SunPork Fresh Foods Super Crunchy Honey Pork
Steamed Pork Buns
These delicious Steamed Pork Buns are the perfect grab and go snack! Serve these up as a meal or as a tasty appetizer at your next dinner party!

4 hours

Capable Cooks

10

What you’ll need

  1. 500g SunPork collar butt
  2. 2 cup chicken stock
  3. 1/2 tsp. Chinese five-spice
  4. 1 cup spring onions, sliced
  5. 3 Tbsp. hoisin sauce
  6. 2 Tbsp. rice vinegar
  7. 1 Tbsp. soy sauce
  8. 1 1/2 tsp. honey
  9. 1 tsp. minced ginger
  10. 1 tsp. salt
  11. Dough
  12. 3 Tbsp. sugar
  13. 2 1/2 tsp. dry yeast
  14. 3 1/4 cups plain flour
  15. 3 Tbsp. canola oil
  16. 1/4 tsp. salt
  17. 1 1/2 tsp. baking powder

How to make it

  1. Place pork shoulder and chicken stock in slow cooker. Cook on high for 4 hours.
  2. Remove shoulder from slow cooker and pull apart. Mix five spice powder through the pulled pork
  3. Heat fry-pan to med. Place pork in pan along with spring onions, hoisin sauce, rice vinegar, soy sauce, honey, ginger and 3/4 tsp. of salt. Cook for 5 mins or until sauce is thick and sticky.
  4. Remove from heat and place in bowl. Cover and refrigerate.
  5. To prepare the buns, combine 1 cup of warm water with sugar and yeast. Let it stand for 5 mins.
  6. Add flour, oil and 1/4 tsp. of salt to the yeast mixture. Stir until a soft dough forms.
  7. On a lightly floured surface, knead the dough until it becomes smooth and elastic. Place dough in an oiled bowl and cover. Ablow to rise for 1 hour or until doubled in size.
  8. Punch the dough and allow to rest for a further 5 mins before removing from bowl and kneading in the baking powder. Let the dough rest for a further 5 mins.
  9. Divide the dough into 10 equal parts, rolling each into a ball.
  10. Roll the ball into a circle (about 10cm wide). Place 1/4 cup of pork filling into the centre. Bring up the sides of the dough to cover the filling and meet at the top. Pinch and seal the dough closed with a twist. Repeat with remaining dough.
  11. Using a tiered bamboo steamer, arrange 4 buns seam side down and 4 cm apart in each tier. Stack the tiers over a pot of boiling water and cover with a the lid.
  12. Steam for 15 mins or until puffed and fluffy. Repeat until all buns are steamed.
  13. Enjoy!
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