Since we ate bao burgers at Xiaochi, I have been dying to try making some at home. Well, I did and they were SO GOOD. Fluffy buns, slightly sweet and delicious. A good thick slice of caramelized pork in there, stuff it with raw veggies and you’re set for a lovely dinner or lunch!
I honestly loved it so much that I’m already brainstorming about a chicken variation of this sandwich. Yummy.
Caramelized pork gua bao (about 20 baos) :
For the baos :
- 45 cl milk
- 750g flour
- 60g sugar
- 90g butter
- 4g salt
- 15g yeast
- 1 tsp baking powder
Mix the milk, yeast and sugar in a bowl. Let it sit for 5 minutes.
Meanwhile melt the butter and cool it.
In a big bowl, add flour, baking powder and salt. Mix.
Add melted butter and yeast mixture with milk.
Mix with a wooden spoon until it gets hard to mix then transfer onto a floured working surface and knead for 15-20 minutes.
The dough must be smooth but still very sticky, it is normal.
Oil a large bowl and let the dough sit for an hour.
Roll the dough until it is 0,5cm high. With a round cooking cutter (mine was 8cm and was perfect) cut circles of dough.
Fold the disk in half, roll once with the rolling pin on the dough and transfer to a large parchment paper sheet.
Let it rest an hour.
Put in parchment paper circle with a hole in the middle in your steamer so that the steam disperse evenly.
Steam your baos for 10 minutes.
If you made a little too much and want to eat them the next day, steam it and keep in a wet towel in the fridge. Before eating the next day, steam a few minutes.
For the caramelized pork :
- 500-700g pork (shoulder or thick belly)
- 1 tbsp grated ginger
- 50g brown sugar
- 2 tbsp fish sauce
- 2 grated garlic cloves
- 200ml water
- 1 tbsp oil
Slice the pork in thick slices.
Heat the oil on high heat.
Fry the pork in the oil, work in batches so you don’t overcrowd the pan.
Put the cooked pork aside.
Add the ginger, garlic in the pan and fry for 20 seconds.
Add the sugar, fish sauce and water to the pan.
Mix with a wooden spoon and simmer until the sugar dissolves.
Put the pork back into the pan and let it boil until it thickens and coats the pork well. It should take about 8-10 minutes.
To garnish :
- 1 shredded carrot
- Red cabbage, sliced finely
- Sliced cucumbers
- Sriracha sauce
Open your bao in 2, slide a thick slice of pork inside.
Add sriracha to taste, cucumber, shredded carrots and cabbage.
Garnish with a few coriander leaves and enjoy!