There’s something truly enchanting about the steam wafting from freshly made bao buns, each one like a little pillow of delight waiting to be devoured. I discovered the joy of making these Pressure Cooker Asian Pulled Pork Bao Buns during a weekend experimentation, and now they’ve become a staple in my kitchen. Picture biting into a fluffy bun bursting with savory, melt-in-your-mouth pulled pork, balanced perfectly with crunchy slaw and tangy pickled onions.
As the chill in the air starts to hint at autumn, there’s no better comfort food to enjoy with family or friends than these delightful morsels. They may seem like a special occasion treat, but the pressure cooker transforms this labor of love into a lovely, effortless project. If you’re yearning for something homemade that’s not just quick but has the ability to impress, join me in crafting these irresistible bao buns that are perfect for any day of the week—or for when the takeout menu just won’t do!
Why are Asian Pulled Pork Bao Buns irresistible?
Satisfying Texture: Each bite of these bao buns is a heavenly experience, combining the pillowy softness of the buns with the rich, flavorful pulled pork.
Quick Cooking: With a pressure cooker, this traditionally lengthy dish becomes a breeze, allowing you to enjoy homemade goodness without spending hours in the kitchen.
Versatile Filling: Customize your bao buns by experimenting with different proteins or even plant-based options like jackfruit to suit your tastes.
Crowd Pleaser: Perfect for parties, these bao buns are sure to impress guests and satisfy everyone with their unique flavor profile.
Comfort Food: They bring warmth and comfort during chilly evenings, making them an excellent choice as the seasons change.
Simple Ingredients: Using everyday pantry staples, it’s easy to whip these up in no time. For more delightful homemade treats, check out our guide on quick and easy recipes.
Asian Pulled Pork Bao Buns Ingredients
For the Dough
• Plain Flour – Provides structure and lightness to the bao buns; use bread flour for extra chewiness.
• Skim Milk Powder – Enhances the moisture and flavor of the dough; substitute with non-fat milk or omit if unavailable.
• Baking Powder – Helps the buns rise and become fluffy; ensure it’s fresh for the best results.
• Instant Dry Yeast – Leavens the dough for a light texture; substitute with active dry yeast, ensuring proper activation.
• White Sugar – Adds sweetness and aids in yeast activation; can be replaced with brown sugar for a deeper flavor.
• Vegetable Oil – Adds moisture and richness; substitute with melted butter or coconut oil if desired.
• Warm Water – Hydrates the dough; should be about 110°F (43°C) for optimal yeast activation.
For the Filling
• Pork Shoulder – The star of this Asian pulled pork bao buns recipe, slow-cooked for tenderness; use pork butt or a similar cut.
• Chicken Stock – Contributes depth to the flavor while cooking the pork; substitute with vegetable stock for a vegetarian option.
• Soy Sauce – Provides umami and savory notes; tamari can be used for a gluten-free version.
• Maple Syrup or Honey – Sweetens the filling and balances flavors; substitute with agave nectar for a vegan option.
• Garlic & Ginger – Fresh aromatics that enhance the filling’s flavor; use pre-minced for convenience.
• Chinese 5 Spice – Adds warmth and complexity to the pork; consider using garam masala as an alternative.
For the Assembly
• Kewpie Mayo – Offers creaminess and a slight tang; regular mayonnaise can be used instead.
• Shredded Cabbage – Provides crunch and freshness; replace with a coleslaw mix or other crunchy vegetables.
• Shredded Green Apple – Adds sweetness and tartness for balance; use any crisp apple variety.
• Pickled Red Onion – Adds a tangy flavor; easy to make at home using red onion, vinegar, and sugar.
• Fresh Coriander and Mint – Optional garnishes that add freshness, based on taste preferences.
Embrace the joy of creating Asian Pulled Pork Bao Buns with these simple ingredients, and savor the delightful experience they bring to your table!
How to Make Asian Pulled Pork Bao Buns
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Prepare the Dough: In a large bowl, whisk together the plain flour, skim milk powder, instant dry yeast, white sugar, and baking powder. Gradually mix in warm water and vegetable oil until a smooth dough forms.
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Let Dough Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size—about 1 hour. This is crucial for fluffy buns!
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Cook the Pork: In the pressure cooker, sear the pork shoulder on all sides until browned. Add chicken stock, soy sauce, maple syrup, garlic, ginger, and Chinese 5 spice. Seal the cooker and cook under high pressure for approximately 60 minutes.
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Shred Pork: Once the cooking time is up, carefully release the pressure. Shred the pork with forks and mix it with the flavorful cooking liquid until well combined.
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Shape Bao Buns: Punch down the risen dough and roll it into small balls (about the size of a golf ball). Flatten each ball and add a spoonful of the pulled pork filling, then pinch the edges to seal.
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Steam Buns: Line a steamer basket with parchment paper and place the buns inside, making sure they have space to expand. Steam for about 15 minutes until the buns are fluffy and soft.
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Assemble: Slice open the steamed buns and add shredded cabbage, green apple, pickled red onion, and a drizzle of Kewpie mayo.
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Serve & Enjoy: Garnish your bao buns with fresh coriander and mint for an extra pop of flavor and serve warm to eager guests.
Optional: Drizzle with a touch of chili sauce for added heat.
Exact quantities are listed in the recipe card below.
Expert Tips for Asian Pulled Pork Bao Buns
Fluffy Dough: Ensure your yeast is fresh and your water is warm (not hot) to achieve irresistibly fluffy buns.
Patience is Key: If your dough doesn’t rise, give it more time in a warm spot. Don’t rush the resting phase for best results.
Perfect Filling: To avoid soggy buns, let the pork cool slightly before assembling, so excess moisture doesn’t make the dough heavy.
Steaming Success: Avoid overcrowding the steamer; give each bun enough space to rise and fluff up beautifully.
Quick Alternatives: Short on time? Consider using frozen bao buns for a fast option when the homemade version doesn’t fit your schedule.
Flavor Enhancements: For a zesty twist, try adding a touch of sriracha or chili flakes to the pulled pork filling for a flavorful kick in your Asian Pulled Pork Bao Buns.
How to Store and Freeze Asian Pulled Pork Bao Buns
Room Temperature: Store the bao buns at room temperature for up to 2 hours if serving immediately. Ensure they are covered with a clean kitchen towel to keep them warm.
Fridge: Place any leftover Asian pulled pork bao buns in an airtight container and refrigerate for up to 3 days. To reheat, steam them for about 5–7 minutes until warm and fluffy.
Freezer: For long-term storage, wrap the steamed bao buns individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to use, steam from frozen for 10–12 minutes.
Reheating: To restore fluffiness, always reheat in a steamer. Avoid microwaving, as it can make the buns soggy and chewy.
What to Serve with Asian Pulled Pork Bao Buns?
Looking to create a full feast that pairs beautifully with your scrumptious bao buns?
- Sweet Soy Glaze: Drizzle this over roasted vegetables for added sweetness and depth, perfectly complementing the savory flavors of the bao.
- Spicy Szechuan Green Beans: Their crispiness and heat provide a delightful contrast to the tenderness of the bao, keeping your palate dancing.
- Chilled Cucumber Salad: Refreshing and light, this salad brings a cool, crunchy element that balances the rich pulled pork.
- Egg Drop Soup: Warm and soothing, it’s the perfect companion for a cozy meal, enhancing the comforting experience of the bao buns.
- Fruit Spritzer: Light and bubbly, a refreshing drink with citrus notes cuts through the richness of the pork, elevating the entire dining experience.
- Mango Sticky Rice: For dessert, this traditional dish offers a sweet ending with its creamy coconut flavor—an irresistible finale that pairs well with the savory bao buns.
- Pickled Vegetables: A tangy side that adds brightness and crunch, enhancing the flavors of the bao and refreshing your taste buds.
- Chili Garlic Sauce: Set it on the table for those who crave an extra kick. It adds a perfect fiery touch to your homemade bao experience.
Make Ahead Options
Preparing Asian Pulled Pork Bao Buns in advance is a fantastic way to save time on busy weeknights! You can make the bao dough up to 24 hours ahead; just store it in an airtight container in the fridge to prevent drying out. The pulled pork can be cooked and shredded up to 3 days in advance, then kept in the fridge—just reheat gently in your pressure cooker or on the stove before assembling. To keep the buns fluffy, steam them freshly when you’re ready to serve. This way, you’ll have delicious, homemade bao buns that taste just as delightful with minimal effort!
Asian Pulled Pork Bao Buns Variations & Substitutions
Feel free to play with this recipe to create your perfect bao bun experience!
- Dairy-Free: Swap skim milk powder with almond milk powder or omit it entirely for a lighter dough.
- Vegan Option: Replace pork shoulder with jackfruit and use vegetable stock to create a plant-based filling.
- Different Protein: Try using shredded chicken or beef brisket for a twist on the classic pulled pork.
- Sweetness Adjustment: Swap white sugar for honey or maple syrup for a unique flavor in the dough.
- Add Heat: Stir in some sriracha or chili flakes into the pulled pork for an extra kick!
- Crunchy Alternatives: Replace shredded cabbage with a mix of carrots, radishes, or even sliced bell peppers.
- Herb Variations: Experiment with fresh herbs like basil or cilantro as alternatives to mint for garnishing.
- Filling Twists: Add diced pineapple or pickled jalapeños to the filling for an unexpected tangy sweetness.
With these fun variations, every bite can take your Asian Pulled Pork Bao Buns in a delightful new direction!
Asian Pulled Pork Bao Buns Recipe FAQs
What type of flour should I use for the bao buns?
For the best texture, I recommend using plain flour, but if you’re in the mood for a chewier bite, bread flour is your friend! It gives the buns an extra delightful chew that can elevate the whole experience.
How should I store leftover bao buns?
After enjoying your delicious Asian pulled pork bao buns, place any leftovers in an airtight container in the fridge. They’ll stay fresh for about 3 days. When you’re ready to indulge again, simply reheat them in a steamer for 5 to 7 minutes to regain that fluffy goodness.
Can I freeze the bao buns?
Absolutely! To freeze, wrap each steamed bao bun individually in plastic wrap and then place them in a freezer-safe bag. They can stay in the freezer for up to 3 months. When you’re ready to enjoy them, steam from frozen for 10 to 12 minutes. This method ensures they remain pillowy and delicious!
What should I do if my dough doesn’t rise?
If you find your dough is not rising, first check that your yeast is fresh and alive. Warm water, ideally around 110°F (43°C), is essential for activation. If your dough still doesn’t rise, give it more time in a warm spot—sometimes, patience is key! Also, you can gently re-knead the dough and let it rise again.
Are there any dietary considerations for the ingredients?
Yes! Many ingredients can be easily substituted to fit dietary preferences. For instance, you can use tamari instead of soy sauce for a gluten-free option or jackfruit instead of pork for a tasty vegetarian alternative. If you’re concerned about allergies, always check labels for any cross-contamination, especially with ingredients like Kewpie mayo or certain spice blends.
How do I know if my bao buns are cooked properly?
When your bao buns are perfectly steamed, they should appear fluffy, soft, and slightly shiny. Give them a gentle press—if they bounce back, you’re in the clear! They should not feel dense or heavy in texture. Happy steaming!
Savory Asian Pulled Pork Bao Buns You’ll Love to Make at Home
Ingredients
Equipment
Method
- Prepare the Dough: In a large bowl, whisk together the plain flour, skim milk powder, instant dry yeast, white sugar, and baking powder. Gradually mix in warm water and vegetable oil until a smooth dough forms.
- Let Dough Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size—about 1 hour.
- Cook the Pork: In the pressure cooker, sear the pork shoulder on all sides until browned. Add chicken stock, soy sauce, maple syrup, garlic, ginger, and Chinese 5 spice. Seal the cooker and cook under high pressure for approximately 60 minutes.
- Shred Pork: Once cooking time is up, carefully release the pressure. Shred the pork with forks and mix with the cooking liquid.
- Shape Bao Buns: Punch down the risen dough and roll into small balls. Flatten each ball, add the pulled pork filling, and pinch edges to seal.
- Steam Buns: Line a steamer basket with parchment paper, place buns inside, and steam for about 15 minutes until fluffy.
- Assemble: Slice open the steamed buns and add shredded cabbage, green apple, pickled red onion, and a drizzle of Kewpie mayo.
- Serve & Enjoy: Garnish with fresh coriander and mint, serve warm.