Bao buns with pulled pork and asparagus

Total time: 19hr 15m
Preparation Time: 60m

For 12 piece

Nutritional Information

Contains 340 Kcal, 20g Protein, 26g Carbohydrates, 17g Fat


  • To marinate the meat
  • 2 tsp Dukkah (spice mix)
  • 2 tbsp cane sugar
  • 1 tsp smoked paprika
  • 1 kg pork neck
  • Pulled pork
  • 3 tbsp balsamic vinegar (e.g. apple balsamic)
  • 1 garlic clove, pressed
  • 1.25 tsp salt
  • 1.5 dl meat bouillon
  • a little pepper
  • To roast in the oven
  • 200 g thin green asparagus
  • 0.5 tsp salt
  • a little pepper
  • Bao buns
  • 2 dl full-cream milk
  • 350 g white flour
  • 1 parcel dry yeast (approx. 7 g)
  • 50 g butter, melted
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 1 tsp baking powder
  • a little oil
  • To fill
  • 30 g Micro Greens (e.g. mild)
  • Utensils
  • One steaming basket with two levels, each lined with baking paper

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  • To marinate the meat

    Mix the sugar, dukkah and paprika, rub into the meat, cover and marinate in the fridge for approx. 12 hrs.
  • Pulled pork

    Remove the meat from the fridge approx. 1 hr. before cooking, place in a roasting tin. Combine the balsamic with all the other ingredients up to and including the pepper, pour over the meat.
  • To roast in the oven

    Approx. 4 hrs. in the lower half of an oven preheated to 160°C. Occasionally baste the meat with the liquid. Half way through, cover the meat with foil. Place the asparagus alongside the meat in the roasting tin, season and roast for a further 15 mins. until cooked. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull away the meat using two forks, mix with the resulting cooking juices.
  • Bao buns

    Combine the milk and warm butter in a bowl using the dough hook on a food processor, add the yeast. Mix the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (approx. 7 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.
  • To steam the bao buns

    Place the steaming basket in a wide-bottomed pan, fill with water until it is just below the bottom of the basket, cover and steam the buns over a medium heat for approx. 10 mins.
  • To fill

    Fill the bao buns with half of the pulled pork, asparagus and micro greens, serve warm.
  • Tip:

    The rest of the meat can be frozen. Use for pulled pork salad, as a sauce for pasta or rice, or as a filling for burgers.

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