Hey friends!
Today, I’m beyond excited to share a recipe that has quickly become a household favorite: Asian-Inspired Pulled Pork Buns! If you’re looking for something that’s both comforting and bursting with flavor, then these buns are calling your name. Think of them as a delicious hug in food form. Plus, they’re perfect for any casual dinner party or meal prep session.
**Why Pulled Pork Buns?**
Growing up, I always loved those fluffy, soft steamed buns you get at Asian bakeries. The combination of savory filling and pillowy bun made my taste buds sing. So, I decided to try my hand at making them at home, adding a little twist with some pulled pork that’s both tender and flavorful.
**What You’ll Need**
For the Pork:
– 2-3 pounds pork shoulder or butt
– 1/2 cup soy sauce
– 1/4 cup hoisin sauce
– 1/4 cup rice vinegar
– 3 tablespoons brown sugar
– 4 cloves garlic, minced
– 1 thumb-sized piece of ginger, grated
– 1 tablespoon sesame oil
– 1 cup chicken stock
For the Buns:
– 2 1/4 teaspoons active dry yeast (1 packet)
– 3/4 cup warm water
– 2 tablespoons sugar
– 2 1/2 cups all-purpose flour
– 1/4 cup cornstarch
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon baking soda
– 2 tablespoons vegetable oil
For Garnish:
– Fresh cilantro
– Sliced cucumber
– Pickled radish (optional)
– Sriracha or any spicy sauce (optional)
**Step-by-Step Instructions**
1. **Marinate the Pork:**
In a bowl, mix together the soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Place the pork shoulder in a large zip-top bag or a shallow dish, and pour the marinade over the meat. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for maximum flavor.
2. **Cook the Pork:**
Transfer the marinated pork and marinade into a slow cooker. Add the chicken stock. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is fork-tender and easily shredded. (Pro tip: The longer, the better! Slow cooking on low yields the juiciest results.)
3. **Make the Dough:**
In a small bowl, dissolve the yeast in warm water with a teaspoon of sugar. Allow it to sit and become frothy (about 10 minutes). In a large mixing bowl, combine the flour, cornstarch, remaining sugar, baking powder, and baking soda. Slowly pour in the yeast mixture and vegetable oil, mixing until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about an hour or until it doubles in size.
4. **Prepare the Buns:**
Once the dough has risen, punch it down and knead it gently for another minute. Divide the dough into 12 equal pieces and shape each piece into a ball. Roll each ball out into a flat circle. Spoon a generous portion of shredded pulled pork into the center of each dough circle, then pinch and twist the edges to seal the bun well.
5. **Steam the Buns:**
Place each bun on a small piece of parchment paper to prevent sticking. Arrange them in a steamer basket, leaving some space between each bun for expansion. Cover and steam over boiling water for 15-20 minutes. It’s okay to do this in batches if needed.
6. **Garnish and Serve:**
After steaming, let the buns cool for a few minutes before indulging. Garnish with fresh cilantro, cucumber slices, pickled radish, and a drizzle of Sriracha if you like a bit of heat.
**Tips and Tricks:**
– **Don’t rush the kneading:** Taking your time with the dough makes all the difference in achieving that perfect, soft texture.
– **Get creative with your fillings:** Feel free to swap out pulled pork for other proteins like chicken or beef, and even make a veggie version with mushrooms and tofu!
– **Leftovers are gold:** These buns freeze beautifully. Just wrap them individually, and whenever you’re craving one, just steam to reheat!
I hope you enjoy making (and eating!) these Asian-Inspired Pulled Pork Buns as much as we do. Let me know how they turn out and if you have any fun twists you like to add. Happy cooking!
xoxo,
[Your Name]