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Combination Pork Bun

Try Adrian's tasty version of the always favourite pork bun.


  • Buns

  • 500g plain flour, plus a little extra for dusting

  • 1 sachet (7g) fast action yeast

  • 2 tbsp vegatable oil

  • 300 ml warm water

  • sesame oil

  • Filling

  • 300 gms pork mince

  • 1 Chinese sausage, sliced

  • 100 gms BBQ pork, char sui, cubed

  • 200g pork tenderloin, roughly diced into 1cm pieces

  • 2 tbsp Shoa Xing rice wine or dry sherry

  • 1 tbsp yellow bean paste

  • 1 tbsp hoisin sauce

  • 1 tbsp light soy sauce

  • ½ tsp grated ginger

  • 1 tbsp coriander

  • 1 boiled egg, quartered

  • Dipping sauce

  • knob ginger, grated

  • 2 tbsp light soy

  • 1/3 chilli, deseeded, finely diced

  • 2 tbsp coriander, finely chopped

  • juice of 1 lime


  • 1.

    To make the bun dough, put all the ingredients apart from the water & sesame oil into a bowl & roughly combine. Pour half the warm water into the dry ingredients & stir. Pour in the remaining water & mix well. Dust a clean surface with a little extra flour, and tip the dough on to the surface. Knead for 5 mins & then shape into 4 rough bun shapes.

  • 2.

    Rub the inside of a large bowl with sesame oil. Put your dough & cover with cling film or a clean tea towel, place in a warm place & leave to prove until the dough has at least doubled in size. This takes about 40 minutes.

  • 3.

    For the filling, in a large mixing bowl, add pork mince, pork fillet, sausage, char sui, coriander, ginger, bean paste, hoisin, soy and sherry. Mix until well combined.

  • 4.

    Tip the dough on to a floured surface & knead again, to knock the air out of it. Take a golf ball sized piece of the dough & flatten it with the palm of your hand. Spoon a heaped tablespoon of the cooled pork mixture and a piece of egg into the middle of the pastry. Carefully pull up the edges of the dough to encase the filling in a ball shape, then smooth the edges & place on a floured tray.

  • 5.

    Place the buns in a steamer and cook for 15 – 20 minutes.

  • 6.

    To make the dipping sauce combine all ingredients, season to taste.

  • 7.


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