Bonchon's Pork Buns feature tender, flavorful pork marinated in a savory sauce, encased in soft, fluffy steamed buns, delivering a delicious combination of juicy meat and pillowy bread.
Equipments
- Mixing bowl
- Whisk
- Steamer
- Rolling pin
- Dough scraper
- Tongs
- Saucepan
- Knife
- Cutting board
- Baking sheet (optional, for resting buns)
Ingredients
- 1 lb (450g) pork belly
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon five-spice powder
- 1/2 teaspoon ground white pepper
- 2 green onions
- 1 cucumber
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 cup warm water
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- Fresh cilantro (optional, garnish)
- Pickled daikon and carrots (optional, garnish)
Using a combination of all-purpose flour and cake flour is essential to achieve the soft, fluffy texture of the steamed buns in your Bonchon Pork Buns. Marinating the pork belly in soy sauce, hoisin sauce, oyster sauce, and brown sugar enhances the meat's flavor, making it tender and savory. The inclusion of aromatics like garlic, ginger, five-spice powder, and white pepper adds depth to the pork filling. Make sure to properly proof the dough with instant yeast and baking powder to get pillowy buns that complement the juicy pork. Your homemade Bonchon Pork Buns will capture the perfect balance of juicy pork and soft bread, just like the original from the Bonchon copycat menu.
Instructions
- Mix warm water, sugar, and instant yeast in a mixing bowl; allow to bloom.
- Add all-purpose flour, cake flour, baking powder, and salt; mix to form a dough.
- Knead dough on a floured surface; incorporate vegetable oil until smooth.
- Let dough rest, covered, in a bowl for 1 hour or until doubled in size.
- Slice pork belly into manageable pieces; set aside.
- Mix soy sauce, hoisin sauce, oyster sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, five-spice powder, and white pepper in a bowl.
- Marinate pork belly in sauce for at least 2 hours (or overnight for best results).
- Transfer marinated pork to a saucepan; cook over medium heat until tender and sauce is reduced.
- Remove pork; slice into strips.
- Thinly slice cucumber and green onions on a cutting board.
- Turn dough onto a floured surface; divide and shape into small balls.
- Roll each dough ball into an oval using a rolling pin.
- Fold each oval in half (use a little oil to prevent sticking); place on a baking sheet to rest.
- Fill steamer with water; bring to a boil.
- Place buns in the steamer with space between each; steam for 10-12 minutes until fluffy.
- Remove buns with tongs; let cool slightly.
- Gently open each bun; fill with pork slices, cucumber, and green onions.
- Garnish with fresh cilantro and pickled daikon & carrots if desired.
- Serve warm.
Substitution
Bonchon's Pork Buns copycat recipe relies on tender pork belly marinated with soy sauce, hoisin, and oyster sauce for authentic flavor. If pork belly is unavailable, you can substitute with pork shoulder for a leaner option, adjusting the cooking time to maintain tenderness. Steamed buns can be replaced with store-bought bao buns to save preparation time without compromising texture. When mixing dough, warm water temperature should be between 100degF to 110degF to activate yeast properly and ensure soft, fluffy buns. Your cucumber garnish can be swapped with thinly sliced radishes for a crisp, refreshing crunch if preferred.
Tips
Ensure the yeast mixture is bubbly and active before mixing the dough to guarantee proper rising. When kneading, incorporate the vegetable oil gradually and stop once the dough becomes smooth and elastic to avoid overworking. While steaming, do not overcrowd the buns as they need space to expand evenly and become fluffy. Use tongs to handle hot buns carefully, preventing burns and maintaining their shape for filling.
Nutritions
Bonchon's Pork Buns offer a balanced mix of protein and carbohydrates, with the pork belly providing rich protein and healthy fats, while the steamed buns contribute complex carbs from all-purpose and cake flours. The marinade sauces add flavor with moderate sodium content, including soy sauce and oyster sauce. Vitamins and minerals come from fresh ingredients like cucumbers, green onions, and optional cilantro, boosting fiber and antioxidants. You can enjoy this dish as a satisfying source of energy and nutrients when consumed in moderation.
Storage
Store your Bonchon's Pork Buns in an airtight container and refrigerate for up to 2 days to maintain the tenderness of the pork and the softness of the steamed buns. For longer storage, freeze the buns individually wrapped in plastic wrap and placed in a zip-top bag for up to 1 month; thaw in the refrigerator before reheating. Reheat by steaming or microwaving with a damp paper towel to preserve the buns' fluffy texture and juicy pork filling.
Variation or Alternatives
For a variation, swap pork belly with pork shoulder for a leaner, yet still tender filling. You can incorporate a splash of Chinese Shaoxing wine into the marinade to add depth and complexity. Instead of steaming, try pan-frying the buns after filling to achieve a crispy bottom, similar to gua bao style. Your choice of garnishes can include spicy kimchi or crushed peanuts to introduce contrasting textures and flavors.
Allergies
Bonchon's Pork Buns contain common allergens such as soy (soy sauce, hoisin sauce, oyster sauce), wheat (all-purpose and cake flours), and sesame oil, which can trigger reactions in sensitive individuals. The pork filling also includes garlic and ginger, potential irritants for some people with food sensitivities. Make sure to review your allergies carefully before enjoying this dish to avoid any adverse reactions.
Why this recipe?
Bonchon's Pork Buns are celebrated for their perfectly soft, fluffy texture paired with a savory, well-seasoned pork filling that bursts with flavor in every bite. The unique blend of Asian spices and the delicate balance of sweet and salty sauces elevate the taste, making it a standout item on the menu. This recipe's irresistible combination of textures and flavors makes it a delightful challenge for you to recreate at home and impress family or friends. Trying the copycat recipe is worth it because it lets you experience a restaurant-quality treat with fresh, personalized ingredients any time you want.