Cinnamon-Spice Char Siu Pork Bao Buns

Fluffy bao buns filled with tender char siu pork infused with warming Christmas spices like cinnamon and star anise. A festive twist on a classic favorite!

Prep Time

30 minutes

Total Time

2 hours

Calories

650 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.15/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

400gAll-Purpose Flour(For Bao Buns)

£0.45

7gInstant Yeast(For Bao Buns)

£0.35

1tspBaking Powder(For Bao Buns)

£0.03

40gSugar(For Bao Buns)

£0.05

0.5tspSalt(For Bao Buns)

£0.01

200mlWarm Water(For Bao Buns)

2tbspVegetable Oil(For Bao Buns)

£0.04

1kgPork Shoulder(Cut into 1-inch cubes for Char Siu)

£6.00

100mlHoisin Sauce(For Char Siu Marinade)

£0.60

50mlSoy Sauce(For Char Siu Marinade)

£0.20

3tbspHoney(For Char Siu Marinade)

£0.30

2tbspRice Wine Vinegar(For Char Siu Marinade)

£0.15

2tspGrated Ginger(For Char Siu Marinade)

£0.10

3clovesMinced Garlic(For Char Siu Marinade)

£0.10

1Cinnamon Stick(For Char Siu Marinade)

£0.20

2Star Anise(For Char Siu Marinade)

£0.30

1tspFive-Spice Powder(For Char Siu Marinade)

£0.15

OptionaldropsRed Food Coloring(For Char Siu Marinade (for color))

£0.05

1tspSesame Oil(For Char Siu Marinade)

£0.10

1tbspVegetable Oil(For brushing bao buns before steaming)

£0.04

Total Cost

£9.22

£1.15 per serving

Instructions

1.
**Prepare the Char Siu Pork:** In a large bowl, combine hoisin sauce, soy sauce, honey, rice wine vinegar, grated ginger, minced garlic, cinnamon stick, star anise, five-spice powder, red food coloring (if using), and sesame oil. Add the pork cubes and mix well to coat. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
2.
Preheat oven to 350°F (175°C). Place the marinated pork on a baking sheet lined with parchment paper. Bake for 1 hour, flipping halfway through, or until cooked through and slightly caramelized. Baste with the marinade during the last 15 minutes of cooking for extra flavor and glaze.
3.
Remove the cinnamon stick and star anise, let the pork cool slightly, then chop into small pieces. Set aside.
4.
**Make the Bao Buns:** In a large bowl or the bowl of a stand mixer, combine the flour, instant yeast, baking powder, sugar, and salt.
5.
Gradually add the warm water and vegetable oil, mixing until a shaggy dough forms. Knead the dough for 8-10 minutes, either by hand or with a dough hook, until it becomes smooth and elastic.
6.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
7.
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.
8.
On a lightly floured surface, flatten each ball into an oval shape, about 4 inches long and 3 inches wide. Brush the surface lightly with vegetable oil.
9.
Fold the oval in half to create a half-moon shape. Place each folded bun on a small square of parchment paper.
10.
Place the prepared buns in a steamer, leaving some space between each bun. Let them rest for another 15-20 minutes to proof slightly.
11.
Bring water to a boil in the steamer. Steam the buns for 12-15 minutes, or until they are puffy and cooked through. Be careful not to overcrowd the steamer; you may need to steam them in batches.
12.
Remove the buns from the steamer and let them cool slightly. Carefully open each bun and fill with the prepared cinnamon-spice char siu pork.
13.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (262g)

650 kcal / 2720 kJ

Carbs

60g

23% of RDA

Fat

28g

40% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

20 g

22% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra fluffy bao buns, use a stand mixer with a dough hook to knead the dough.

Don't overcrowd the steamer, as this will prevent the buns from cooking evenly.

To prevent the buns from sticking to the steamer basket, line it with parchment paper or cheesecloth.

If you don't have a steamer, you can use a large pot with a colander or wire rack placed inside. Make sure the water doesn't touch the bottom of the colander/rack.

The char siu pork can be made a day ahead and stored in the refrigerator. Reheat before filling the bao buns.

Cooking Equipment

Large bowl

Stand mixer (optional)

Steamer (bamboo or metal)

Baking sheet

Wire rack

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra fluffy bao buns, use a stand mixer with a dough hook to knead the dough.

Don't overcrowd the steamer, as this will prevent the buns from cooking evenly.

To prevent the buns from sticking to the steamer basket, line it with parchment paper or cheesecloth.

If you don't have a steamer, you can use a large pot with a colander or wire rack placed inside. Make sure the water doesn't touch the bottom of the colander/rack.

The char siu pork can be made a day ahead and stored in the refrigerator. Reheat before filling the bao buns.

Cinnamon-Spice Char Siu Pork Bao Buns

Ingredients

Instructions