
Sriracha Mayo Pork Bao
Soft pillowy buns, 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
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
Cooking
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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
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
Cooking
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.