Barbecue pork buns

Barbecue pork buns

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(10 ratings)

Prep: 25 mins Cook: 25 mins Plus rising time

More effort

Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.

Nutrition and extra info

  • after second rise for one month

Nutrition: per serving

  • kcal512
  • fat14g
  • saturates5g
  • carbs82g
  • sugars24g
  • fibre3g
  • protein19g
  • salt3.78g
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  • 85g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g pack white bread mix

For the filling

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
  • knob ginger, peeled and chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, chopped
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 tbsp clear honey
  • 3 tbsp tomato purée
  • 1 egg beaten, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat the oven to 200C/fan 180C/gas. 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.

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Comments, questions and tips

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GiSora's picture
10th Jun, 2020
Made the filling but not the buns as I used it to be served with other recipe (Steamed Bao Buns and Asian Slaw). Really delicious yet so simple.
7th Feb, 2016
These buns are absolutely delicious! I made them tonight, and I can't stop eating them now - very addictive :) Also, I agree with all the previous comments - make 24, not 12. This way you will have the perfect filling/dough ratio.
mercuryzelda's picture
9th Jan, 2013
These are incredibly delicious!
15th May, 2012
These buns are really good!! they take time to make, as with any bread recipe but are actually really simple and so worth the wait. Think i agree with Bod - 24 would be better - 12 buns came out huge!
28th Jan, 2011
What temperature is the oven supposed to be for the baking process?
18th Nov, 2009
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.
7th Aug, 2008
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 :)
22nd Mar, 2008
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
23rd May, 2019
May be a daft question but how much is a rasher of streaky bacon? In a pack, you get a long length, which sometimes separates into 2 slices. A weight would have been more helpful here. Thanks.
goodfoodteam's picture
24th May, 2019
Thanks for your question. By rasher we mean one of the typical narrow lengths of streaky bacon. You don't need to be precise with weight but it'll be around 20g.
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