Barbecue pork buns
A weekend Vietnamese dinner. Ready in about 1 hour 25 minutes. Difficulty: more effort.
- 1 hrPrep (about)
- 25 minCook (about)
- 1 hr 25 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 69 bacon
Fresh & other
- 1.1 lb sugar
- 6.3 lb white bread mix
- Knob ginger
- 12 cloves garlic
- 1 cup + 1 tbsp clear honey Shopping tip: Regular runny honey.
- 1 cup + 1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 6 eggs
Sauces & oils
- ⅓ cup + 1 ½ tsp sunflower oil
- ⅔ cup + 2 ½ tsp soy sauce
How to make it
Steps in our own plain words.
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Turn the oven on to 400°F (350°F for a fan oven)/gas.
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Mix the sugar in the bread mix in a large bowl.
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Add water as instructed on the pack.
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Bring your dough together with a wooden spoon.
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Knead on lightly floured surface for 5 mins till smooth.
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Put into a large bowl.
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Cover using oiled cling film then leave in warm place until doubled in size.
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While that cooks, heat the oil in a pan.
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Fry the bacon till crisp, about 5 mins.
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Add the ginger and garlic.
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Fry for 1 min until soft.
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Tip in tomato pur, honey and the soyée.
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Stir well.
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Can be made up.
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Do it to 3 days ahead.
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Turn out the dough.
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Knead briefly.
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Pull into 12 even-sized balls.
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Flatten with your hands.
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Put a teaspoon-size blob of your filling in the middle.
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Draw your dough up plus pinch it closed like a purse.
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Turn your bun over and sit it on a big sheet pan.
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Cover with oiled cling film.
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Leave to rise for around 30 mins until the dough feels pillowy.
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Brush with egg.
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Bake for 20 mins until golden.
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Serve warm with dipping sauce.
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Can be frozen after second rise.
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Keep going for up.
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Do it to 1 month or baked up to day ahead and re-warmed.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.