Preparation Time 10 Minutes

Cooking Time 5 hours

Serves 6


24 bao buns

1kg pork neck

250gr. hoisin Sauce

30gr. sugar

30gr. Paprika powder

10gr. Cumin powder

10gr. cayenne powder

800ml. Chicken stock

1 small grated onion

1 garlic glove grated

50ml oil

30gr. Salt

30gr. Ground pepper


  1. Marinate pork for minimum for 6 hours, with oil, sugar, salt, pepper, paprika, garlic, onion, cumin and cayenne.
  2. Pour chicken stock and bake for 4,5 hours at 150c, covered.
  3. Leave to cool for 30 minutes.
  4. Pull pork and reheat with hoisin sauce in warm pan.
  5. Steam bao bans for 15-20 minutes.
  6. Stuffed bao buns with pork and served with hoisin sauce.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director