Creative Freestyle Solutions

Baked BBQ Pork-Filled Bun is one of my favorite comfort food that can double as a meal or snac. And, this delicious snack is filled with (char siu) bbq pork, onions, garlic, hoisin & oyester sauce and baked to perfection. As a matter of fact, it was always on a day trip, I always order enough to take home, when I’m in Chinatown, Seattle’s International District; Sometimes called, Siopao, Cha Siu bao or Hom Bow. Though, I prefer it baked. However, the dough is like a brioche and Hawaiian Bread and usually, the restaurant makes them as big as saucers, at least the Ocean City Restaurant does and is available during Dim Sum.

Baked BBQ Pork-Filled Bun

As a matter of fact, a humbow is BBQ pork mixed with some spices and onions, wrapped in a sweet bread roll. Even though it is simple, this thing is so delicious!  The BBQ is sweet and savory and the bread roll is soft and fluffy. Although, humbow are either steamed or baked. I prefer baked.

A trip into Seattle always consists of stopping in the International District and the Ocean Seafood Restaurant to purchase Hom bows. This is usually a treat for me. Now I have kept up the tradition. Nowadays, I make them in a bite-size snack with the fathead dough recipe and freeze some for later. I just take out a few from the freezer and pop them into the toaster oven.

I remember my teaching me how to make steamed hum bow. Those are cherished moments every time I make them, it reminds of the time when she first taught me how to make hum bow. It was so fun. 

History of Saipao or Hum Bow

According to legend, Baozi was invented by the Chinese military strategist Zhuge Liang during the Three Kingdoms period (3rd century AD)

Baozi is a variation of mantou—also said to have been invented by Zhuge Liang —but with fillings. Originally it was also called mantou, but by the Northern Song dynasty (960–1127 AD), bao or baozi was used for the buns with fillings, as recorded in books of the Song dynasty. Meanwhile, mantou remained the name of steamed buns without fillings, although the Wu Chinese languages continue to use mantou to refer to both.

In the Philippines, their version of Baozi is called, Siopao, brought by Chinese immigrants (Sangleys); prior to Spanish colonialism. A Filipino Siopao filling contains; meatballs, Philippine Adobo, flaked tuna and pork, and sometimes chocolate and cheese. It is a popular snack sold mostly by bakeries, and vendors, and in many Chinese restaurants; and eateries in the Philippines. There are different varieties based on the filling: pork asado or bola-bola (a combination of pork, chicken, beef, shrimp, or salted duck egg). There is also a baked variety.

Baked BBQ Pork-Filled Bun

Ingredients

Filling

• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 walla sweet onion, chopped
• 3 green onions, finely sliced
• 8 oz Chinese barbecue pork, chopped
• 2 tbsp hoisin sauce
• 1 tbsp coconut aminos or tamari (low-sodium soy sauce)
• 1/2 cup water
• 2 tsp arrowroot or cornstarch

Dough

• 2 – 1/2 cups almond flour
• 1/2 cup the perfect blend flour
• 2 cups mozzarella cheese
• 2 tablespoon cream cheese
• 1/4 cup Allulose
• 1/2 teaspoon sea salt
• 2 teaspoon baking powder, aluminum-free
• 2-1/2 teaspoon active dry yeast
• 1 cup of warm water
• 3 tbsp olive oil

Filling

1.  Heat oil in a medium-size pan. Saute garlic, onion, and carrot for 2 minutes. Add barbecue pork and fry for another 3 minutes.
2. Add hoisin sauce, dark soy sauce, and 1/2 cup water. And, when the liquid comes to a boil, reduce heat and simmer for 3 – 6 minutes.
3. Pour in arrowroot/cornstarch mixture. When sauce thickens, turn off the heat. Mix in sliced green onions. Set aside and allow the filling to cool.

Dough

1.  In a large bowl, sift together flours, sweetener, sea salt, and baking powder. Make a well in the middle Fill well with warm water and yeast. Gently stir the water with a spatula to dissolve the yeast.
2. Then mix in the flour to form a soft dough in the fowl for about 5 minutes. Cover the bowl with plastic and allow it to rest for 10 minutes.
3. With a little oil, kneed to get oil incorporated into the dough. Remove from bowl and continue to knead on a flat surface for another 8 to 10 minutes until the dough is nice and smooth.
4. Put the dough back into the bowl and cover with plastic wrap. Allow dough to rise in a warm place for 1 to 1-1/2 hours or until double in size.
5. Prepare 12 pieces of 2X2 inch wax paper on a large platter.
6. When the dough is ready, remove from the bowl. Gently punch down and cut into 12 equal portions.
7. Roll a portion of dough in the palm of your hands to form a ball. Flatten the ball into a disk of about 3 inches in diameter with a slightly thicker center and tapered edges.
8. Add a rounded tablespoon of filling in the middle of the dough. Gather and pleat the edges. The pinch and twist to seal.
9. Place seam side up onto wax paper. Repeat with remaining dough. Cover with a tea towel and allow prepared buns to rest and rise for another 15 minutes.
10. Prepare a steamer and allow water to come to a boil. Place buns on a baking pan 2 inches apart.
11. Serve immediately.

NOTES

Leftover baked buns may be kept in the freezer. When ready to eat, re-warm frozen buns for 8 to 10 minutes in a toaster oven.