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Wild Pork Char Siu Gua Bao
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5 from 2 votes

Wild Pork Char Siu Gua Bao

Delicious wild pork open faced bao! If you like bao and you like wild pigs you will love these!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Asian
Keyword: Asian, Bao, Wild Boar, Wild Pig
Servings: 16 bao
Author: Sophie May

Equipment

Ingredients

  • 1.75 lbs pork 2-3 inch thick cubed slices
  • 1/8 C sugar
  • 1/2 tsp Chinese 5 spice powder seasoning
  • 2 T hoisin sauce
  • 2 T honey
  • 2.5 T soy sauce
  • 2 T rice wine
  • 1 T toasted sesame oil
  • 1/4 tsp white pepper
  • 2 tsp molsasses
  • 3 cloves garlic fresh; minced
  • 1 tsp salt
  • 1/2 tsp ginger fresh; minced
  • 10 drops red food coloring optional

Bao:

  • 1 package instant yeast
  • 100 g sugar
  • 200 ml milk lukewarm
  • 400 g dumpling flour regular all purpose flour works, but it will not be as white or fluffy
  • 2 T vegetable oil
  • water to steam
  • parchment paper

Topping:

  • leftover sauce
  • chili oil
  • cilantro
  • carrots
  • cucumber
  • green onions
  • sesame seeds

Instructions

Char Siu Pork:

  • Mix all ingredients except pork in the Instant Pot bowl.
  • Add pork and coat well in the sauce.
  • Close Instant Pot, seal, and cook for 35 minutes on high pressure.
  • Let steam release naturally. This might take over 30 minutes, so be patient.
  • Shred and stir pork once done.

Bao:

  • Dissolve instant yeast and sugar in lukewarm milk.
  • Stir mixture until frothy.
  • In a stand mixer with a dough hook attachment, add the frothy mixture to the dumpling flour. Knead for 10 minutes.
  • Add cooking oil and knead for another 10 minutes.
  • Cover with a towel and let rest in a warm area for an hour.
  • Roll dough in a small amount of flour.
  • Cut in half.
  • Roll each half into a sausage formation.
  • Cut into 8 equal sized pieces.
  • Roll each piece into a thin circle (less than a 1/4 inch thick).
  • Flour each side and fold in half like a taco.
  • Place a small square of parchment paper on the bottom. This will prevent the bun sticking to the steamer.
  • Place dough in a steamer basket. ( I only did four in a basket so I didn't overcrowd them... they expand). If using bamboo baskets, you can stack up to 3 at a time.
  • Set steamer over ~1/2 to 1 inch of boiling water and let cook for 10 minutes. There is no need to flip them.

Serve:

  • Carefully open the bun and dress them with the toppings listed above.
  • Enjoy!