Best 3 Sugared Pork Buns Recipes
**Delightful Sugared Pork Buns: A Sweet and Savory Culinary Journey**
Indulge in the irresistible charm of sugared pork buns, a culinary delight that tantalizes taste buds with its harmonious blend of sweet and savory flavors. Embark on a sensory adventure as you explore a collection of carefully curated recipes that showcase the versatility and global appeal of this beloved dish. From classic Cantonese char siu bao to unique variations like Japanese anpan and Korean mandu, each recipe promises a distinct taste experience that will transport you to culinary destinations around the world. Whether you're a seasoned home cook or a novice looking to expand your culinary horizons, these recipes provide a step-by-step guide to creating mouthwatering sugared pork buns that will impress family and friends alike.
NIKUMAN (STEAMED PORK BUNS)
Nikuman is Japanese steamed buns filled with delicious savory pork, shiitake mushroom, cabbage, and scallion. Learn how to make this favorite snack at home!
Provided by Namiko Chen
Categories Appetizer Main Course Snack
Time 2h10m
Number Of Ingredients 22
Steps:
- Gather all the ingredients. I use a kitchen scale to measure my ingredients. Prepare one square piece of parchment paper for each bun you will make, about 3 inches x 3 inches (7.6 cm x 7.6 cm) for small buns. Set aside.
Nutrition Facts : Calories 125 kcal, Carbohydrate 14 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 138 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE PORK BUNS (CHA SIU BAO)
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
Provided by MC
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 19
Steps:
- Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
- Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
- Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
- Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
- Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
- Steam buns for 12 minutes. Serve.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g
BAKED PORK BUN (CHAR SIU BAO)
Provided by Food Network
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
- Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
- For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
- Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
- Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
- Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
- Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.
Tips:
- Use high-quality pork belly for the best flavor and texture.
- Make sure the pork belly is well-marbled with fat for a moist and flavorful result.
- Score the pork belly skin deeply to help the fat render and the flavors penetrate.
- Marinate the pork belly in a mixture of soy sauce, rice wine, sugar, and spices for at least 4 hours, or overnight.
- Roast the pork belly in a preheated oven until the skin is crispy and the meat is tender, about 1 1/2 to 2 hours.
- Let the pork belly cool slightly before slicing into it.
- Serve the pork belly with steamed buns, hoisin sauce, and pickled vegetables.
Conclusion:
Sugared pork buns are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. The combination of sweet, savory, and crispy flavors is sure to please everyone. With a little planning and effort, you can make these buns at home and impress your friends and family.
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