Roast Pork Buns

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I like making appetizers and roast pork buns are my favorite. The only thing better, because they are easier to make and just as tasty, are pig's in blankets....

I wasn't sure I could copy the taste of the ones I get in the city but when the Mirrin hit the frying pan full of pork the entire kitchen filled with the unmistakable scent of pork buns. It's not an easy task and it takes me 2 days but it's really worth it.

Step 1: Pulled Pork

I like to start with my old Pulled Pork recipe. Just put a Pork shoulder or tenderloin in a crock pot and cover it with a 2 liter Dr Pepper then set it on low. 10+ hours later it should fall off the bone.

I usually use a 6-8 pound shoulder so there will be enough left to make the buns. I have 3 different sized crock pots. They are a great way to make Chicken Cacciatore, Shrimp, Andouille and Chicken Gumbo, Jambalaya, soups, mulled wine, whatever else is best cooked slow....

Step 2: Pork Bun Dough

To make the dough you'll need:

  • 2 packages active dry yeast
  • 2/3 cup sugar
  • 1 cup water @ 105-110 degrees Fahrenheit
  • 4 cups Bread Flour
  • 1 egg
  • 6 tablespoons Crisco, Lard or oil
  • 1 teaspoon salt

Mix the Sugar, Water and Yeast in the bowl of your mixer. After 10 to 20 minutes or so when it turns foamy add the other ingredients. Using a dough hook work until the dough comes together. Then knead it by hand for 10 minutes. Its tough to work the dough but its worth it. Put it back in the mixer bowl and cover it with a damp towel and let it rest until it triples in size, about 4 hours.

Step 3: Make the Filling

While you're waiting for the dough to rise its time to make the filling.

Start by making a sauce from:

    1/4 Cup Mirrin

    1 tablespoon Oyster Sauce

    1 tablespoon Hoisin Sauce

    1 tablespoon Black Bean Sauce

    1 tablespoon Dark Soy Sauce

    Just combine all ingredients in a bowl, whisk and set aside.

    you will also need:

    1 shallot

    1 yellow onion

    1/2 teaspoon fresh ginger, diced

    2 tablespoons Sugar

    1 teaspoon Sesame Seed Oil

    2 tablespoons Cornstarch

    2 teaspoons ketchup

    1/4 teaspoon White Pepper

    In a wok over high heat saute a half teaspoon of diced ginger, a medium diced yellow onion, and a diced shallot in a couple of tablespoons canola oil until it all becomes translucent. Add the pork mixture and cook for 2 minutes. Add the sugar cornstarch and Ketchup and toss well. Cook for another minute then add the sauce mixture. Continue cooking another minute or so until the sauce thickens.Season with salt and pepper to taste. Add honey, extra sugar or more Mirrin if desired.

    Transfer the mixture to a shallow dish and drizzle on a teaspoon of sesame oil and stir. Let cool to room temperature.

    Step 4: Putting It Together

    After the dough has risen for 4 hours cut a dozen 3 1/2" squares out of Parchment paper. If you don't want to bother cutting up the paper you don't have too. it just makes it easier to control it. it also makes it easy to store and freeze them.

    Knead the dough a couple of times and roll into a cylinder or loaf shape about a foot and a half long and 2" to 3" wide. Cut it into handball sized pieces.

    Take a piece and roll it out to a 5 to 6 in round. Make a well in the center with your fingers. Add a heaping tablespoon or two full of the mixture to the well.

    Hold the bun in one hand and pinch it closed with the other hand. Seal it firmly and place it seam side down on a parchment paper square. Place the buns on a cookie sheet. Try to place them about 2 inches apart. When you are done place a damp towel over them and let them rest for a half hour.

    Heat your oven to 375F and take an egg and add an equal amount of water to it. Use a pastry brush to coat the top of each bun. Bake them for 15 minutes or until golden brown. It helps to spray them sightly with a little water and rotate the tray while cooking.

    Step 5: Serving

    That's the easy part. Just heat and eat. They freeze pretty well and come back in only a minute in the microwave.



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      13 Discussions


      4 years ago

      Great recipe -- I'm a big pork bun fan so now I can make a huge batch to freeze. Thanks -- well done!!

      1 reply

      Reply 4 years ago on Introduction

      Good luck. I just watched 3 dozen disappear in 3 days.....

      And I only got to eat 3 myself!

      Do NOT use diet soda for cooking. I don't remember the temperature breakdown point of the artificial sweeteners in most diet sodas, but most cooking, even in a crockpot, reaches it. And when they break down that way it makes some pretty nasty chemicals you don't want in your belly. Regular colas or Dr. Pepper are fine to use. I use Pepsi and ketchup to make some dang good barbeque chicken myself.

      Pork buns are my favorite dim sum dish - so this is definitely going on my list of things to make! Not sure about the Dr Pepper slow cooked pork but I am certaihly willing to give it a try :)

      5 replies

      Reply 4 years ago on Introduction

      its the sugar that does it. no diet soda here....

      Mr Pibb is good too if you can get it.


      Reply 4 years ago on Introduction

      I used to use plain beef broth but the soda really improves the taste. I don't remember where I saw it but I was a little leery at first too. the good part about using beef broth is I could save the liquid to flavor other things like rice. I never tried to reuse the soda liquid.


      Reply 4 years ago on Introduction

      Oh, I am going to try the Dr Pepper - might be the start of a long love affair with soda braised foods!

      rjkornFission Chips

      Reply 4 years ago on Introduction

      Thanks! That's a good point. I've seen these done in a steamer without the egg wash but then they are plain white looking. the color really makes them pop.


      Reply 4 years ago on Introduction

      I had left over dough so I made Pastrami and Swiss rolls with Horseradish Mayo..... This is the only pic I got before they were eaten.

      Maybe next time chicken cordon blue rolls or turkey and Swiss rolls or?