Asian Pork Buns

Remember when I made those Custard Steamed Buns? (Check them out here)

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There was a lot of dough so I made some savory buns too.

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Barbeque pork goodness.

I’m a fan of Asian steamed buns for two reasons: 1) versatility and 2) portability.

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As you’ve probably realized, the dough is super versatile – you can virtually use any filling you want.

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A popular savory filling is bbq pork, aka ‘char siu’.

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I didn’t have the proper bbq pork filling, so I just used some leftover pork ribs. Worked just fine.

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For the dough recipe, check out my previous post on steamed custard buns.

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Enjoy!

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