Caribbean Inspired Bao Buns | How to make Steamed Bao Buns without a Traditional Steamer

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner while pork shoulder is more economical.

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can reduce sodium and cost.

bao buns

🥗Healthier: whole wheat buns

💰Cheaper: pita bread

Whole wheat buns are healthier, while pita is often cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar freshness, while green onions are generally less costly.

Blend onion, garlic, sweet pepper, chives, thyme, parsley, and marjoram until smooth and puree.

Cut bone-in pork shoulder into bite-sized pieces and season with the blended seasoning, black pepper, onion powder, garlic powder, curry, and salt.

Add juice of half a sour orange and mix, allowing to marinate for one hour (or overnight).

Place marinated pork in a medium pot and stir until it releases its juices, then cover with water and boil until tender.

For the bao buns, mix warm milk (just above body temperature) with 1 tablespoon of sugar and add yeast to proof until domed.

Combine flour, baking powder, salt, and sugar, then add the milk and yeast mixture and knead for 5-8 minutes.

Cover the dough with plastic wrap and let it proof until it doubles in size (about 1.5 hours).

Once the pork is tender, drain off all water and dry the pork.

Heat oil in a pot or pan and shallow fry the pork until golden brown.

For the mango sauce, dice a ripe mango and blend with garlic, sugar, water, vinegar, juice of the other half of the sour orange, salt, and black pepper.

Cook the blended sauce on the stove until thickened, optionally adding mustard and hot sauce.

For the bao buns, create a DIY steamer using a pot with water and a vegetable steamer on top.

Degas the proofed bao dough and divide into 70-gram pieces, rolling each into a quarter-inch thick circle.

Brush oil on the rolled side, fold over, and place on parchment for easy transfer to the steamer.

Allow the shaped bao to proof for 15-20 minutes until doubled in size.

Once water is boiling, steam the bao for approximately 14 minutes until fluffy and fully cooked.

Assemble the bao by adding fried pork, mango sauce, and garnishing with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens