This Pork Bao Buns recipe comes together in about 30 minutes and uses an all-in-one pot method for a quick and easy weeknight meal that your family will love! Trust me, once you dive into these fluffy bao buns filled with savory barbecue pork and fresh veggies, you’ll be in food heaven!
Ingredient Breakdown
Now, let’s get to the good stuff, the ingredients! Here’s what you’ll need for these mouthwatering Sticky Pork Bao Buns:
- 12 plain bao buns, ready-made or frozen – Feel free to choose your favorite brand; most Asian grocery stores carry them.
- 500 g (1 lb) Chinese barbecue pork (char siu pork), thinly sliced – If you’ve got leftovers from a takeout order, use those!
- Spring onions, cut into short lengths – They add a delightful crunch and flavor.
- Coriander, cut into short lengths or finely chopped – A fragrant herb that pairs beautifully with pork.
- Pickled chilies (optional) – These will add a spicy kick!
- Quick Pickled Cucumbers:
- 2 tablespoons sugar
- 4 tablespoons white wine vinegar
- 1 large cucumber, finely sliced
- Quick Pickled Carrots:
- 2 tablespoons sugar
- 4 tablespoons white wine vinegar
- 2 large carrots, julienned
- Spicy Hoisin Sauce:
- 8 tablespoons hoisin sauce
- 4 tablespoons Sriracha, or to taste
How to Make Sticky Pork Bao Buns
So, first things first: let’s whip up those quick pickles to help elevate your bao buns!
Quick Pickled Cucumbers: In a bowl, dissolve the sugar in the vinegar. Finely slice the cucumber, then toss it in the bowl with the pickling liquid. Make sure to let it sit for at least 10 minutes while you prep the other ingredients. No need to stress; this is an easy way to add some zing to your meal!
For the Quick Pickled Carrots, follow the same simple procedure. Dissolve the sugar in the vinegar, julienne the carrots, and mix them in. Set those aside as well for about 10 minutes.
Next, on to the Spicy Hoisin Sauce! Combine the hoisin sauce and Sriracha in a small saucepan over medium heat, stirring gently until warmed through. This combo will take the flavor to an entirely new level!
Now, for the star of the show, assembling your bao buns. If you’ve got frozen bao, steam them just before serving to make them soft and fluffy.
- Steam the bao buns until they are puffy (5-7 minutes usually does the trick).
- Split open each bun, then spread a generous layer of your spicy hoisin sauce in each one.
- Layer in slices of Chinese barbecue pork until your bun is fully loaded (the more, the better, I say!).
- Top with those quick pickled cucumbers, quick pickled carrots, spring onions, coriander, and pickled chilies.
- Serve immediately!
If you loved this recipe, be sure to check out my Chinese BBQ Pork Steamed Buns for another delicious twist!
Why This Recipe Works
Quick & Easy
These Sticky Pork Bao Buns come together in just about 30 minutes! With minimal prep and easy assembly, this recipe is perfect for those weeknight dinners when you want to get something delicious on the table without a ton of hassle.
Customizable
One of the best parts about these buns is how easily you can adapt them. Don’t have barbecue pork? Grab some rotisserie chicken! Or, swap in some tofu to keep it vegetarian! Use whatever ingredients you have lying around!
Comfort Food
Loaded with tons of flavor and impeccable textures, these bao buns are truly comfort food for me. The combination of fluffy bao, savory pork, and zesty pickled veggies? You can’t beat that! Each bite is a warm hug that’s perfect for any meal.
Serving & Storage Suggestions
Serving Suggestions: These sticky pork bao buns are perfect for serving with some garlic edamame or a light Asian slaw on the side. You could even whip up a quick soup if you’re feeling ambitious!
Storage: If you have leftovers (though honestly, good luck with that), store them in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions: The best way to reheat the bao buns is to steam them again for a couple of minutes, or you can microwave them wrapped in a damp paper towel for about 30-45 seconds until warmed through.
Freezer Friendly: Yes! If you want to make a big batch, you can freeze the assembled, unsteamed bao buns. Steam them straight from the freezer when you’re ready to eat, just be sure to add a couple of minutes for steaming time!
I’m telling you, these Sticky Pork Bao Buns will absolutely impress anyone you serve them to. They come packed with flavor and are loaded with fun textures that even the pickiest eaters can’t resist.
Now I’ve rambled on enough, and it’s time for you to get in the kitchen! Enjoy all the ooey-gooey goodness that will surely put a smile on your family’s faces.
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sticky Pork Bao Buns
Ingredients
Method
- In a bowl, dissolve the sugar in the vinegar for the quick pickled cucumbers. Finely slice the cucumber and toss it in the bowl with the pickling liquid. Let sit for at least 10 minutes.
- For the quick pickled carrots, dissolve the sugar in the vinegar, julienne the carrots, and mix them in. Allow to sit for about 10 minutes.
- Combine the hoisin sauce and Sriracha in a small saucepan over medium heat, stirring gently until warmed through.
- Steam the bao buns until they are puffy, about 5 to 7 minutes.
- Split open each bun and spread a generous layer of Spicy Hoisin Sauce inside.
- Layer in slices of Chinese barbecue pork until the bun is fully loaded.
- Top with quick pickled cucumbers, quick pickled carrots, spring onions, coriander, and pickled chilies.
- Serve immediately.