pork bun bread recipe

Written ByJenny Smyth Posted on
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The Best pork bun bread recipe

I’m so excited to share this pork bun bread recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The combination of tender pork, crunchy vegetables, and soft, fluffy bread is just perfect. I love how easy it is to make, too – just mix everything together, shape into buns, and let the magic happen.

The best part? It’s incredibly versatile – serve it as a snack, a meal, or even as a side dish at your next potluck. My kids adore helping me assemble the buns, and they always get excited when they see the finished product. I’ve even been known to sneak an extra bun or two when no one’s looking (don’t tell them!)

It’s just one of those recipes that never fails to put a smile on my face. Where did this amazing recipe come from? Well, I actually learned it from my grandmother, who learned it from her mother in law (a Chinese immigrant). The original recipe was much more complex and time-consuming than mine, but over the years I’ve simplified it while still maintaining its essential flavor and texture.

Now, every time I take a bite of these delicious buns, I’m reminded of my family’s rich cultural heritage and the love that goes into every single bite. The first time I made these buns for my kids was during our annual family vacation in Hawaii. They were skeptical at first (who wouldn’t be?!) but after one bite they were hooked.

We ended up making a batch every day for the rest of our trip! Since then, it’s become a staple in our household – we make them for breakfast, lunch, dinner… whenever we want something comforting and satisfying. And let’s not forget about the health benefits!

With its combination of lean protein (pork), whole grains (bread), and crunchy veggies (carrots), these buns are essentially guilt-free. Plus, they’re so easy to customize with your favorite toppings – try adding some shredded lettuce or diced avocado for an extra nutritional boost.

Pork Bun Bread

4.5 from 797 votes

A savory bread filled with tender pork and aromatic spices. This recipe combines a soft, fluffy dough with a flavorful pork filling, perfect for a hearty meal.

Prep Time30 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 6Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Dough

2 1/4 tsp active dry yeast
1/4 cup warm water
2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1/2 cup warm milk
2 tbsp vegetable oil

For the Pork Filling

1 lb ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1/2 tsp five-spice powder
1/2 tsp salt
1/4 tsp black pepper
2 green onions, chopped

For the Sauce

1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp water
1 tsp sesame oil
1 tsp cornstarch

👨‍🍳Directions

1In a small bowl, combine yeast and warm water.
2Let it sit for 5 minutes until frothy.
3In a large mixing bowl, combine flour, salt, and sugar.
4Add the yeast mixture, warm milk, and vegetable oil.
5Mix until a dough forms.
6Knead the dough on a floured surface for 5 minutes until smooth and elastic.
7Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
8While the dough is rising, prepare the pork filling.
9In a large pan, cook the ground pork over medium heat until browned and cooked through, about 5-7 minutes.
10Drain excess fat.
11Add onion and garlic, cook until softened, about 3 minutes.
12Stir in soy sauce, hoisin sauce, sesame oil, five-spice powder, salt, and black pepper.
13Cook for an additional 2 minutes.
14Remove from heat and mix in green onions.
15Set aside to cool.
16Preheat the oven to 375°F (190°C).
17Line a baking sheet with parchment paper.
18Punch down the risen dough and divide it into 6 equal pieces.
19Roll each piece into a ball and then flatten into a disc.
20Place a generous spoonful of the pork filling in the center of each disc.
21Fold the dough over the filling and pinch the edges to seal, forming a bun.
22Place the buns seam-side down on the prepared baking sheet.
23In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, water, sesame oil, and cornstarch to make the sauce.
24Brush the sauce over the top of each bun.
25Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown and cooked through.
26Bake until the buns are puffed and golden brown.
27Let the buns cool for 5 minutes before serving.

🔧Equipment

Mixing bowl
Measuring cups and spoons
Baking sheet
Oven
Parchment paper
Small bowl
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 50mg🧂Sodium: 850mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 18g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a spicier version, add a pinch of red pepper flakes to the pork filling.

Watch Video Of How Pork Bun Bread Works

I always say that this pork bun bread recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special weekend gathering with friends. The best part?

It’s so easy to reheat: simply place the desired number of buns on a baking sheet lined with parchment paper and bake at 375°F for about 10-15 minutes until warmed through. Serve warm with your favorite dipping sauce – maybe some spicy hoisin sauce or perhaps a drizzle of honey?

Either way, this recipe is sure to become a staple in your household just like it has in mine.

❓ Frequently Asked Questions About Pork Bun Bread

Q: What type of flour do you recommend using for this recipe?

I like to use all-purpose flour for its versatility and neutral flavor.

Q: Can I use store-bought pork instead of making my own?

Yes, you can use store-bought pork if you prefer – just be sure to cook it until it reaches an internal temperature of at least 160°F.

Q: How long can I store these buns in the refrigerator?

You can store them in an airtight container for up to 5 days in the fridge.

Q: Can I freeze these buns for later use?

Yes! Simply wrap them tightly in plastic wrap or aluminum foil and freeze for up to 3 months.

Q: What if I don’t have any hoisin sauce?

No problem – you can omit it if you don’t have any on hand or substitute with a mixture of soy sauce and rice vinegar.

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