Barbecue pork buns

Recipe uploaded by

Jane Hornby

2 ratings

Recipe by Jane Hornby

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1. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
2. Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
3. Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

Sour soy sauce dip

Mix equal quantities soy sauce and rice vinegar in a serving bowl and decorate with shredded chilli.

Per serving

512 kcalories, protein 19g, carbohydrate 82g, fat 14 g, saturated fat 5g, fibre 3g, salt 3.78 g

Latest comments and suggestions

• frescobabe

  22 March 2008

  frescobabe commented on this recipe

  I made these pork buns this evening and served them with a chilli marmalade they were delicious the sauce in the middle was very tasty and they were easy to make

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• winecrucifix

  07 August 2008

  winecrucifix commented on this recipe

  I am going to try this recipe but am vegetarian, so I'm going to substitute the bacon for vegetables or even some quorn chicken pieces! Yum....sounds delicious :)

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• Heffrey

  10 February 2009

  Heffrey rated this recipe

  

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• Bod

  18 November 2009

  Bod rated and commented on this recipe

  

  I make these buns as often as I can as everyone I know loves them and I am always asked for the recipe. I make 24 buns as otherwise I find them too large to be used as an accompaniment to a chinese style meal. Easy and fun to make too.

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Ingredients

• 85g sugar
• 500g pack white bread mix

FOR THE FILLING

• 1 tbsp sunflower oil
• 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
• knob ginger , peeled and chopped
• 2 garlic cloves , chopped
• 2 tbsp soy sauce
• 3 tbsp clear honey
• 3 tbsp tomato purée
• 1 egg beaten, to glaze

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Difficulty and servings

Preparation and cooking times

Prep 25 mins

Cook 25 mins

After second rise for one month

Ingredients

• 85g sugar
• 500g pack white bread mix

FOR THE FILLING

• 1 tbsp sunflower oil
• 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
• knob ginger , peeled and chopped
• 2 garlic cloves , chopped
• 2 tbsp soy sauce
• 3 tbsp clear honey
• 3 tbsp tomato purée
• 1 egg beaten, to glaze

Per serving

512 kcalories, protein 19g, carbohydrate 82g, fat 14 g, saturated fat 5g, fibre 3g, salt 3.78 g

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