Sriracha Mayo Pork Bao
Soft pillowy, and packed massively with flavour (and fillings!) with a drizzle of LKK Sriracha Mayo!
Ingredients
Bao Dough Ingredients
The dry mix
530g middle-gluten wheat flour (swapsies: plain (all-purpose) flour)
½ teaspoon salt
7g fast action dried yeast
40g (1½oz) caster sugar
-15g (½oz) baking powder
The liquid
50ml (2fl oz) milk
200–250ml (7–8fl oz/about 1 cup) warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less is required)
25ml (1fl oz) vegetable or sunflower oil
Bao Filling Ingredients- Sous-vide Pork Chop
1 finely sliced red onion 800g boneless pork shoulder
The marinade
1 teaspoon sugar
½ teaspoon salt
½ teaspoon white pepper
¼ tsp five-spice
2 cloves of finely chopped garlic
2 tablespoons shao xing rice wine
2 tablespoons light soy sauce
The Sauce
3 teaspoons Chiu Chow chilli oil
3 tablespoons dark soy sauce
6 tablespoons Worcestershire sauce
6 tablespoons tomato ketchup
8 tablespoons Ching Kiang black rice vinegar
8 tablespoons sugar
For the Bun filling
2 tomatoes
8 leaves baby gem lettuce
16 tsp Lee kum Kee Sriracha Mayo
Method
To make the Bao dough
Using a free-standing mixer fitted with a dough hook attachment (if available), pour in the dry mix ingredients.
Mix the liquid ingredients in a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes, until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes, until the dough has a smooth yet tacky feel to it.
Once the dough has been well kneaded, dust it with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, then coat it lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draught-free location (such as inside a room-temperature oven) for 1 – 1½ hours.
Once the dough has doubled in size, you can make it into whatever shape you wish before steaming.
Steaming time will vary between 8 and 15 minutes, depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
COOKING METHOD
The same cooking method is used for all of the bao shapes. Place bao on squares of greaseproof paper or dim sum steam papers and then steam for 8 minutes on a full steam in a covered steam basket, either inside a wok half-filled with boiling water or if you are lucky enough to have a steam oven with a 100% steam function, without opening the lid or door, until cooked through and risen well.
To make the filling
Preparation
Rub ‘the marinade’ into the pork shoulder until it’s completely coated. Then place into a sous vide bag and vacuum pack well. Ideally leave in the fridge overnight, or for a minimum of 1 hour, to marinade.
Place in the sous-vide oven at 63 degrees C for a minimum of 3 hours for a sliceable, yet tender finish. Then slice the sous-vide pork shoulder into thin (2-3mm slices) ready for it’s stir fry finish.
Have the steamed buns fully steamed and ready for the fried meat once cooked.
Slice the tomato into thin circular slices and make sure your lettuce is washed and patted dry so it maintains its crunch.
Mix ‘The Sauce’ ingredients together well and have ready. Setup your wok clock as follows: Finely sliced red onion at 12 O’Clock Marinated, sous vide pork shoulder “The Sauce” to finish
Cooking
Heat 1 teaspoon vegetable oil in the wok to a high heat. Add your onions and fry for 30 seconds – 1 minute, then push aside and add 1 additional tablespoon of vegetable oil to the wok. Maintain a high heat and bring the oil to smoking point. Once smoking hot, add the each piece of meat to the wok and sear well by pushing into the meat with the spatula / ladle. Bring the onions over the top of the seared meat, and then fold through the wok once and pour ‘The sauce’ into the wok and bring to a vigorous boil. Then turn the hob off and serve in the homemade Hong Kong Steamed Buns.
Once the chops are fried, place them directly into the steamed bun, followed by a couple of slices of tomato and the lettuce. Squeeze a dollop of sriracha mayonnaise over the top and serve.
Bao Dough Ingredients
The dry mix
530g middle-gluten wheat flour (swapsies: plain (all-purpose) flour)
½ teaspoon salt
7g fast action dried yeast
40g (1½oz) caster sugar
-15g (½oz) baking powder
The liquid
50ml (2fl oz) milk
200–250ml (7–8fl oz/about 1 cup) warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less is required)
25ml (1fl oz) vegetable or sunflower oil
Bao Filling Ingredients- Sous-vide Pork Chop
1 finely sliced red onion 800g boneless pork shoulder
The marinade
1 teaspoon sugar
½ teaspoon salt
½ teaspoon white pepper
¼ tsp five-spice
2 cloves of finely chopped garlic
2 tablespoons shao xing rice wine
2 tablespoons light soy sauce
The Sauce
3 teaspoons Chiu Chow chilli oil
3 tablespoons dark soy sauce
6 tablespoons Worcestershire sauce
6 tablespoons tomato ketchup
8 tablespoons Ching Kiang black rice vinegar
8 tablespoons sugar
For the Bun filling
2 tomatoes
8 leaves baby gem lettuce
16 tsp Lee kum Kee Sriracha Mayo
To make the Bao dough
Using a free-standing mixer fitted with a dough hook attachment (if available), pour in the dry mix ingredients.
Mix the liquid ingredients in a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes, until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes, until the dough has a smooth yet tacky feel to it.
Once the dough has been well kneaded, dust it with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, then coat it lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draught-free location (such as inside a room-temperature oven) for 1 – 1½ hours.
Once the dough has doubled in size, you can make it into whatever shape you wish before steaming.
Steaming time will vary between 8 and 15 minutes, depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).
COOKING METHOD
The same cooking method is used for all of the bao shapes. Place bao on squares of greaseproof paper or dim sum steam papers and then steam for 8 minutes on a full steam in a covered steam basket, either inside a wok half-filled with boiling water or if you are lucky enough to have a steam oven with a 100% steam function, without opening the lid or door, until cooked through and risen well.
To make the filling
Preparation
Rub ‘the marinade’ into the pork shoulder until it’s completely coated. Then place into a sous vide bag and vacuum pack well. Ideally leave in the fridge overnight, or for a minimum of 1 hour, to marinade.
Place in the sous-vide oven at 63 degrees C for a minimum of 3 hours for a sliceable, yet tender finish. Then slice the sous-vide pork shoulder into thin (2-3mm slices) ready for it’s stir fry finish.
Have the steamed buns fully steamed and ready for the fried meat once cooked.
Slice the tomato into thin circular slices and make sure your lettuce is washed and patted dry so it maintains its crunch.
Mix ‘The Sauce’ ingredients together well and have ready. Setup your wok clock as follows: Finely sliced red onion at 12 O’Clock Marinated, sous vide pork shoulder “The Sauce” to finish
Cooking
Heat 1 teaspoon vegetable oil in the wok to a high heat. Add your onions and fry for 30 seconds – 1 minute, then push aside and add 1 additional tablespoon of vegetable oil to the wok. Maintain a high heat and bring the oil to smoking point. Once smoking hot, add the each piece of meat to the wok and sear well by pushing into the meat with the spatula / ladle. Bring the onions over the top of the seared meat, and then fold through the wok once and pour ‘The sauce’ into the wok and bring to a vigorous boil. Then turn the hob off and serve in the homemade Hong Kong Steamed Buns.
Once the chops are fried, place them directly into the steamed bun, followed by a couple of slices of tomato and the lettuce. Squeeze a dollop of sriracha mayonnaise over the top and serve.