VietnameseMain course
Barbecue pork buns
These barbecue pork buns start with a simple bread mix, sweetened with sugar, and filled with a savory-sweet mixture of crisp bacon, ginger, garlic, soy sauce, honey, and tomato. The filling can be prepped up to three days in advance, making assembly quicker on baking day. After two rises, the buns are brushed with egg and baked until golden. They're best served warm, perhaps with a dipping sauce, and freeze well after their second rise.
34 minServes 4
Method
3 steps · 34 min total
- 01
Prepare Dough, First Rise
Start by preheating the oven to 200°C (180°C fan/gas mark 6). In a large bowl, combine the sugar with the bread mix, then add water according to the package directions. Stir the dough together with a wooden spoon, then turn it out onto a lightly floured surface and knead for 5 minutes until it feels smooth. Transfer the dough to a large bowl, cover it with oiled cling film, and let it rise in a warm spot until it has doubled in size. - 02
Cook the Filling
While the dough rises, heat the oil in a pan over medium heat. Add the bacon and fry until it's crisp, which should take about 5 minutes. Stir in the ginger and garlic, cooking for another 1 minute until they soften and become fragrant. Pour in the soy sauce, honey, and tomato purée, stirring everything together until well combined. This filling can be prepared up to 3 days in advance and stored in the fridge.
