Your Stores, your Deals, your Way
Protection Masks Order now
Order now
Avoiding the Stores?
It's time to Shop Online! Shop Online
Shop Now


Pork Bao Recipe

Pork Bao
Source: tenderflake



For the Bao

  • 1 box Tenderflake® Puff Pastry Sheets
  • Flour for dusting

For the Pulled Pork*

  • ¼ cup(60ml) honey
  • 5 Tbsp. (74ml) soy sauce
  • ¼ cup (59ml) hoisin sauce
  • 3 Tbsp. (44ml) rice wine vinegar
  • 1 Tbsp. (15ml) sesame oil
  • 4 cloves garlic, minced
  • ½ tsp (2.5ml) Chinese five-spice powder
  • 1.5 lbs pork butt, cut into 2 inch cubes

For the Garnishes

  • 1 medium carrot
  • ½ a medium cucumber
  • 2 green onions cut thinly on a bias
  • ¼ cup(59ml) salted peanuts, chopped
  • ¼ cup (59ml) fresh cilantro sprigs
  • ½ cup(125ml) rice wine vinegar
  • 2 tbsp. (30ml) sugar
  • Sriracha and hoisin (optional)
2 - 4


  • Thaw pastry according to package directions.
  • To make the filling, combine the honey, soy sauce, hoisin sauce, rice wine vinegar, sesame oil, garlic and five-spice powder in a large bowl and stir ingredients together. Add the pork butt and toss to coat. Place in a slow cooker, cover and cook on low for 2 hours or until meat is tender. Remove meat with a slotted spoon; shred with two forks. Skim off any excess fat on top of the sauce and discard the fat.
  • Transfer the sauce to a saucepan and bring to a boil. Let simmer for 5 minutes to reduce the sauce. Add the cornstarch and water mixture to the boiling sauce and cook, stirring, until the sauce thickens, about 2 minutes. Add the reserved meat to the sauce and set aside to cool.
  • Preheat oven to 400F. Using a 4″ circular cookie cutter, cut 4 circles out of a sheet of pastry. Repeat with the second sheet. Lightly dust each circle with flour and using a rolling pin gently roll into an oval. Place 3 Tbsp. (44ml) in the center and fold over half way so the meat is still exposed. Place on a parchment lined bake sheet and bake for 10-12 mins.
  • For garnishes, peel and cut the carrot and cucumber into thin matchsticks. Mix both together in a medium bowl.
  • Heat the rice vinegar and sugar in a small saucepan, just until the sugar has dissolved and allow to cool. Pour over the carrot and cucumber mixture.
  • Garnish the pork baos with carrot and cucumber pickle, green onion, cilantro and peanuts. Drizzle with hoisin and sriracha to taste (optional).

*Alternatively, this pulled pork recipe can be replaced with already prepared pulled pork, which can be found in most grocery stores.



A recipe from tenderflake

Find, Shop & Save by Category