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Le Chaudron recipe
Bao buns vapeur porc
Steamed pork bao buns
⏱ 120 minServes 4Hard380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)flour
200 ml (¾ cup)lukewarm milk
1 packet8 g packet of baker’s yeast
2 tbspsugar
300 g (11 oz)braised pork belly, shredded
4 tbsphoisin sauce
1cucumber, cut into thin sticks
- 400 g (14 oz) flour
- 200 ml (¾ cup) lukewarm milk
- 1 packet 8 g packet of baker’s yeast
- 2 tbsp sugar
- 300 g (11 oz) braised pork belly, shredded
- 4 tbsp hoisin sauce
- 1 cucumber, cut into thin sticks
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, warm milk, yeast and sugar and knead for 10 minutes until smooth.
- Cover and let rise in a warm spot for 1 hour, until doubled.
- Divide into small pieces, roll into ovals and fold in half over a square of parchment.
- Let rise 15 minutes, then steam gently for 12 minutes until puffed.
- Warm the pork with the hoisin sauce for 3 minutes.
- Open each bun, fill with pork and cucumber sticks and serve hot.
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