Vietnamese recipe for 4 - 8 people, takes only 25 mins; recipe has sugar, white bread, sunflower oil, streaky bacon, ginger, garlic clove, soy sauce, clear honey, tomato puree and egg.
Barbecue pork buns
Course: Vietnamese
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Garlic Clove: 2 garlic cloves, chopped
- Streaky Bacon: 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
- Egg: 1 egg beaten, to glaze
- Sugar: 85g sugar
- White Bread: 500g pack white bread mix
- Soy Sauce: 2 tbsp soy sauce
- Tomato Puree: 3 tbsp tomato puree
- Sunflower Oil: 1 tbsp sunflower oil
- Ginger: knob ginger, peeled and chopped
- Clear Honey: 3 tbsp clear honey
Directions
- 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 puree 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.
