Boa with braised pork

bao, taiwaneses food, recipe, pork, seramikku, japanese ceramics

(Taiwanese bao with Asian pork, chili, coriander, lime and marinated vegetables. Served on one of our large plates)

What is bao?

First a little disclaimer - bao has nothing to do with Japan, even though many think it has. If a dish contains coriander, it's most likely not from Japan.

Bao is Taiwanese, steamed buns with different types of filling. The dough is actually just a regular white dough made of wheat - so if you know how to make buns, I'd say that you can make bao too!

Delicious and easy bao with braised pork chops recipe

Ingredients (serves 4 people)


  • 600g flour
  • 25g fresh yeast
  • 45g sugar
  • 2 tsp salt
  • 2 tbsp arachid oil
  • 330g water

Braised pork chops:

  • 500-600g pork chops
  • 50g soy sauce
  • 40g brown sugar
  • 2 cloves of garlic
  • 60g tomato purée
  • 10g ginger
  • 7g fish sauce
  • Chili (optional)

Asian marinated vegetables:

  • Two carrots and daikon (you can also use regular radish, cucumber, spring onion, or other crisp vegetables)
  • 20g lime juice
  • 10g fish sauce
  • 40g rice vinegar
  • 20g sugar
  • A pinch of salt


  • Coriander
  • Chili (chopped fine)
  • Lime to squeeze on top
  • Chopped peanuts
  • Fresh lettuce for extra greens
  • Coriander mayo (optional)


1. Prepare the meat and put it in the oven (read more about oven settings below)
2. Make the dough and let it raise
3. Prepare the marinated vegetables and toppings
4. Shape the bao and let them raise further
5. Prepare the meat and topping before steaming your bao
6. Steam! And eat!

The most delicious, tender pork: Find a cocotte and mix all ingredients - except the meat - together. Once the marinade has been mixed well, put in the pork chops and make sure they're completely marinated. Put on the lid and leave it in the oven for at least 3 hours at 150 degrees. Keep an eye on it and turn the chops once in a while (optional).

Bao - the steamed buns: Dissolve the yeast (we use fresh yeast in Denmark) and add the rest of the ingredients. Knead for about 10 minutes by hand or with a mixer (if you're lazy like me).
Let the dough raise until it's double the size - this takes about one hour. 
Shape 18 buns of 60g and put them on a piece of baking paper (with flour). The buns must be flat and round in order to become the perfect bao, once they've been folded.
Let them raise again for 30 minutes and brush with arachid oil, after which you fold them over to make the characteristic "pocket". Cut out the baking paper so that each bao has its own little piece of paper underneath - we do this so that it doesn't stick to your bamboo steamer.
They're now ready to enter the steamer. Put the bamboo steamer over a pot of boiling water (my stove setting for this is 7/9, when it's boiling). Steam your bao for about 10 minutes and serve right away.

Marinated vegetables: Cut out the vegetables in thin slices - about 5 cm long. Mix all ingredients for the marinade and add the vegetables. Let the marinade sit from 30 minutes to several hours, depending on how much time you have.

steamed bao buns, taiwanese food, pork, seramikku

(Bao ready to be served. The sweet, juicy pork is perfect together with the sour vegetables and the soft, steamed bun)

seramikku, recipe, steamed bao buns with pork

(The Taiwanese buns served on one of our big, ceramic plates. Everything looks good on a plate like this, haha.)

Ida Holm


Ida Holm

Ser virkelig lækkert ud! Skal nakkekoteletterne skæres i mindre stykker inden de kommer i ovnen?
Og er det muligt at lave bao uden en bambusdamper? :)

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