Glazed Pork Bao Buns with Hoisin Sauce and Peanuts
These glazed pork bao buns are a pure moment of happiness from the streets of Taiwan. You'll love the tenderness of the pork coated in a sweet-savory hoisin sauce, tucked into a fluffy steamed bun. The crunch of peanuts and the freshness of cucumber perfectly balance each bite. It's a convivial recipe that invites sharing: prepare the buns and let everyone fill them as they like. The aroma of ginger and garlic mingling with the hot steam will transport you straight to an Asian night market. A delight to enjoy without moderation!
Ingredients
- Bao flour (or all-purpose flour)300 g
- Instant yeast5 g
- Powdered sugar30 g
- Warm water160 ml
- Vegetable oil1 tbsp
- Pork belly (skinless)500 g
- Hoisin sauce4 tbsp
- Soy sauce2 tbsp
- Honey1 tbsp
- Garlic2 cloves
- Fresh ginger1 piece (2 cm)
- Roasted unsalted peanuts50 g
- Cucumber1/2
- Spring onions2
- Fresh coriandera few sprigs
Instructions
- 1
Prepare the bao dough: in a bowl, mix flour, yeast, sugar and a pinch of salt. Add warm water and oil, knead for 10 minutes until smooth. Cover and let rise for 1 hour.
- 2
Meanwhile, cut the pork into thin strips. In a bowl, mix hoisin sauce, soy sauce, honey, minced garlic and grated ginger. Marinate the pork for 20 minutes.
- 3
Heat a wok or pan, sear the marinated pork for 5-7 minutes until caramelized and cooked. Set aside.
- 4
Divide the dough into 8 balls. Flatten each ball into an oval, brush with a little oil, fold in half and place on a piece of baking paper. Let rise for 15 minutes.
- 5
Steam the buns for 10 minutes in a bamboo steamer or steamer basket.
- 6
Fill each bun with glazed pork, cucumber slices, sliced spring onions, crushed peanuts and coriander. Serve immediately.
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