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Pork Bun Filling (for steamed and baked buns)

This pork bun filling is made with succulently tender bits of pork slowly braised in classic Chinese pork BBQ ingredients. It is rich, thick and has a good balance of sweet and salty. A perfect filling for steamed buns (pao/bao/ Filipino siopao/ cuapao) and baked buns.

Chinese-Style Pork Bun Filling

A PORK BUN FILLING WITH MANY NAMES

Ahh…I’ve dreamt of making this for the longest longest time! Finally, I can now make one of my favorite childhood snack at home. And I’m so excited to share it with you.

This pork bun filling is inspired by the siopao pork asado I grew up eating in the Philippines. Yes, it has a Spanish name but it is a mainly Filipino-Chinese dish use as a filling for siopao/ cha siu bao.

In other parts of the world, this is recognized as braised char siu/char siew. But what we are making today is a much simpler version of it.

This recipe only involves braising the meat, no roasting or baking. It uses star anise as its spice but no five-spice powder. It is sweet with just the right amount of saltiness.

What you need to make Pork Bun filling

WHAT YOU NEED

To make this pork bun filling, you will need the following ingredients:

  • Pork – use pork butt/shoulder combined with pork belly for added fat i.e. FLAVOR.
  • Onion and Garlic – minced so it will blend well with the pork.
  • Star Anise – This is a classic ingredient Asian ingredient that adds flavor and aroma to braised dishes.
  • Sugar – use brown if you have it. Substitute with white sugar if that’s all you have.
  • Soy Sauce – use regular soy sauce. not light nor dark.
  • Hoisin Sauce – the main key ingredient of Chinese pork BBQ/pork asado. I’m afraid there’s no other substitute for this.
  • Oyster Sauce – adds depth of flavor.
  • Water – you will need enough liquid to cook the pork until meltingly tender.
  • Cornstarch Slurry – thickens the sauce which makes it easier to use as a filling.

Pork Bun Recipe

HOW TO MAKE IT

And here’s how to make it. It takes more than 1 hour to make it, start to finish, but the effort is only around 10 minutes, stirring every now and then.

Pork bun filling for steamed and baked buns
 

TIPS ON HOW TO MAKE A DELICIOUS PORK BUN FILLING

  • Slice the pork into 1/2 inch thick. This size makes the meat easier to stuff in the dough.
  • Before adding the water, cook the pork with the aromatics and seasonings such as oyster sauce, hoisin sauce, soy sauce, and sugar to deepen the flavor.
  • Braise it slowly until meltingly tender with the lid on. Taste test the texture of pork at 50 minutes and continue cooking until you get the desired tenderness. I like mine really tender, so it took around 1 hour and 15 minutes to finish the cooking.
  • Remember the sauce gets saltier as the sauce reduces i.e. water evaporates. Do a taste test before adding more seasoning/ sugar BEFORE the pork finishes cooking.

HOW TO USE THIS PORK BUN FILLING

This pork filling is perfect for steamed buns such as pao/bao, Filipino siopao, and cuapao. You can also use it for baked buns like pandesal or classic bread rolls. Check out my Baked Pork buns recipe!

Here are a few notes on how to use it:

  • A compact cold filling is easier to handle and divide into small portions. So 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. 
  • Scoop the filling using a measuring spoon then place onto the center of the ready-made dough. Use about 1 tbsp of it for a 50g to 60g dough. Use a 1 tsp to 1 1/2 tsp for smaller doughs.
  • Do not overfill your dough. An over-filled dough will end up bursting as the dough is cooking/baking.
  • Seal the dough tightly to prevent the filling from oozing out.

Pork Bun sauce recipe

To make the Pork Bun Sauce/Asado Sauce (optional)

Scoop cooked pork to a heat-proof container and leave about 1/2 cup of the mixture. Add 1/4 water and let the sauce further thicken. Scoop the liquid and strain with a mesh. Set aside and serve with the pork bun.

Combine the strained meat bits and pork to the rest of the mixture.

And that is it! I will be posting baked buns and steamed buns recipes in the blog soon and will use this as the filling. Please watch this space.

SHELF LIFE AND STORAGE

This pork filling can last in the fridge for 3 to 5 days in an air-tight. So you can make it ahead of time and make your dough a few days after.

 

Pork Bun Recipe

Pork Bun Filling (for steamed and baked buns)

Print Pin
Servings: 18 -20 rolls
Author: Mella
Prep Time 10 minutes
Cook Time 1 hour
This pork bun filling is made with succulently tender bits of pork slowly braised in classic Chinese pork BBQ ingredients. It is rich, thick and has a good balance of sweet and salty. A perfect filling for steamed buns (pao/bao/ Filipino siopao/ cuapao) and baked buns.

Ingredients

  • 600 grams / 1.3 lbs pork (use a combination of pork butt/shoulder and pork belly)
  • 1 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • 1 small onion (minced)
  • 3 tbsp hoisin sauce
  • 2 tsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar (I used brown)
  • 1 pc chicken bouillon
  • 2 cups hot water (add more if needed.)
  • 1 pc star anise

Cornstarch Slurry

Instructions

  • Place pork in a freezer-safe container. Freeze for 30mins to 1 hour. Once it's firm enough, slice into 1/2 inch thick using a sharp knife. Meanwhile, dilute the chicken bouillon in hot water and stir until completely dissolved.
  • Heat oil in a pot over medium heat. Add garlic and onions. Saute until fragrant and translucent. Add the slices of pork. Continue cooking until no longer in pink.
  • Add hoisin sauce, oyster sauce, soy sauce, and sugar. Stir until the pork is well coated. Simmer for 30 seconds until fragrant. Pour chicken broth. Cover with lid and let it boil.
  • Lower the heat down and cook until pork is succulently tender about 1 hour. Add the star anise halfway through cooking. Stir occasionally. Test doneness of the pork at about 50 minutes.
  • Taste the sauce. Adjust hoisin sauce/ sugar as needed. Stir cornstarch slurry. Add to the pot then simmer until sauce thickens. Remove from heat. Transfer to an airtight container and allow to set in the fridge for 6 to 24 hours before using.

Recipe Notes and Tips:

  • To make the sauce (optional): Scoop cooked pork to a heat-proof container and leave about 1/2 cup of the mixture. Add 1/4 water and let the sauce further thicken. Scoop the liquid and strain with a mesh. Set aside and serve with the pork bun. Combine the strained meat bits and pork to the rest of the mixture.
  • Remember the sauce gets saltier as the sauce reduces i.e. water evaporates. Do a TASTE TEST t before adding more hoisin sauce/ sugar before the pork finishes cooking.
  • compact cold filling is easier to handle and divide into small portions. So 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. 
  • Scoop the filling using a measuring spoon then place it on the center of the ready-made dough. Use about 1 tbsp of it for a 50g to 60g dough. Use a 1 tsp to 1 1/2 tsp for smaller doughs.
  • Do not overfill your dough. An over-filled dough will end up bursting as the dough is cooking/baking.
  • Seal the dough tightly to prevent the filling from oozing out
  • SHELF LIFE AND STORAGE: This pork filling can last in the fridge for 3 to 5 days in an air-tight. So you can make it ahead of time and make your dough a few days after.
Cuisine : Asian
Keyword : chinese bbq bun filling, siopao asado recipe
Nutrition Facts
Pork Bun Filling (for steamed and baked buns)
Amount Per Serving
Calories 63 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 20mg7%
Sodium 140mg6%
Potassium 126mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen or leave a comment below!

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