Flavoursome Barbecue Pork Bun Recipe
If you are looking for something with a lot of flavour, try this Flavoursome Barbecue Pork Bun recipe. It’s tastier than a take away and great for nibbling and sharing.
Ingredients
For the buns
- 85g sugar
- 500g pack white bread mix
For the filling
- 1 tbsp sunflower oil
- 12 rashers streaky bacon unsmoked bacon or pancetta, chopped
- A knob of ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 tbsp soy sauce
- 3 tbsp clear honey
- 3 tbsp tomato purée
- 1 egg beaten, to glaze
Method
- Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
- Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
- Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy.
- Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.
Article and Image Source: BBC Good Food