Steamed BBQ Pork Bao
Hsiao-Ching Chou
December 15, 2021
A dim sum favorite, steamed BBQ pork bao are comforting and filling. The Anova Precision Oven is able to easily handle every stage of the process. Using sous vide to cook the pork keeps it moist and tender.
Notes: It’s best to start this recipe the evening before you’d like to serve. You’ll need to plan enough time to marinate the pork for at least several hours (or up to overnight), as well as time to proof the dough. The cook time listed below includes a 2-hour proof in the oven.
This recipe works best when there’s some airflow underneath the bao. The photos in this recipe show a perforated pan, which is now available to order through Anova. If you don't have one, you can use a solid sheet pan.
Serves
10
Prep Time
12:00
Cook Time
03:10
4.66 (3)
1769
Ingredients
For the Pork and Marinade
1 (1-pound)
pork tenderloin
3 Tbsp
honey
2 Tbsp
red fermented bean curd
2 Tbsp
soy sauce
1.5 Tbsp
hoisin sauce
1 Tbsp
oyster sauce
3 cloves
garlic, minced
For the Bao Dough
¾ cup plus 1 Tbsp
warm water (at 110°F/43°C)
2.25 tsp
active dry yeast
1 tsp
granulated sugar
2 cups
all-purpose flour
¾ cup
cake flour
1 Tbsp
baking powder
For the Sauce
½ cup plus 2 Tbsp
water, divided
2 Tbsp
soy sauce
1 Tbsp
hoisin sauce
1 tsp
granulated sugar
1 Tbsp
cornstarch
Steps
1. Trim the Pork
Carefully trim any silver skin from the pork. Cut the tenderloin in half lengthwise.
2. Make Marinade
Whisk together the honey, bean curd, soy sauce, hoisin, oyster sauce, and garlic in a large bowl.
3. Marinate Pork
Add the pork to the marinade and toss well to coat. Cover with plastic wrap and transfer to the refrigerator. Let marinate for at least 5 hours or up to overnight.
4. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
5. Insert Probe
Place the marinated pork on a foil-lined rimmed sheet pan and insert the probe into the thickest part of the thicker piece of pork.
6. Cook the Pork
Rack
Transfer the pork to the oven, attach the probe, and cook until the probe reaches its target temperature, 30 to 40 minutes. Remove from the oven and remove the probe.
Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
165°F Probe Target
7. Adjust Oven for Broiling
Rack
Sous Vide Mode: Off
Steam: Off
Temp: 399.992°F
Heat: Top
8. Drain Juices
While the oven heats, pour the juices from the pork into a bowl and reserve. Leave pork on sheet pan and let rest.
9. Sear the Pork
Rack
When the oven is hot, return the pork to the oven and broil until the edges start to caramelize, 4 to 7 minutes. Then remove the pan from the oven and set the pork aside to cool.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:04 Timer
10. Adjust Oven for Proofing
Rack
Open the oven door for 1 minute to help the oven temperature drop.
Sous Vide Mode: Off
Steam: 10%
Temp: 90°F
Heat: Rear
11. Make the Dough
Combine the 3/4 cup and 1 tablespoon warm water, yeast, and sugar in a large bowl. Let sit for 10 minutes.
Add the flours and the baking powder to the the yeast mixture. Work the dough into a ball and knead it until it forms a rough dough, about 5 minutes. (The dough will smooth out and turn soft after proofing.)
Grease a large bowl with the vegetable oil. Place the dough in the bowl and cover with plastic wrap.
12. Proof the Dough
Rack
Place the dough in the oven and let proof until doubled in size, 1 1/2 to 2 hours. Remove from the oven.
Sous Vide Mode: Off
Steam: 10%
Temp: 90°F
Heat: Rear
01:30 Timer
13. Make Sauce
While the dough is proofing, make the sauce. Combine the reserved roasting juices with 1/2 cup water, soy sauce, hoisin sauce, and sugar in a small saucepan over medium heat.
While the sauce comes to a simmer, combine the cornstarch with the remaining 2 tablespoons water to make a slurry.
When the sauce comes to a simmer, stir in the slurry. Continue stirring over medium heat until the the sauce thickens and coats the back of a spoon, about 30 seconds. Remove from the heat and set aside.
14. Dice Pork
Cut the pork into 1/2-inch cubes and add to the sauce. Stir well to combine. Transfer the pork mixture to a medium bowl and let cool for at least 10 minutes.
15. Adjust Oven for Steaming
Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
16. Roll Out Dough
Knead the proofed dough for about 2 minutes to smooth it out. Roll the dough into a log about 12 inches long. Divide the log into 10 pieces. Roll each piece into a ball.
17. Form Bao
Press each ball of dough between your palms to flatten. Stretch the edges gently until the dough is about 4 inches in diameter. Add a mound of pork filling and cinch the edges of dough to seal and create a bao.
Place the bao on a square of parchment on a perforated pan (see note). Repeat with the remaining dough and filling. (You may have a little extra pork; feel free to eat it as a cook’s snack.)
18. Steam the Bao
Rack
Transfer to the oven and steam until the bao are fluffy, 12 to 15 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
00:12 Timer
19. Cool and Serve
Let cool for a couple of minutes before serving.
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