Char Siu Bao Buns

Char Siu Bao Buns

The delicious, warm and fluffy taste of steamed buns, combined with salty and sweet pork belly. What's there not to love?

Prep Time: .5 Hours
Total Time: 2.5 Hours
Servings: 4 Person(s)

1" Thick slices of Pork Belly
Angus & Oink Char Siu Seasoning
Soy Sauce

Garnish Recommendations
Red Pepper
Coriander Leaf
Voodoo Mango Sauce
Peanuts - finely chopped

For the Steamed Bao Buns
525g Plain Flour, plus a little extra for dusting
20g Caster Sugar
50ml Milk
5g Fast Action Dried Yeast
15ml Sunflower Oil
15ml Rice Vinegar
5g Baking Powder


For the Pork Slices

Dusting the Belly: Simply dust 1” thick slices of pork belly with a generous amount of Angus & Oink Char Sui dry rub and pop on the smoker at 140-160c with a little cherry smoke for a couple of hours until the pork belly starts to crisp up and the meat becomes tender.

Bao Buns Recipe: Whilst the pork is smoking, lets get those Bao Buns underway:

  1. Mix together the flour, sugar and 1/2 tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.
  5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  6. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
  7. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  8. Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  9. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Once the pork is ready fill the buns with the pork, then add some slithers of carrot, red pepper and coriander leaf, drizzle over some Voodoo Mango sauce and sprinkle some chopped peanuts!