covered, for 1 to 1.5 hours, flipping occasionally, until the pork turns tender but not to a degree that it falls apart.
• Once the pork is done, remove the pork from the pan and place it onto a big plate. Cover with plastic wrap to prevent from drying out.
• Add a mesh strainer over a tall cup (or an oil separator), strain the braising liquid and discard all the solid spices. Use a ladle or big spoon to skim the fat off the top and discard (*Footnote 3). Once you've removed most of the oil, return the liquid to the pan. Cook over medium-high heat and let the broth reduce until thickened, 10 minutes or so. (*Footnote 4)
• Slice the pork belly into 2.5" (6 cm) pieces and add it to the reduced sauce. Flip a few times to coat the pork, then transfer the pork to a serving plate with the remaining sauce on the side in a small bowl.

TAIWANESE PORK BELLY BUNS (GUA BAO) RECIPE

Steps:

• For the Pork Belly: Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside.
• In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. Add star anise and chile (if using), and sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Add five-spice powder, dark and light soy sauces, and water and bring to a boil.
• Return pork belly to the skillet and reduce heat to low. Cover skillet and cook until pork belly is very tender, at least 1 hour or preferably 2 hours.
• For the Buns and Toppings: Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute.
• Set a steamer over a pot of boiling water. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes.
• To Serve: Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of chopped cilantro and a sprinkle of peanut powder. Serve immediately.

TAIWANESE PORK CHOPS

Steps:

• With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
• Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
• In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
• Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.