Steamed BBQ Pork Bao

Hsiao-Ching Chou
August 6, 2020
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.
Serves
10
Prep Time
12:00
Cook Time
01:15
Steamed BBQ Pork Bao
Ingredients
1 lb
Pork tenderloin
2 Tbsp
Red fermented bean curd
2 Tbsp
Soy sauce
3 Tbsp
Honey
1.5 Tbsp
Hoisin sauce
1 Tbsp
Oyster sauce
3
Cloves garlic, crushed
2.25 tsp
Active dry yeast
1 tsp
Sugar
¾ cup
Plus 1 Tbsp warm water, 110 F
2 cups
All purpose flour
¾ cup
Cake flour
1 Tbsp
Baking powder
2 Tbsp
Soy sauce
1 Tbsp
Hoisin
½ cup
Water
1 tsp
Sugar
1 Tbsp
Cornstarch mixed with 2 Tbsp water to make a slurry
Steps

1. Trim pork

Carefully trim any membrane from the pork. Cut the tenderloin in half lengthwise.
Trim pork

2. Make marinade

Combine the red fermented bean curd with soy sauce, honey, hoisin sauce, oyster sauce and garlic. Stir well to combine.
Make marinade

3. Marinate pork

Place the pork in the marinade, cover the bowl with plastic wrap, and let marinate for several hours (minimum) or overnight in the refrigerator.
Marinate pork

4. Insert probe

Place the marinated pork on the foil-lined pan and insert the probe into the thickest part of the thicker piece of pork.
Insert probe

5. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
12:00 Timer

6. Cook pork

Place the pan in the oven and carefully plug in the probe. The pork should reach an internal temperature of 165 degrees in about 40 to 50 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
12:00 Timer

7. Drain juices

Pour the juices from the pork into a bowl and reserve. Let pork rest.
Drain juices

8. Preheat broiler

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
400°F Probe Target

9. Sear pork

Return the pan to the oven and sear the pork for about 7 minutes, or until the edges start to caramelize. Then remove the pan from the oven and set the pork aside to cool.
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear
400°F Probe Target

10. Make dough

Combine the yeast, sugar and warm water. Let sit for 10 minutes. In a separate bowl, combine both flours and baking powder. Stir in the yeast mixture and add 1/2 cup of water. Work the dough into a ball and knead it for about 5 minutes until smooth. Grease a large bowl with the vegetable oil. Place the dough in the bowl and cover with plastic wrap.
Make dough

11. Preheat Oven

Sous Vide Mode: On
Steam: 10%
Temp: 90°F
Heat: Rear
12:00 Timer

12. Prove dough

Place the dough in the Oven for 90 minutes to 2 hours, or until the dough has doubled in size.
Prove dough
Sous Vide Mode: On
Steam: 10%
Temp: 90°F
Heat: Rear
12:00 Timer

13. Make sauce

To make the sauce, combine the reserved roasting juices with water, soy sauce, hoisin sauce, and sugar in a small saucepan over medium heat. While the sauce comes to a simmer, combine the tablespoon of cornstarch with the water to make the slurry. When the sauce comes to a simmer, stir in the slurry. Continue stirring until the slurry is well-integrated and has cooked through. The sauce should look glossy.
Make sauce

14. Dice pork

Cut the pork into ½-inch cubes and add to the sauce. Stir well to combine. Transfer pork to a medium bowl and set aside to cool for at least 10 minutes.
Dice pork

15. Preheat oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
12:00 Timer

16. Roll out dough

Knead the 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.
Roll out dough

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 the perforated pan. Repeat with the remaining dough and filling.
Form bao

18. Place in Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
12:00 Timer

19. Steam bao

Steam the bao for 12 to 15 minutes, or until the bao look fluffy. Let cool for a couple of minutes before serving.
Steam bao
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