Barbecue Pork On Buns Recipes

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STEAMED BBQ PORK BUNS (CHAR SIU BAO)



Steamed BBQ Pork Buns (Char Siu Bao) image

This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.

Provided by Judy

Categories     Dim Sum

Time 3h30m

Number Of Ingredients 18

1 teaspoon active dry yeast
¾ cup warm water
2 cups all-purpose flour
1 cup cornstarch
5 tablespoons sugar
1/4 cup canola or vegetable oil
2 1/2 teaspoons baking powder
1-2 teaspoons water ((optional))
1 tablespoon oil
1/3 cup shallots or red onion ((finely chopped))
1 tablespoon sugar
1 tablespoon light soy sauce
1 1/2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
1/2 cup chicken stock
2 tablespoons all purpose flour
1 1/2 cups diced Chinese roast pork

Steps:

  • In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
  • While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
  • After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
  • Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
  • Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

Nutrition Facts : Calories 687 kcal, Carbohydrate 41 g, Protein 78 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 207 mg, Sodium 410 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

STEAMED BARBECUE PORK BUNS



Steamed Barbecue Pork Buns image

You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h40m

Yield 12

Number Of Ingredients 10

¾ cup water
1 ½ teaspoons active dry yeast
2 teaspoons vegetable oil
1 ½ teaspoons white sugar
2 cups self-rising flour
2 cups diced barbecued pork, or to taste
¼ cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
¼ cup hoisin sauce, or to taste

Steps:

  • Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
  • Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
  • Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
  • Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
  • Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
  • Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 18.7 g, Cholesterol 23.3 mg, Fat 3.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 2.1 g

BARBECUE PORK ON BUNS



Barbecue Pork on Buns image

Very tasty sandwich for five minutes of work. Then let your slow-cooker do the rest of the work while you are at work.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs boneless pork loin
1 onion, sliced
3/4 cup cola, carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Steps:

  • Combine first four ingredients in a slow-cooker.
  • Cover and cook on high for 5 hours.
  • Drain and slice or shred pork.
  • Serve on buns with additional barbecue sauce if you'd like.

BARBECUE PORK BUNS



Barbecue Pork Buns image

Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.

Provided by Tootalltygerlily

Categories     Yeast Breads

Time 3h15m

Yield 12 buns

Number Of Ingredients 17

1/3 cup water
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 tablespoons granulated sugar
pepper, sprinkle
1 teaspoon sesame oil (or cooking)
1 green onion, sliced
1 garlic clove, minced (or 1/4 tsp powder)
1/2 teaspoon finely grated peeled gingerroot
1 cup diced Chinese barbecue pork (or cooked)
1/2 cup water
1/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
2 1/3 cups all-purpose flour
1 1/2 teaspoons instant yeast

Steps:

  • Sauce: Stir water into cornstarch in small cup until smooth.
  • Add remaining four ingredients; stir. Set aside.
  • Filling: Heat sesame oil in large frying pan on medium.
  • Add green onion, garlic and ginger.
  • Stir-fry for 1 minute, stirring constantly, until soft.
  • Stir sauce mixture.
  • Stir into green onion mixture until boiling and thickened.
  • Add pork. Stir until coated.
  • Turn into medium bowl.
  • Chill for at least 1 1/2 hours until cold.
  • Makes 1 cup of filling.
  • Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
  • Cool slightly.
  • You should be able to hold your finger in water mixture and it should be almost hot.
  • Process flour and yeast in food processor for 2 seconds until just combined.
  • With motor running, gradually add liquid through food chute until dough comes together and forms ball.
  • Process for 30 seconds.
  • Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
  • Place in large greased bowl, turning once to grease top.
  • Cover with tea towel.
  • Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
  • Punch dough down and knead gently to remove any air pockets.
  • Roll into cylinder shape.
  • Cut crosswise into 12 portions.
  • Roll or flatten each portion into 4 inch circle.
  • Spoon rounded tablespoon of filling onto centre.
  • Gather edges together over filling, twisting in clockwise direction to form"top knot".
  • Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
  • Cover with tea towel; let stand for about 1 hour until slightly risen.
  • Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
  • Steam for 15 minutes.
  • This may have to be done in batches.

FOODCHANNEL EDITOR



FoodChannel Editor image

Barbecue Pork on Bun recipe. Crock-pot barbecue pork boasts cola as its secret ingredient. Slice or shred the pork and serve on buns for delicious sandwiches. Recipe courtesy of Recipe Goldmine and the National Pork Board.

Provided by By FoodChannel Editor | July 7, 2008 7:07 pm

Time 6h

Yield -

Number Of Ingredients 5

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Steps:

  • 1 Combine all ingredients except buns in a 4-quart crock pot; cook, covered, on HIGH for 5 to 6 hours, until very tender. 2 Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

SUGARED PORK BUNS



Sugared Pork Buns image

Provided by Molly Yeh

Categories     main-dish

Time 7h15m

Yield 9 large or 12 medium buns

Number Of Ingredients 25

1/3 cup honey
1/3 cup hoisin sauce
1/3 cup soy sauce
1/3 cup rice wine or dry sherry
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 1/2 teaspoons five-spice powder
6 cloves garlic, crushed and peeled
Freshly ground black pepper
2 1/2 pounds boneless pork shoulder
2 teaspoons cornstarch
1 packet (2 1/2 teaspoons) active dry yeast
1/4 cup plus a pinch granulated sugar
1 3/4 cups all-purpose flour, plus more for kneading
1 cup cake flour
1 teaspoon kosher salt
1/4 cup whole milk
3 tablespoons vegetable oil, plus more for the bowl
1 large egg
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1 large egg plus 1 white

Steps:

  • For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
  • Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
  • Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
  • Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
  • For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
  • Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
  • Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
  • Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.

BARBECUE PORK BUNS



Barbecue pork buns image

Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.

Provided by Jane Hornby

Categories     Buffet, Canapes, Dinner, Side dish, Snack, Starter

Time 50m

Number Of Ingredients 10

85g sugar
500g pack white bread mix
1 tbsp sunflower oil
12 rashers streaky bacon unsmoked bacon or pancetta, chopped
knob ginger , peeled and chopped
2 garlic cloves , chopped
2 tbsp soy sauce
3 tbsp clear honey
3 tbsp tomato purée
1 egg beaten, to glaze

Steps:

  • Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
  • Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
  • Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

Nutrition Facts : Calories 512 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.78 milligram of sodium

ASIAN BBQ PORK BUNS



Asian BBQ Pork Buns image

Here's a quick way to get a delicious and comforting dinner on the table that pleases everyone on busy evenings. Sometimes I add a little reduced-sodium soy sauce to the barbecue sauce. If your family loves Asian food like mine does, they will fall for these pork buns. -Teresa Ralston, New Albany, Ohio

Provided by Taste of Home

Categories     Lunch

Time 6h25m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork shoulder butt roast (3 pounds)
1-3/4 teaspoons salt, divided
1-1/4 teaspoons coarsely ground pepper, divided
1 tablespoon canola oil
1/2 cup water
1 bottle (12 ounces) regular chili sauce (such as Heinz)
1/2 cup hoisin sauce
3 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot
4 cups coleslaw mix
1/4 cup Asian toasted sesame salad dressing
8 split sesame seed hamburger buns, toasted

Steps:

  • Sprinkle pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until pork is tender, 5-6 hours. Remove pork; discard cooking juices., When pork is cool enough to handle, shred meat with 2 forks. Return to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over pork; toss to coat. Cook until heated through, about 1 hour., Meanwhile, toss coleslaw mix with dressing and remaining salt and pepper. Serve shredded pork topped with coleslaw on toasted buns.

Nutrition Facts : Calories 533 calories, Fat 24g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 1862mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 35g protein.

SLOW-COOKED BARBECUED PORK ON BUNS



Slow-Cooked Barbecued Pork on Buns image

A heady blend of simple seasonings work their magic on pork in this slow-cooked filling for hot sandwiches.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 8h20m

Yield 18

Number Of Ingredients 11

1 boneless pork roast (3 lb), trimmed of fat, cut into thin strips
3/4 cup chopped onion (1 large)
1/4 cup cornstarch
1/4 cup packed brown sugar
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups ketchup
2 tablespoons Worcestershire sauce
18 sandwich buns, split

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix all ingredients except buns.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • Spoon about 1/3 cup pork mixture into each bun.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fiber 1 g, Protein 21 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 590 mg, Sugar 10 g, TransFat 0 g

CHINESE STEAMED BUNS WITH BBQ PORK FILLING



Chinese Steamed Buns with BBQ Pork Filling image

This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.

Provided by Carol chi-wa Chung

Categories     Bread

Time 9h40m

Yield 24

Number Of Ingredients 8

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

Steps:

  • Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
  • Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
  • Prepare dough for Chinese Steamed Buns (see footnote).
  • Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g

SMOKY BBQ PORK BUNS WITH CRUSHED AVOCADO



Smoky BBQ pork buns with crushed avocado image

Make a one-pot to suit all the family. The smoky BBQ pork can be left to rest on the hob for a few hours, ready for dinner whenever your clan needs it

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h20m

Yield Serves 4-6

Number Of Ingredients 10

1 tbsp olive or rapeseed oil
2 tsp fennel seeds
500g pork mince
2 tsp sweet paprika
2 x 390g cartons passata with onion and garlic
100g good-quality barbecue sauce (we used Stokes)
400g can pinto or black beans , drained
2 ripe avocados
1 lime , juiced
4-6 rolls or a French stick and grated cheddar, to serve

Steps:

  • Heat the oil and fennel in a pan for about 1-2 mins until sizzling. Add the pork and fry until starting to brown in places, breaking it up with your spoon as it cooks. Add the paprika, passata and some seasoning. Cover the pan with a lid and simmer gently for 30 mins, then cook with the lid off for another 15 mins until the mince has broken down and the sauce is thick. Stir through the barbecue sauce and add the beans, then cook for 1 min until warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Reheat individual portions in the microwave or in a smaller pan.
  • Halve the avocados and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the avocados in your palms through your fingers to make a chunky, crushed guacamole consistency - this is a great job for kids. If you don't want to use your hands, use a fork instead. Cover the surface directly with cling film to prevent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the avocado and some grated cheese.

Nutrition Facts : Calories 468 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium

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From userealbutter.com


THE BEST STEAMED PORK BUNS RECIPE | DIM SUM CENTRAL
2020-05-02 1. Combine sugar, salt, white, pepper, soy sauce, oyster sauce and water in a small bowl and set aside. 2. Heat the oil in a skillet over medium heat. Add the scallions and cook, stirring constantly, for about a minute. Add the char siu and stir well.
From dimsumcentral.com


CHAR SIU BAO (STEAMED BBQ PORK BUNS) | ZOJIRUSHI.COM
Heat canola oil in a pan over medium heat and sauté the chopped red onions. Lower the heat, add remaining ingredients for filling except chicken stock, corn starch and roast pork. Mix and heat until simmering. Add chicken stock, corn starch and mix until the sauce thickens. Add diced roast pork and mix to combine.
From zojirushi.com


BARBECUE PORK ON BUNS | SMITHFIELD
2 lb. Smithfield Pork Loin Roast, boneless 2 lb. 1 whole Onion, chopped 1 whole. 3/4 cup (s) Cola 3/4 cup (s) 3/4 cup (s) Barbecue sauce 3/4 cup (s) 8 Sandwich buns 8. Instructions. Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns ...
From smithfield.sfdbrands.com


PORK BBQ BUNS AKA NOT SLOPPY PORK JOES RECIPE – DEBREENA
Raise the flame back to medium heat and add the garlic, worcestershire sauce, brown sugar, vinegar and all of the seasonings. Blend well into the meat and onion mixture. Cook for a minute or two to meld the seasonings to the mixture. Add the tomato sauce, blend well. Lower the flame down to medium-low heat.
From debreena.com


'ULTIMATE BLT' (STUFFED BBQ PORK BUNS) RECIPE - GREAT BRITISH CHEFS
1 tbsp of cider vinegar, or white wine vinegar. 3. Wrap the pork tightly in foil, place in a deep-sided roasting tray and add a cupful of water (or beer). Place in the oven and cook for 4 hours. If cooking on a barbecue, spoon the sauce over the pork and place it …
From greatbritishchefs.com


HOMEMADE BARBECUED PORK BUN RECIPE - SIMPLE CHINESE FOOD
Add a bowl of hot water to the barbecued pork sauce and stir well. 9. Add half a tablespoon of sugar to neutralize the saltiness of the barbecued pork sauce. (You can add a spoonful if you like sweet ones) 10. Pour the prepared char siu sauce into the pot, just over the meat noodles. 11.
From simplechinesefood.com


BARBECUE PORK FILLING FOR HOMEMADE STEAMED BUNS - SWEET SAVANT
2015-05-21 Instructions. Cook the ground pork, onion and cabbage in a hot skillet for 6-8 minutes until the pork is brown and fully cooked. Drain the fat. Add the ginger, soy sauce and the barbecue sauce and simmer until the liquid is reduced. Let cool completely in the refrigerator before filling the buns. Use about one to one and a half tablespoons of ...
From sweetsavant.com


CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE)
2020-12-05 Brush the buns with egg wash… And sprinkle them with sesame seeds, if using. Transfer the buns to the oven, and immediately turn down the temperature to 350°F/175°C. Bake for 22-25 minutes, or until golden brown. Remove from the oven and immediately brush the buns with the sugar syrup while they’re still hot. Cool, and enjoy!
From thewoksoflife.com


TANGY ASIAN BBQ PULLED PORK BUNS - GARLIC & ZEST
Bring the water to a boil in the pot and carefully set the bamboo steamer into the pot. Cover with the lid and steam the buns for 7-8 minutes or until puffed and light. Divide the slow roasted pork between the buns and top with a sprinkle of carrot, radishes, pickled onions, cilantro, green onions and sesame seeds.
From garlicandzest.com


CHINESE BBQ PORK STEAMED BUNS | MARION'S KITCHEN
Allow to rest for 20 minutes. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes.
From marionskitchen.com


BAKED BARBCECUE PORK BUNS | FOOD PEOPLE WANT
Put the buns in a warm place to allow to rise for another 1 hour. Preheat the oven to 350°. Using a spray bottle, spray each bun lightly with warm water and then brush each with beaten egg. Bake for 15 to 20 minutes, turning the pan around halfway through baking to …
From foodpeoplewant.com


BBQ PORK BUNS - CHALLENGER BREADWARE
These Baked BBQ Pork Buns, inspired by the Filipino Siopao and Chinese Char Siu Bun, are soft buttery milk buns filled with tender pieces of pork in a rich, savory gravy. While Siopao are traditionally steamed, baking the buns enhances the natural buttery sweetness of the dough. In the Philippines, these buns are traditionally filled with a ...
From challengerbreadware.com


BBQ PORK BUNS (CHAR SIU BAO) + VIDEO | SILK ROAD RECIPES
2022-02-02 HOW TO MAKE PORK SIU BAO FILLING Stir Fry. Heat oil in a skillet on medium high. Stir fry the shallots for 2 minutes. Add the sugar, soy and oyster sauces, vinegar, sesame oil, Five Spice, and white pepper. Stir until it begins to bubble. Add the BBQ Meat. Stir Chinese BBQ Pork into the sauce and sprinkle flour over top.
From silkroadrecipes.com


BARBECUE PORK ON BUNS - BBQ RECIPES
Barbecue Pork On Buns could be an outstanding recipe to try. One portion of this dish contains about 31g of protein, 7g of fat, and a total of 376 calories. This recipe serves 8. A mixture of barbecue sauce, onion, cola carbonated beverage, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ...
From fooddiez.com


CHAR SIU BAO (BBQ PORK BUNS) - CHINA SICHUAN FOOD
2017-11-14 Mix cornstarch with water and set aside for couple of minutes until well combined. In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices. Cover the filling and place in fridge for 30 minutes.
From chinasichuanfood.com


CHAR SIU BAO RECIPE (BBQ PORK BUNS) | JENN'S KITCHEN DIARY
2020-05-07 Then add in hoisin sauce, honey, five spice powder, water, and salt. Heat on medium high until thickened and coats the back of a wooden spoon. Set aside. In a separate pan, heat oil on medium high heat. Add in diced onion to saute for 3 minutes. Add in sauteed onion and chopped char siu pieces to the char siu sauce.
From jennskitchendiary.com


STEAMED BBQ PORK BUNS (CHAR SIU BAO) WITH STEP-BY-STEP PHOTOS
2021-09-29 1/2 loin of Chinese BBQ Pork (Char Siu Pork), either shop-bought or homemade, chopped into small dices 2 tablespoons cornflour ( cornstarch) mixed with some water Instructions To prepare the bao bun dough (Please see my recipe for Steamed Bao Buns for step-by …
From eatlittlebird.com


FLAVOURSOME BARBECUE PORK BUN RECIPE | LOMAS FOODS
Method. Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
From lomasfoods.com


BAKED BARBECUE PORK BUNS - ANG SARAP
2013-07-11 Flatten each ball and place 2 spoonful of the meat mixture, gather all sides and seal. Place on a well-greased baking pan with seal on the bottom side. Repeat with the remaining dough. Set aside filled buns and let it rise for 15-20 minutes then bake in a …
From angsarap.net


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