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Bao buns with glazed five-spice pork

Five-spice Pork Neck Bao Buns with Glazed Vegetables

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Prep Time 1 day 30 minutes
Cook Time 1 hour 30 minutes
Resting time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 547 kcal

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

Ingredients
  

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)

Instructions
 

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.
    Steaming Bao Buns in a two-pieces vegetable steamer
  • 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
    5-spice pork neck with bao buns and glazed vegetables menu
  • Enjoy best while still lukewarm.