Bao buns became popular in Asian restaurants in Europe in the 2000s. They are essentially made like bread from flour, yeast, water, and sugar. However, instead of being baked, bao buns—or more accurately, gua bao—are steamed over hot water.
I first tried this recipe when I had friends over for dinner. My friends and I were so impressed by how delicious this dish was that they immediately asked me to post it on my website so they could make it themselves at home.
The smell and taste of the meat reminded us very much of Christmas thanks to the use of the five-spice flavor. Combined with the glazed vegetables and the slight sweetness of the bao buns and gravy, it’s certainly also a delicious dish you will enjoy in the cold winter season.
If you can’t find ready-made five-spice powder in your supermarket’s spice aisle, you can easily make it yourself. Just check out my recipe for Authentic Homemade Five-spice.
Which Bao Bun you should use
You can find bao buns in your supermarket or Asian market under the names Gua Bao, Lotus Leaf Buns, Hirata Buns, and many more. In this recipe, I used frozen Hirata Buns. They’re about the size of your palm and ready in just a few minutes. Steam them as directed on the package. The one I bought said 3-4 minutes. I overcooked some, so they fell apart at the bottom.
Cooking tip: If you don’t have a bamboo steamer
A bamboo steamer isn’t strictly necessary. I used a two-tier vegetable steamer, which works perfectly. Just cut a sheet of baking paper into squares to fit the buns and place one under each for steaming. From my experience with frozen buns, it’s best not to close the lid completely.
Last but not least
For the meat, I used pork neck steaks about 3 cm thick with small bones. Alternatively, you can also use a large piece of boneless pork neck and cut it into thick slices yourself.
For the filling of the buns, I used the thick part of the Chinese cabbage. The soft top leaves can be used for spring rolls or as a salad. If you can’t find Chinese cabbage, you can also use white cabbage instead.
Five-spice Pork Neck Bao Buns with Glazed Vegetables
Equipment
- 1 Bowl or zip-lock bag to fit the meat
- 1 Baking tin
- 1 small sauce pan
- 1 Frying pan
- 1 Bamboo Steamer alternatively two-tier vegetable steamer
What you need
For the marinade
- 270 gr brown sugar (1½ cups)
- 80 gr honey (4 Tbsp)
- 60 ml Hoisin sauce (¼ cup)
- 3 Tbsp soy sauce
- 1 tsp Five-Spice
- 1 Tbsp sesame oil
- 800-1000 gr pork neck or pork neck steaks with few bones (1.8-2.5 lbs)
For the gravy
- 40 gr honey (2 Tbsp)
For the stuffing
- 2 carrots
- 2 spring onions
- Some Chinese cabbage leaves (the thick part)
- Some shredded lettuce
- Some Sesame oil for frying
- 10 Gua Bao or Hirata buns (preferably frozen)
How to prepare
Marinating the pork neck
- Combine all ingredients for the marinade.270 gr brown sugar,80 gr honey,60 ml Hoisin sauce,3 Tbsp soy sauce,1 tsp Five-Spice,1 Tbsp sesame oil
- Place the meat in a bowl or zip-lock bag and toss with the marinade.800-1000 gr pork neck or pork neck steaks with few bones
- Let marinate in the refrigerator for 24-48 hours.
Cooking the pork neck
- Preheat the oven on 160°C (320℉).
- Remove the meat from the marinade and place it in a baking dish, reserving the marinade.
- Cook the meat in a convection oven for 30 minutes.
Preparing the gravy
- Meanwhile, pour the marinade into a saucepan. Add 40 gr (2 Tbsp) of honey and bring to a boil. Simmer over medium heat for 2–4 minutes until syrupy. Set aside.40 gr honey
- Reserve 3-4 Tbsp of the syrup.
- Remove the pork from the oven and turn over. Brush with about ⅓ of the syrup. Return to the oven and roast for another 30 minutes. Then remove the pork from the oven, turn over, and brush again with ⅓ of the syrup. Roast for another 20 minutes. Remove again, turn over, and brush with the remaining syrup again, and roast for another 10 minutes. Remove the glazed pork neck steaks from the oven and let them rest for about 10 minutes before slicing the meat (removing the bones). Reserve the sauce from the roasting pan and skim any fat from the surface.
Preparing the vegetables
- While the meat is cooking, peel the carrots and cut them into thin strips, approximately 5-10 cm long. Cut the spring onions into 5-10 cm long pieces and also into thin strips. Cut the thick part of the Chinese cabbage, or the white cabbage leaves, into thin strips as well.2 carrots,2 spring onions,Some Chinese cabbage leaves,Some Sesame oil
- In a pan heat some sesame oil.
- Add all the vegetables and cook over medium heat until soft. Add the remaining syrup and glaze the vegetables. Add a little salt, if desired.
Cooking the Bao Buns
- Bring water to a boil in a steamer and keep to simmer over medium heat.
- Cut small squares of parchment paper.
- Place the bao buns on top of a piece of parchment paper in the bamboo or two-tier steamer. Steam according to the package instructions with the lid slightly ajar.10 Gua Bao or Hirata buns
Combining all ingredients
- Place some shredded lettuce, a few pieces of glazed pork neck, some caramelized vegetables on each bao bun, and drizzle with some of the remaining gravy.Some shredded lettuce
- Enjoy best while still lukewarm.
Loved this pork neck recipe? To prepare the perfect menu combine with Crunchy Chicken Wraps with Spicy Pink Sauce follow the link to Meat dishes
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