Medel
Barbecue Pork Buns
Pillowy soft buns bursting with a savory-sweet barbecue pork filling—crispy bacon, warming ginger and garlic, bound together with honey and tomato in a glossy sauce. Golden and steaming from the oven, these are irresistible on their own or dipped into extra sauce.
⏱️115 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Heat the oven to 200°C (fan 180°C). 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 minutes until smooth.
- 2Put the dough into a large bowl, cover with oiled cling film, and leave in a warm place until doubled in size.
- 3Meanwhile, heat the oil in a pan and fry the bacon until crisp, about 5 minutes. Add the ginger and garlic and fry for 1 minute until soft, then add the soy sauce, honey, and tomato purée and stir well. Set aside to cool.
- 4Turn out the dough and knead briefly, then divide into 12 even-sized balls. Flatten each ball with your hands and place a teaspoon-size blob of filling in the middle.
- 5Draw the dough up and pinch it closed like a purse, then turn the bun over and place it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 minutes until the dough feels pillowy.
- 6Brush the buns with beaten egg and bake for 20 minutes until golden. Serve warm.