Pulled pork steam buns

Pulled pork steam buns


13 portioner


For the buns

  • 435g plain flour
  • 60g white caster sugar
  • ¬æ tsp baking powder
  • 50g double cream
  • 1 tsp dry active yeast

For the Asian BBQ marinade

  • 50g grapeseed oil
  • 25g sesame oil
  • 20g fresh ginger, finely grated
  • 10g garlic cloves, peeled and finely diced
  • 50g spring onions, sliced
  • 300g chicken stock
  • 150g hoisin sauce
  • 70g sweet chili sauce
  • 25g rice vinegar
  • 35g soy sauce

For the BBQ pulled pork

  • 1kg boned pork shoulder
  • reserved Asian BBQ marinade

For the crispy pork garnish

  • reserved pulled pork, set aside as garnish
  • 40g unsalted butter
  • 5g thyme leaves, picked
  • salt

For the steamed bun filling

  • 1 Tbsp rice wine
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • 3 Tbsp white caster sugar
  • 1 Tbsp rice vinegar
  • 18 Tbsp reserved Asian BBQ marinade
  • 3 tsp grapeseed oil
  • 250g reserved BBQ pulled pork
  • 4 Tbsp pickled daikon radish, diced 5mm
  • reserved portioned dough
  • 80g sweet chili sauce
  • reserved crispy pork


For the buns, use a stand electric mixer fitted with the paddle attachment and mix together the flour, sugar and baking powder on a low speed.

In a separate bowl, use a fork to whisk together 200g lukewarm water, the double cream and the yeast, until well combined.

Pour the wet ingredients into the dry ingredients and mix on medium speed until the dough comes together.

Switch the paddle for the dough hook and knead for approximately 5 minutes on medium speed.
Transfer the dough to an oiled bowl and cover tightly with cling film. Allow to stand at room temperature for 30 minutes.
Divide in 13 portions and let it prove for another hour.

To make the marinade, heat both oils in a pan over medium heat. Add the ginger, garlic and spring onions and gently cook for 3-4 minutes. Add the remaining ingredients and bring to the boil for 1 minute.
Remove the pan from the heat and cool to room temperature before blitzing to a smooth mixture.

For the pulled pork, place the pork shoulder in a dish and add the marinade, ensuring it has been rubbed onto the entire surface of the pork. Cover and place in the fridge overnight.

To cook the pork, preheat the Force BBQ to 150C and place a flat plate and a grill plate inside. Once the temperature is reached, turn off the burner on the side the grill plate is on. Fill a roasting tray with water and place on the flat plate side.
Create a ‘basket’ using several layers of aluminium foil which have been folded up at the sides, easily housing the pork shoulder.

Place the foil basket on the grill plate, add the pork skin-side up and brush with some marinade. Close the lid of the BBQ and leave to cook for 4-6 hours, adding more water to the water tray if required.
Once the meat is falling off the bones, carefully remove from the BBQ and set aside.
When the pork is cool enough to handle, use two forks to pull the meat apart, separating and discarding the skin and fat and reserving only the flesh.
Keep 250g pulled pork flesh aside for the steamed bun filling and the remainder aside for the crispy pork garnish.

To make the crispy pork garnish, pull the reserved cooked pork apart into thin fibres. Heat the butter in a pan over medium heat and add the thyme. Place small pinches of pork fibres at a time into the butter and gently stir to separate the fibres into thinner strings. Once golden and crispy, remove and place on a tray lined with kitchen paper to absorb excess grease.

To make the filing for the steamed buns, combine the rice wine, sesame oil, soy sauce, rice vinegar and reserved marinade. Heat one teaspoon olive oil in a pan and over a moderate-high heat, add the reserved pulled pork and a third of the wet mixture. Cook until most of the liquid has evaporated, but the pork is still moist. Remove from the heat and stir in the finely diced daikon.

The remaining sauce can be heated in the same pan, along with the remaining two teaspoons olive oil and cooked for 5 minutes until it has cooked down to a thick syrup. Remove from the heat and allow to cool, then reserve in a squeezy bottle.

When ready to fill the buns, take one dough portion at a time and roll out only the outside parts of the ball of dough, leaving a large lump in the centre.

Use the palm of your hand to apply pressure to the centre lump, compressing it slightly to 1cm high, keeping the outer parts as thin as possible.

Spoon a portion of the pulled pork filling on top of the slightly raised centre and fold over one of the thinner outer edges to cover the pork.

Work your way around the dough until all the thin, outer pieces of dough have been folded in onto the centre, essentially enclosing the filling with the dough.

Twist off and trim the remaining edges of dough where the pieces joined, so you are left with a round, filled bun.

Cut out small squares of parchment paper and place each bun onto a parchment square and place into the steamer.

Steam for 15 minutes or until the buns double in size and the filling has sufficiently warmed through.

Create a small hole in the bottom of the buns using the tip of the squeezy bottle, then fill each bun with a small amount of sauce. To garnish and serve, brush the top of each warm bun a little sweet chilli sauce and gently top with a pinch of crispy pork garnish.