STEAMED BARBECUE PORK BUNS
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Provided by Chef John
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h40m
Yield 12
Number Of Ingredients 10
Steps:
- Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
- Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
- Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
- Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
- Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
- Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
- Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 18.7 g, Cholesterol 23.3 mg, Fat 3.2 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 2.1 g
BARBECUE PORK ON BUNS
Very tasty sandwich for five minutes of work. Then let your slow-cooker do the rest of the work while you are at work.
Provided by Charlotte J
Categories Lunch/Snacks
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine first four ingredients in a slow-cooker.
- Cover and cook on high for 5 hours.
- Drain and slice or shred pork.
- Serve on buns with additional barbecue sauce if you'd like.
BARBECUE PORK BUNS
Authentic-looking buns with a sweet, savoury pork filling coated in a deliciously thick sauce. Make the day before, or just re-steam frozen buns for about 5 minutes when required.
Provided by Tootalltygerlily
Categories Yeast Breads
Time 3h15m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Sauce: Stir water into cornstarch in small cup until smooth.
- Add remaining four ingredients; stir. Set aside.
- Filling: Heat sesame oil in large frying pan on medium.
- Add green onion, garlic and ginger.
- Stir-fry for 1 minute, stirring constantly, until soft.
- Stir sauce mixture.
- Stir into green onion mixture until boiling and thickened.
- Add pork. Stir until coated.
- Turn into medium bowl.
- Chill for at least 1 1/2 hours until cold.
- Makes 1 cup of filling.
- Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
- Cool slightly.
- You should be able to hold your finger in water mixture and it should be almost hot.
- Process flour and yeast in food processor for 2 seconds until just combined.
- With motor running, gradually add liquid through food chute until dough comes together and forms ball.
- Process for 30 seconds.
- Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
- Place in large greased bowl, turning once to grease top.
- Cover with tea towel.
- Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
- Punch dough down and knead gently to remove any air pockets.
- Roll into cylinder shape.
- Cut crosswise into 12 portions.
- Roll or flatten each portion into 4 inch circle.
- Spoon rounded tablespoon of filling onto centre.
- Gather edges together over filling, twisting in clockwise direction to form"top knot".
- Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
- Cover with tea towel; let stand for about 1 hour until slightly risen.
- Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
- Steam for 15 minutes.
- This may have to be done in batches.
STEAMED BBQ PORK BUNS (CHAR SIU BAO)
This Chinese Steamed BBQ Pork Buns (Char Siu Bao) recipe unlocks the secret to the perfect steamed pork bun just like you get at the dim sum restaurant.
Provided by Judy
Categories Dim Sum
Time 3h30m
Number Of Ingredients 18
Steps:
- In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
- While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
- After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
- Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4 1/2 inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
- Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.
Nutrition Facts : Calories 687 kcal, Carbohydrate 41 g, Protein 78 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 207 mg, Sodium 410 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BARBECUE PORK ON BUNS
This is the best barbecue sandwich I have ever had. I usually double this and freeze what's left in portions to serve one. That way, the kids could grab one after school and chow down. My mom always made this. I think it originated from River Road Recipes, a cookbook by the Junior League of Baton Rouge.
Provided by Sunshine Forever
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
- Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
- Serve on buns or french bread.
BAKED PORK BUN (CHAR SIU BAO)
Provided by Food Network
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
- Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
- For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
- Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
- Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
- Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
- Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.
SUGARED PORK BUNS
Provided by Molly Yeh
Categories main-dish
Time 7h15m
Yield 9 large or 12 medium buns
Number Of Ingredients 25
Steps:
- For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
- Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
- Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
- Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
- For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
- Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
- Preheat the oven to 350 degrees F.
- For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
- Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.
SMOKY BBQ PORK BUNS WITH CRUSHED AVOCADO
Make a one-pot to suit all the family. The smoky BBQ pork can be left to rest on the hob for a few hours, ready for dinner whenever your clan needs it
Provided by Cassie Best
Categories Dinner, Main course
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil and fennel in a pan for about 1-2 mins until sizzling. Add the pork and fry until starting to brown in places, breaking it up with your spoon as it cooks. Add the paprika, passata and some seasoning. Cover the pan with a lid and simmer gently for 30 mins, then cook with the lid off for another 15 mins until the mince has broken down and the sauce is thick. Stir through the barbecue sauce and add the beans, then cook for 1 min until warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Reheat individual portions in the microwave or in a smaller pan.
- Halve the avocados and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the avocados in your palms through your fingers to make a chunky, crushed guacamole consistency - this is a great job for kids. If you don't want to use your hands, use a fork instead. Cover the surface directly with cling film to prevent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the avocado and some grated cheese.
Nutrition Facts : Calories 468 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1.1 milligram of sodium
STEAMED PORK BUNS
This came from a good friend who is not Asian but loves to cook all Asian styles. It's an easy recipe although it helps to be able to just buy the Chinese barbecue pork. I do make my own barbecue pork, using a couple of whole filets and "Char Siu" sauce. You can also add sauteed cabbage to the filling if you want to make larger amounts. This is a typical Dim Sum item, served between brunch and 2 pm. with tea. (Amount of water in the dough is corrected.)
Provided by rangapeach
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour.
- Add sugar, baking powder and lard.
- pour in water and knead until smooth.
- Cover with a damp teatowel and rest for 30 minutes.
- Saute the onions and pork briefly in the oil.
- Add water and seasonings and simmer until the sauce thickens.
- Spread this filling onto a plate to cool.
- Roll the dough into a long sausage shape and cut into twelve equal pieces.
- Roll each into a ball and flatten into a circle with your fingers.
- Place a spoonful of filling in the center and bring the dough up around it.
- Pinch the dough firmly to join it.
- Put each bun on a separate piece of parchment or wax paper.
- At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
- Otherwise, brush each with a little water and set them in a steam basket.
- Steam over rapidly boiling water for 10 minutes.
- When steaming, do not crowd the pastries.
- If necessary steam them in batches.
- They can be rewarmed (once) carefully in the microwave.
Nutrition Facts : Calories 138.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 1, Sodium 327.6, Carbohydrate 26.2, Fiber 0.7, Sugar 6.7, Protein 2.7
CHINESE PORK BUNS (CHA SIU BAO)
You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!
Provided by MC
Categories Bread Yeast Bread Recipes
Yield 24
Number Of Ingredients 19
Steps:
- Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
- Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
- Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
- Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
- Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
- Steam buns for 12 minutes. Serve.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g
BARBECUE PORK BUNS
Tastier than a take away and great for nibbling and sharing. These dim sum will impress your guests.
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Side dish, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Nutrition Facts : Calories 512 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 3.78 milligram of sodium
ASIAN BBQ PORK BUNS
Here's a quick way to get a delicious and comforting dinner on the table that pleases everyone on busy evenings. Sometimes I add a little reduced-sodium soy sauce to the barbecue sauce. If your family loves Asian food like mine does, they will fall for these pork buns. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Lunch
Time 6h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until pork is tender, 5-6 hours. Remove pork; discard cooking juices., When pork is cool enough to handle, shred meat with 2 forks. Return to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over pork; toss to coat. Cook until heated through, about 1 hour., Meanwhile, toss coleslaw mix with dressing and remaining salt and pepper. Serve shredded pork topped with coleslaw on toasted buns.
Nutrition Facts : Calories 533 calories, Fat 24g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 1862mg sodium, Carbohydrate 45g carbohydrate (20g sugars, Fiber 2g fiber), Protein 35g protein.
CHINESE STEAMED BUNS WITH BBQ PORK FILLING
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.
Provided by Carol chi-wa Chung
Categories Bread
Time 9h40m
Yield 24
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g
CHA SIU BAO (SWEET BARBECUE PORK BUNS)
Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well worth it on special occasions. Prep time includes time for the bao to rise.
Provided by ChrisMc
Categories Breads
Time 2h40m
Yield 8 bao
Number Of Ingredients 19
Steps:
- You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
- I like the Noh brand, personally.
- Chop the char siu and mushrooms finely.
- Combine the water and cornstarch and stir into the char siu and mushrooms.
- Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
- Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
- To make the bao dough, dissolve the yeast and sugar in the water and let stand for 5 minutes.
- Combine water with salt, milk and oil; stir in flour.
- Knead 5-10 minutes or until dough is smooth.
- Divide dough into 8 even balls.
- Press a cavity into each ball, and spread the ball into a 1/4 to 1/2 inch thick cup.
- Fill the cup with 1/8 of the filling mixture, and press the edges closed to seal the bao.
- Cut waxed paper in 4-5 inch squares and place each bao on a piece of paper, sealed side down.
- Place bao in a steamer basket, cover, and let rise for 1 1/2 hours or until doubled in size.
- Bring the water under the steamer to a boil and steam bao for 10 minutes.
More about "barbecue pork on buns food"
11 BBQ PORK BUNS IDEAS | PORK BUNS, FAVORITE RECIPES ...
From pinterest.ca
31 BEST BBQ PORK BUNS DIM SUM IDEAS | PORK BUNS, BBQ PORK ...
From pinterest.ca
BBQ PORK BUN - SWEET2SAVOURY
From sweet2savoury.com
CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN
From marionskitchen.com
CHINESE BBQ PORK BUNS (BAKED CHAR SIU BAO RECIPE) - THE ...
From thewoksoflife.com
BARBECUE PORK RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STEAMED BARBECUE PORK BUNS | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
BARBECUE PORK BELLY STEAMED BUNS (BAO) | CHINESE RECIPES ...
From sbs.com.au
STEAMED BBQ PORK BUNS (CHAR SIU BAO) WITH STEP-BY-STEP PHOTOS
From eatlittlebird.com
FOOD WISHES VIDEO RECIPES: STEAMED BARBECUE PORK BUNS ...
From foodwishes.blogspot.com
BARBECUE PORK BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
BBQ PORK BUNS (CHAR SIU BAO) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
BARBECUE PORK ON BUNS | SMITHFIELD
From smithfield.sfdbrands.com
PORK BUN RECIPE DOUGH - THERESCIPES.INFO
From therecipes.info
BARBECUED PORK IN BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
CHINESE BAKED BBQ PORK BUNS - SIFT & SIMMER
From siftandsimmer.com
BARBECUE PORK ON BUN - RECIPES | COOKS.COM
From cooks.com
BARBECUE PORK ON BUNS - PRINTER FRIENDLY - ALLRECIPES.COM
From allrecipes.com
BAKED CHAR SIU BAO (叉燒麵包, BBQ PORK BUNS, CHA SIU BAO ...
From healthynibblesandbits.com
BARBECUE PORK BUNS - BAKE FROM SCRATCH
From bakefromscratch.com
BBQ PORK BUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOK'S CHINESE STREET FOOD - BBQ PORK BAO BUNS | THIS MORNING
From itv.com
BAKED BARBCECUE PORK BUNS | FOOD PEOPLE WANT
From foodpeoplewant.com
BARBECUE PORK ON BUNS - BBQ RECIPES
From fooddiez.com
CHAR SIU BAO (BBQ PORK BUNS) | CHINA SICHUAN FOOD
From chinasichuanfood.com
DIM SUM BARBECUE PORK BUNS - I AM A FOOD BLOG
From iamafoodblog.com
CHAR SIU BAO (BBQ PORK BUNS, 叉烧包) - RED HOUSE SPICE
From redhousespice.com
BARBECUE PORK BAO BUNS | DONNA HAY
From donnahay.com.au
BBQ PORK BUNS | MISS CHINESE FOOD
From misschinesefood.com
CHINESE STEAMED PORK BUNS | RECIPETIN EATS
From recipetineats.com
BAKED BBQ PORK BUNS (CHAR SIU BAO) - OMNIVORE'S …
From omnivorescookbook.com
CHAR SIU BARBECUE PORK BUNS – LA BOîTE
From laboiteny.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love