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Banh Mi Bao with Pulled Pork

Heat and Serve pulled pork from Niman Ranch makes these hearty, handheld appetizers a snap to assemble from start to finish.
Course: Appetizer, Main
Cuisine: Asian, Vietnamese
Keyword: bao, pork
Servings: 6 Baos
Calories:
Author: Rachel Ponce

Ingredients

  • 1 14-oz package of Niman Ranch Pulled Pork with Barbecue Sauce
  • 3 tablespoons mayonnaise
  • 3 tablespoons teriyaki sauce
  • 1 teaspoon lime juice
  • 1 English cucumber sliced thin
  • 2 carrots sliced in ribbons with vegetable peeler
  • 1 bunch fresh cilantro roughly chopped
  • 1 jalapeño sliced thin
  • ¼ cup champagne vinegar
  • Easy boa bun recipe on bottom or 6 frozen boa buns
  • Toasted sesame garnish optional

BAO BUN DOUGH

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 2 ½ tablespoons fine sugar
  • ¼ teaspoon instant yeast
  • ¾ teaspoon baking powder
  • 2 tablespoons warm water
  • 2 tablespoons vegetable oil
  • Toasted sesame oil

Instructions

  • In a small bowl add champagne vinegar and add sliced cucumbers for a quick pickle.
  • Prepare the bao buns if you are making your own (see below).
  • In a large bowl, add mayonnaise, teriyaki sauce and lime juice. Whisk together until incorporated really well.
  • Prepare the pulled pork as directed, then add the pork to the bowl with your creamy teriyaki sauce. Stir until everything is mixed together.
  • Remove the cucumber slices from the vinegar and place on a paper towel until ready to use.
  • If you are using store bought bao, now is the time to reheat.
  • It’s time to assemble! Take warm bao; fill with pork, quick pickled cucumber, carrots, jalapeño and cilantro.

Bao Bun Dough

  • Measure all of the dry ingredients into large mixing bowl. I used an electric stand mixer.
  • Measure warm water and oil into measuring cup.
  • Use a dough hook and mix on medium heat the liquid ingredients into the dry ingredients.
  • Now that you have sticky dough, continue kneading for 10 minutes on medium speed until it becomes soft and smooth.
  • Cover bowl with cling wrap and let sit for an hour and half.
  • Once the dough is ready, punch down and knead for 5 minutes by hand. Then roll dough until it is about 1 cm in height
  • Use toasted sesame oil and rub on dough with hand, use 3 inch cookie cutter and cut dough in rounds, fold in half and then roll one more time.
  • Place buns on parchment paper and continue with these steps until you have used up all the dough. Let rise for 20 minutes.
  • Steam the buns. You can use a steamer basket for this step, I used bamboo, but you can also poke holes in a disposable pie pan. Fill the saucepan 1/3 of the way up with water. Place steamer on top. Lay a layer of parchment paper so the buns do not stick. Steam buns for 12 minutes. Best used right away.

Notes

Short on time? Look for Lotus Leaf Buns in the frozen food section of your favorite Asian grocery store, or try your hand at making these Biscuit Bao Buns with a flaky roll of dough found in the refrigerated section of most local grocery stores. 
Learn more about Niman Ranch Pulled Pork with Barbecue Sauce.
This recipe comes to us from Edible San Luis Obispo.