RECIPE: Hoisin and ginger pulled pork bao buns

If you find yourself going straight to the bao buns when you see them on a menu, you'll love this week's recipe that our executive chef, Steve Barton (AKA Chef), has provided as something to do while we're all still encouraged to hunker down at home.

A fan favourite that conveniently looks great on the 'gram; this hoisin and ginger pulled pork bao bun recipe even includes how to make your own (plain) bao buns if you're one of the lucky ones who has got a supply of flour and sugar, or are just someone who fancies a challenge.

Chef's hoisin and ginger pulled pork bao buns

INGREDIENTS

Pulled pork

• 3-3.5 kg pork shoulder (fat trimmed)

• 2 tsp five spice powder

• Salt & pepper

• 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

• 6 – 8 cloves garlic sliced

• 300 ml hoisin sauce

• 250 ml (1 cup) ginger beer

Slaw

• 2 tbsp lime juice

• 2 tbsp lemon juice

• 2 tbsp rice vinegar

• 1 tbsp sugar

• 2 cups finely shredded cabbage

Other fillings

• Fresh sliced cucumber

• Pickled carrot

• Fresh coriander

• Hot sauce (optional)

Bao buns

• Keep reading for how to make your own from scratch or purchase from the freezer department of your local supermarket

METHOD

Pulled pork

• Rub the pork generously with the salt, pepper, five spice, chilli and ginger

• Place in the pot of a slow cooker* and allow to marinate for about an hour

• Pour over the hoisin sauce, ginger beer and add the garlic

• Turn the slow cooker onto low, cover and cook for about 8 – 9 hours depending on the size of your pork

• Once cooked, turn off and allow to cool

• Remove the meat, place on a tray and shred (it will literally pull part)

• Pour the sauce over it and keep anything left over in a pot for later if desired

*If you don't have a slow cooker you can also prep your pulled pork in the over. There are a lot of great websites out there that will help you work out the best conversion in terms of cook time & heat needed

Slaw

• Mix all the dressing ingredients together and toss with the shredded cabbage

Bao buns

• Either follow the directions on the pack of any store-bought buns or keep reading for how to make your own authentic ones

Finally...

• Add sliced cucumber and pickled carrot to the bottom of the bao bun

• Fill with pulled pork

• Add a drizzle of hot sauce if you like it spicy

• Finish off with the dressed slaw and fresh coriander

• Enjoy!

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Authentic bao buns from scratch

Making bao dough from scratch involves a bit more effort than simply pulling some store bought ones out of the freezer & cooking them.

However, as we've all got a bit of time on our hands and some of us are enjoying spending that in the kitchen, Chef has shared his bao bun recipe for you below:

INGREDIENTS

• 500g plain flour

• 50g caster sugar

• 1 tsp salt

• 1 tsp baking powder

• 1 tsp dried yeast

• 150ml water

• 100ml whole milk

• 50ml double cream

• 2 tbsp vegetable oil

METHOD

• Add yeast to the water in the bowl of a stand mixer and allow it to activate for about 10 minutes

• Use the paddle attachment, add the rest of the ingredients and mix briefly until you have a dough

• Scrape the paddle, attach the dough hook and continue kneading for about five minutes

• Remove from the bowl onto a floured surface and briefly knead to form a round dough ball that is springy to the touch

• Place this in a greased bowl, cover with a sheet of greased cling film and allow the dough to prove in a warm place for about an hour (it should double in size)

• Pinch back the risen dough on a floured surface and roll this into a log shape

• Divide this into 12 equal parts

• Roll each of these parts into a ball and place on a floured tray

• Cover with a tea towel and allow the dough to prove for a second time for around 30 minutes (it should double in size again)

• While this is proving, cut out twelve 8cm x 8cm squares of baking paper

• Fill a steamer with water and set to STEAM

• Roll a bun into an oval shape, dip a chopstick into a bottle of oil and fold the two pieces over this stick, which you then slide out

• Place this folded piece of dough on a piece of baking paper. (Repeat with all 12 pieces)

• Steam the buns three at a time in the steamer for five minutes. They will be firm to the touch and cooked through (repeat until they are all cooked)

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For more recipes created by our executive chef Steve Barton, click here

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