Comments on: BAKED BARBCECUE PORK BUNS

By: Janet Hill

Janet Hill — Sun, 06 Feb 2011 15:40:52 +0000

This recipe turned out great, as good as the best ones I’ve had in restaurants. I did end up with a lot of extra filling, which I’ll keep in mind in the future.

I was skeptical of the high amount of oil in the dough, much more than I’ve ever used in a bread dough, but it came out really tender and flaky. I used my sourdough starter instead of the yeast, which was also successful.

I also substituted some Chinese sausage for part of the pork (1/3), which I liked.

It was a multi day project if you were making the BBQ pork, but worth while for a special occasion. If you have access to already prepared BBQ pork that would shorten the process.

By: James Morales

James Morales — Sun, 02 May 2010 10:15:53 +0000

YAY! I’ve got a new recipie 2 try. THANK U!

By: Banh Mi Sandwich | Food.People.Want

Banh Mi Sandwich | Food.People.Want — Mon, 19 Apr 2010 04:30:29 +0000

[...] for this particular build, but feel free to use grilled lemongrass beef, Vietnamese roast pork, Chinese-style char siu, påté, or even your favorite deli meat. One of my favorite components of a good banh mi is the [...]

By: Bagel Dogs | Food.People.Want

Bagel Dogs | Food.People.Want — Sat, 06 Mar 2010 07:15:53 +0000

[...] baked barbecue pork buns, bagel dogs held a special place in my heart growing up. When hunger pangs struck after a long day [...]

By: Mike

Mike — Sun, 13 Dec 2009 05:04:43 +0000

dookie – If you live next to an Asian market that makes their own char siu by all means skip ahead to the second step, making the bun filling. If you use plain roasted pork it will still be delicious, but keep in mind it won’t have that same authentic flavor profile. Let me know how it goes.

Mike

By: dookie

dookie — Sun, 13 Dec 2009 03:39:23 +0000

Is it possible to just buy roasted pork chopped from the store and somehow make the filling and put those two together in the bun?

or even simplier… just use the roasted pork and put that into the bun?

By: Azusa

Azusa — Tue, 10 Nov 2009 00:14:25 +0000

You brought me back to my own childhood memories of the barbecue pork bun! Mine were from across the bay in Oakland, but now I’ll have to give this a try… your photo looks delicious. Thanks for posting!

By: Gary

Gary — Mon, 09 Nov 2009 23:33:17 +0000

Thanks for bringing me one of these treasures. The flavor was wonderful , it made a great breakfast today. Way better than most Clement St bakeries.