Chinese Steamed Buns with Sweet and Sour Pork

Posted on January 17, 2017 by nerinatimm in pork

Chinese Steamed Buns are very popular in countries such as China and Indonesia.

These Chinese Steamed Buns, bao for short are sold to millions of people on the street everyday. They also form part of a typical Chinese dim sum, which is small bite-sized portions of food. Other than Sweet and Sour Chinese Chicken, this is my absolute favorite. Opening up a bamboo steamer basket with all the tasty titbits, is like opening a gift from the gods. I love the different sauces, dumplings and rice noodle rolls and springrolls. Who on earth does not like a springroll.

I suppose like all other Chinese food, these steamed buns have also been Westernized, because these days the most popular filling for these steamed buns is BBQ pork or chicken. I wanted to keep it “Chinese”, so some of the ingredients may seems strange, but just go to your local Chinese food store and you will find it all there.

As a consumer I am delighted to know that I can now buy High Quality South African Pork from Food Lover’s Market. ( Watch video here.) “Pork 360 is a quality assurance certification. It is a guarantee to both the consumer and retailing sector that the producer has a consistent production process. A process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the auspices of the national body, SAPPO (South African Pork Producers Association).”

Why Pork 360? It is your guarantee that:

The pork was responsibly sourced.
The pork is premium quality.
It is healthy and delicious.
The pork carries a stamp of assurance and traceability.

Pork Lovers like me can buy Pork 360 exclusively at Food Lover’s Market.

Chinese Steamed Buns with Sweet and Sour Pork

makes 16 buns

Ingredients

500 g/ 17.5 oz – pork mince

1 T – sesame oil

2 cloves garlic – finely crushed

1 small chili – finely chopped

10 cm piece ginger – finely grated

1-2 T soy sauce

juice and zest of 1 lime

2 – 3 T blackbean sauce

3 spring onions – finely chopped

2 – 3 T chopped coriander

1 T Sriracha sauce

5 ml sugar

1 kg/ 2.2lb store-bought bread dough – ask at your local bakery

black or white sesame seeds

soy or black bean sauce for dipping

Method

Heat the sesame oil in a pan and add the ginger, garlic and chili. Add the pork mince and stir until the meat starts to brown. Add the soy sauce and lime juice. Cook for 5 – 10 minutes on low heat until the pork is cooked. Add all the other ingredients and cook for a few minutes more. Cool the meat mixture completely.

Now divide the dough in 16 small balls. Take one ball and flatten it in the palm of your hand. Place a teaspoon of filling on the dough and bring the dough together to enclose the filling completely. Give the dough a twist where the edges meet. Place in a bamboo steamer basket, an electric steamer or place on a cake cooking rack(lined with baking paper) that will fit in a big pot.