Sticky Pork Bao Buns

To make sticky pork bao buns, start by preparing the pickled vegetables by boiling apple cider vinegar, water, and sugar, then pouring it over julienne carrots. After letting them pickle for 10 minutes, mix in shredded red cabbage and spring onions. For the buns, divide ready dough into small balls, roll them out, brush with oil, and steam for 6-8 minutes. Cook pork neck steaks in a hot pan, adding soy sauces, oyster sauce, ginger, and garlic until the pork is cooked and the sauce reduces. Finally, stuff the steamed buns with the sticky pork and pickled vegetables.

Traditional bao buns are made with all-purpose flour, which contains gluten. However, you can make gluten-free sticky pork bao buns by using a gluten-free flour blend for the dough. Ensure that all other ingredients, including sauces, are also gluten-free to maintain dietary compatibility.

If you don’t have pork neck steaks, you can substitute them with pork shoulder, chicken thighs, or even tofu for a vegetarian option. Just adjust the cooking time accordingly, as different proteins will require varying cooking durations to ensure they are tender and flavorful.

To store leftover sticky pork bao buns, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing the buns. Reheat them by steaming or microwaving until warm before serving.

Sticky pork bao buns pair well with a variety of side dishes. Consider serving them with a light Asian salad, steamed edamame, or a bowl of miso soup. You can also add some crispy fried spring rolls for a delightful appetizer to complement your meal.