Learn how to make baked pork buns in your own kitchen. These baked buns are light, soft and tender. And the pork filling is sweet-salty and packed with Asian flavors. Lay it on bread crumbs to turn it into Filipino asado bread roll or brush it with egg wash to make it an Asian bakery-style bun.
How to make Baked Pork buns the easy way
Ahh…I’ve dreamt of making this for the longest longest time! Finally made one my favorite Asian buns at home. And I’m so excited to share it with you.
Making pork-filled baked buns may look daunting but, don’t worry! I’ll show you how to make the whole experience easier and more enjoyable!
Splitting the effort into two or three parts is the key to making baked buns less tedious. Here’s how it goes down:
Part 1
Make the pork filling
- Follow my easy pork bun filling recipe. It takes more than 1 hour to make it, start to finish, but the effort is only around 10 minutes! Stir it every now and then until the pork is succulently tender.
- Once the pork is done, let it cool. Transfer to an airtight container then put in the fridge to set for 6 to 24 hours. This will make the mixture compact and easier to fill into the dough.
Make the dough
- You can make this on the same day as the pork filling. After kneading, place in an oiled bowl then cover with a plastic wrap and seal the edges. The dough will slowly rise and double in size overnight.
- On the day of baking, remove from the fridge. Let it rest on room temperature for 30-40mins. Punch it down and knead by hand a few times before shaping/rolling. This will help lessen the “yeasty” smell of the bread.
Part 2
Make the pork buns
- Start by dividing the dough into 18-20 balls, around 50g each. Form into a smooth ball and place on a tray. Cover with a towel to prevent the dough from drying.
- Using a small rolling pin, lightly flatten it into a disc making sure that the center is thicker than the edges. Roll around the edges so it’s thinner (NOT FLAT!) than the center.
- Place about a heaping tablespoon of filling in the center of the dough.
- Gather the edges and seal the bun tightly. Lay it in the bread crumbs. Shake off excess then place seal side down in the baking tray greased or lined with a parchment paper.
- Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.
- Bake in a pre-heated oven at 180c/350f, for 18 to 20 minutes until the top turns light brown.
Variation: Brush the surface of the dough with egg wash instead of laying it on bread crumbs. Do this after the second rise, just before baking.
Check out this article to learn more about the different types of egg wash.
A FEW MORE TIPS BEFORE YOU START BAKING
- Use a stand mixer with a dough hook to make the kneading process super easy.
- The pork filling can last up to 3 to 5 days in the fridge and 2 weeks in the freezer. So you can make it ahead of time, a few days before making the dough.
- My pandesal recipe includes step-by-step pictures and a video guide will walk you through the whole process of making, dividing and shaping the dough.
- Remember to lightly flatten, don’t press too hard otherwise the dough will be too thin.
- Don’t overfill! It will be hard to close the dough and filling might ooze out of the bread during baking.
- A refrigerated dough (1st rise) is best to use within 48 hours.
- Bread flour – substitute with all-purpose flour if not available. Replaced in the same amount as mentioned in the recipe. Note that the bun will be less chewy without bread flour. It will still be tender, don’t worry.
Serve and Storage
These baked buns are best when they are still warm. I don’t recommend eating them fresh out of the oven because the filling is very hot and can burn your tongue.
You can store leftover buns in the fridge for 3 days. Although, I doubt you will need to store them for that long because they’ll disappear within the blink of an eye!
Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat or 30 seconds in a microwave.
Watch the video on how to make Baked Pork Buns
Love bread? Try these next!
- Filipino Pan de Coco
- Soft Spanish Bread
- Brown Pandesal
- Small-batch Soft Cinnamon Rolls
- Cheese Bread Rolls
Baked Pork Buns
Learn how to make baked buns with pork filling in your own kitchen. These baked buns are light, soft and tender. And the pork filling is sweet-salty and packed with Asian flavors. Lay it on bread crumbs to turn it into Filipino asado bread roll or brush it with egg wash to make it an Asian bakery-style bun.
Equipment
- Small Rolling Pin
Ingredients
- 2 ¼ tsp yeast mixed with 1 teaspoon sugar
- ½ cup lukewarm water (temp 40c/105f)
- 2 cups bread flour
- 2 cup all-purpose flour (add more if needed)
- ½ cup sugar
- 1 teaspoon salt
- ¾ cup fresh milk (lukewarm)
- 3 large egg yolks
- ½ cup unsalted butter (softened)
- oil for the bowl
- 600 grams sweet pork filling (recipe is here)
Topping (option 1)
- ¼ cup plain breadcrumbs (for asado roll)
Topping (option 2)
- 1 egg + 1 tbsp of milk (for Asian-style bun)
- toasted sesame seeds (optional)
Instructions
Make the Pork Filling
- Make the filling using my easy pork bun filling recipe.
- Once the pork is cooked, let it cool. Transfer to an airtight container then put in the fridge to set for 6 to 24 hours. This will make the mixture compact and easier to fill into the dough.
Make the Dough
- In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
- Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
- Add milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir with a spatula until just combined. Attach the dough hook and turn the stand mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 1 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is SLIGHTLY STICKY, elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.
Rise # 1 Warm rise or cold rise
- Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day.
Rise #2 Divide and fill the rolls
- Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 18 to 20 portions and shape into a smooth ball. Place on a tray and cover with a towel to prevent the dough from drying. For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
- Using a small rolling pin, lightly flatten it into a disc making sure that the center is thicker than the edges. Roll around the edges so it’s thinner (NOT FLAT!) than the center.
- Place about a heaping tablespoon of filling in the center of the dough. Gather the edges and seal the bun tightly then roll on a surface to smoothen (see video).
Variation 1: Asado Bread Roll
- Lay it in the bread crumbs. Shake off excess then place seal side down in the baking tray greased or lined with a parchment paper. Make sure that the dough is arranged 2 inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.
Variation 2: Asian-style bun
- Place the dough in a baking tray, arranged 2 inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour. Brush the dough with egg wash. Sprinkle with sesame seeds (if using).
Bake
- Preheat oven at 180c/350f, 15 minutes before the dough rolls finishes rising. Bake for 18 to 20 minutes until the top turns light brown.
Recipe Notes & Tips:
- Splitting the tasks into two or three parts is the key to making baked buns less tedious–e.g. day 1: make the filling and the dough. day 2: shape and fill the dough and bake. Note: A refrigerated dough (1st rise) is best to use within 48 hours.
- Bread flour – can be substituted with all-purpose flour if not available. Replaced in the same amount as mentioned in the recipe.
- Use a stand mixer with a dough hook to make the kneading process super easy.
- Check out my pandesal recipe which includes step-by-step pictures and a video guide that will walk you through the whole process of making and dividing the dough.
- Remember to lightly flatten, don’t press too hard otherwise the dough will be too thin.
- Don’t overfill! It will be hard to close the dough and filling might ooze out of the bread during baking.
- Storage/Shelf-life: You can store leftover buns in the fridge for 3 days in an air-tight container.
- Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat or 30 seconds in a microwave.
- Variation: Brush the surface of the dough with egg wash instead of laying it on bread crumbs.
Nutrition Facts
Baked Pork Buns
Amount per Serving
Calories
263
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Cholesterol
55
mg
18
%
Sodium
158
mg
7
%
Potassium
73
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
10
g
20
%
Vitamin A
228
IU
5
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
Hello,
I Just want to ask the opinions of others. Is there such a major difference if using ground pork filling? I always use pork kasim or pork butt to make asado fillings but now a days, its too much of a hassle dicing the meat really small. I am too skeptic to use ground pork on my recipe because I sell siopao. Thank you
Hi Maria, a good alternative I can think of is the doing the “pulled pork” style i.e. you would braise a large slab of pork kasim until tender and shreds easily. Ground pork is also fine. The resulting texture would be somewhat similar to siopao bola-bola.
Hope this helps.
Mella
Made this today! And OMG! They were so good and pillow soft! I made the dough the night prior, and did the cold rise, so I won’t feel overwhelmed. The pandesal bread is pillow-soft! Definitely a keeper. Making this from now on, instead of siopao.
Hi Lainey, You got it right! It is sort of like crispy siopao 🙂 Happy to hear you enjoyed it.
– Mella
I was looking for a pork filled bread recipe, and came across this gem. Super soft and yummy. I definitely plan to try our your other recipes. Thank you!
Hi, I have tried your recipe a few times and they were great. The cold rise method did not work for me though. The outcome was dense and not as soft compared to a warm rise.
Hi ! Do you have a recipe for Pandan bread with coconut filling? Please share if you do .Thanks
Hi Bing, I only have Pan de coco. It’s made with buttery bread with coconut filling. You can use it and just add 1 tsp of pandan extract.
Hope this helps.
– Mella
Is there any way to have the filling done in less then 7-24 hours?
Hi Cory, sure you can! The filling is just easier to use when it’s cooled in the fridge i.e. the sauce is not runny. If you need to use it right away, you can place it in the freezer to quickly set and cool down.
– M
Your recipes are amazing. I made this and your ensaymada last night, did the second rise for both overnight and just pulled them out of the oven half an hour ago. Oh my goodness. I’ve never been so proud of myself. I just ate one of the pork buns and it’s delicious (pero I used my own recipe filling, still based on yours but modified for my laziness). The photos are extremely helpful.
Just wanted to say THANK YOU!!! I’ve never had such successful results before.
You’re welcome, Gia. Thank you for such a wonderful comment. It really makes me happy when people enjoy baking with my recipes. Merry Christmas!
– Mella
Can i put cheese instead of pork like cheese pandesal please let me know thx
Yes, definitely! You can also use corned beef, or ham and cheese.
-Mella
i used stevia instrad of regular sugar.my buns are hard but they are still delicios if i toast them in the nini oben before eating thwy are crunchy. But iwas looking for those soft asado buns .
I have recently posted the recipe. Just click here.
– Mella
Can you make, bake and freeze for future use? I love the taste of these buns and would like to make MORE but freeze for future lunches.
Thanks.
Hi Ann, You can freeze the dough and the pork filling separately. For the dough, freeze it after the first rise. Punch it down to remove the air then place it in an airtight container. Thaw the frozen dough in the fridge overnight before using. Shape into balls then do the second rise the next day after.
Hope this helps.
-Mella
Hi, I have tried this recipe and it really is good, especially the texture of the bread – I used plain flour as bread flour is not available. Just wondering, if I try it with wholemeal flour, do I use 4 cups as well? Or do I use less? Thank you!
Hi Jhu, glad you enjoyed this recipe.
Is recommend doing half wholemeal and half bread flour or all-purpose flour for a better texture.
– Mella
I love making this. This is my 2nd time making it and I doubled the batch this time. Last tray still in the oven and my home smells like bakery according to my husband. And I do agree. Smells wonderful in here right now. It taste really good and the roll is very soft and the baked bun is yummy. My only issue is..why does my dough stretches back after flattening it before I can fill it? It doesn’t lay still. It’s like elastic. What am I doing wrong?
Hi Raquel, try to let the dough rest after punching it or after dividing it into small pieces, around 15 mins. When rolling the dough with a rolling pin, do it lightly.
Hope that helps.
Thank you for the recipe. So soft and fluffy.
You’re welcome! Glad you enjoyed this ?
I haven’t tried making it yet but watched the video several times and really made me drool.
Can I use the whole egg instead of just using the yolk? Thank you!
using whole eggs might give the bread a different texture. Egg yolks are what makes it soft and fluffy.
Thank you so much for the tip and sharing your recipes! I will make it tomorrow ?
Tried this one just now and it’s a success again. Instead of pork, I used chicken. Thank you again fr the recipe ? More to come ?
You’re welcome JC! You’re nailing it every time. I’m so happy for you 🙂