Tuesday, July 5, 2011

Baked Pork Buns, My BUNdle of Joy

I have a confession to make. My favorite meat to cook with is pork. As boring as it sounds, I make pork stewed in soy sauce at least once every 2 weeks. For variation, sometimes pork belly is used or pork feet for that gelatinous texture. I don't know why, the first day of pork stew, it's still good just eaten with steamed rice. The second day, I started to get the itching to make something else out of it. And most of the time, I relented and make pork buns using the leftovers.

Instead of steaming them as usual, I baked them.

Pork stewed soy sauce, it sounds simple and yes, it is. Normally, I just put pork (usually 50% pork belly and 50% pork shoulder) in the pot, covered with sweet soy sauce, salt and pepper and cook it on low heat until tender (could take 6 hours, depends on the cut, or you can use slow cooker too). When I'm feeling fancy, I add mashed garlic and five spice powder. Then you can use the leftovers, chop them up, stir fry with minced garlic, for the filling.

For the dough:

  • 2 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 3 tbsp granulated sugar
  • 2 tbsp softened butter
  • 1/2 cup lukewarm water
  • 1/2 tsp white vinegar
Preheat the oven to 350F and line a baking sheet with parchment paper.

Sift flour & baking powder into a bowl, stir in sugar and rub in the butter with fingertips until evenly distributed. Add water & vinegar, knead until the dough is soft and supple. Shape into a smooth ball, cover and rest the dough for 30 minutes.

Divide the dough into 8 to 10 even portions. Roll out on a floured board to a circle approximately 4 inches in diameter. Put the filling in the middle, gather edges together, fold and pleat to make a neat joint. Twist dough to seal. Put each bun, pleat downwards on the prepared baking sheet. Bake for 15-20 minutes until golden brown (mine is not so golden brown, because I forget the wash..)

True meaning of bundle of joy..


  1. Oooooo. I don't have any pork leftovers right now, but I want to make some of those. My husband actually bought me some steamers (ahem) 2 years ago and I still haven't used them, but at least my mom used them pretty recently.

    I like pork long stewed but I really don't understand the interest in lean cuts of pork that are just pan fried or grilled. They always seem dry to me.

    What is sweet soy sauce?

  2. Pork buns ..I love them and make them and eat them on a regular basis:)Great taste..of course iti si pork;)

  3. I love this recipe. Little different than my recipe. I can't wait to try it. Thanks for sharing.

    Thank you for your comment on my blog. You're so kind.