Bao buns with pulled pork and asparagus

Bao buns with pulled pork and asparagus

Total: 19 hr 15 Min. | Active: 1 hr
Nutritional value / piece: 340 kcal
, Fat: 17 g
, Carbohydrate: 26 g
, Protein: 20 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate the meat

2 tbsp cane sugar
2 tsp Dukkah (spice mix)
1 tsp smoked paprika
1 kg pork neck

Pulled pork

3 tbsp balsamic vinegar (e.g. apple balsamic)
1 ½ dl meat bouillon
1 garlic clove, pressed
1 ¼ tsp salt
a little pepper

To roast in the oven

200 g thin green asparagus
½ tsp salt
a little pepper

Bao buns

2 dl full-cream milk
50 g butter, melted
1 parcel dry yeast (approx. 7 g)
350 g white flour
½ tsp salt
1 tbsp sugar
1 tsp baking powder
a little oil

To fill

30 g Micro Greens (e.g. mild)
WE NEED Shopping List Purchase ingredients now


One steaming basket with two levels, each lined with baking paper

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

To marinate the meat

Mix the sugar, dukkah and paprika, rub into the meat, cover and marinate in the fridge for approx. 12 hrs.

Pulled pork

Remove the meat from the fridge approx. 1 hr. before cooking, place in a roasting tin. Combine the balsamic with all the other ingredients up to and including the pepper, pour over the meat.

To roast in the oven

Approx. 4 hrs. in the lower half of an oven preheated to 160°C. Occasionally baste the meat with the liquid. Half way through, cover the meat with foil. Place the asparagus alongside the meat in the roasting tin, season and roast for a further 15 mins. until cooked. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull away the meat using two forks, mix with the resulting cooking juices.

Bao buns

Combine the milk and warm butter in a bowl using the dough hook on a food processor, add the yeast. Mix the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (approx. 7 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.

To steam the bao buns

Place the steaming basket in a wide-bottomed pan, fill with water until it is just below the bottom of the basket, cover and steam the buns over a medium heat for approx. 10 mins.

To fill

Fill the bao buns with half of the pulled pork, asparagus and micro greens, serve warm.

Good to know
Tip: The rest of the meat can be frozen. Use for pulled pork salad, as a sauce for pasta or rice, or as a filling for burgers.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.