cha siu bao

Cha Siu Bao

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Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 25 minutes
Servings: 12 buns
Pork buns are the crème de la crème of steamed foods for me. I cannot get over how tasty the pork filling is and it goes perfectly with the steamed buns. You can also use the pork belly recipe to make lovely burgers or sandwiches.

This recipe is from my awesome best selling book Steaming Hot which is packed with delicious recipes to make use of your Varoma. 


Pork Belly

  • 2 spring onions cut into large chunks
  • 30 g fresh ginger sliced
  • 30 g garlic cloves peeled
  • 1 fresh red chilli
  • 50 g Shaoxing wine rice wine
  • 200 g honey
  • 50 g hoisin sauce
  • 50 g soy sauce
  • 1 Tbsp Chinese five spice
  • 20 g cornflour
  • 1 Tbsp miso paste
  • 10 g vegetable oil
  • 500 g pork belly cut into chunks

Bun Dough

  • 200 g whole milk
  • 2 tsp dry active yeast or 15g fresh yeast
  • 20 g caster sugar
  • 300 g plain flour
  • 2 tsp baking powder
  • 50 g cornflour
  • 30 g vegetable oil

Cha Siu Sauce

  • 3 spring onions cut into large chunks
  • 10 g fresh ginger sliced
  • 10 g garlic cloves peeled
  • 2 Tbsp cornflour
  • 1 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 100 g honey
  • black vinegar, soy sauce or chilli sauce, for serving


  1. To make the cha siu marinade, place the spring onions, ginger, garlic and chilli in the mixing bowl then chop 3 Sec. / Speed 5. Scrape down using spatula. Add the rice wine, honey, hoisin sauce, soy sauce, Chinese five spice, cornflour, miso paste and vegetable oil then mix 5 Sec. / Speed 9.

  2. Place pork in a sealable container and add the marinade. Rub over meat to coat. Place in the refrigerator to marinade for a minimum of 4 hours or overnight.

  3. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Place a wire rack onto a large baking tray.

  4. Put the marinated pork onto the wire rack, reserving the marinade, and roast in the pre-heated oven for 1 hour, basting the pork with the reserved marinade after 20 minutes and then every 10 minutes for the remaining cooking time. Set aside to cool.

  5. To make the bun dough, place the milk, yeast and sugar in the mixing bowl then heat 2 Min. / 37°C / Speed 2. Add the flour, baking powder, cornflour and oil then knead 2 Min. / Kneading function. Place the dough into a lightly oiled bowl and cover with cling film. Leave to rise for 30-45 minutes until the dough has increased in size by one third.

  6. For the cha siu sauce, place the spring onions, ginger and garlic in the mixing bowl then chop 3 Sec. / Speed 7. Scrape down using spatula. Add the cornflour, oyster sauce, soy sauce and honey. Cook 4 Min. / 90°C / Speed 3.

  7. Roughly cut the meat into small pieces (1cm). Add the pork to the mixing bowl and combine 30 Sec. / Reverse / Speed 2. Transfer to a bowl and set aside.

  8. To assemble the buns, place the risen dough onto a lightly floured surface. Divide the dough into 12 pieces. Roll each piece into a circle (approx. 1cm thick). Place 1 heaped Tbsp of the pork mixture into the centre of each dough piece. Gently pull all the edges up into the middle and pinch them together so that they stick. Repeat with remaining dough and pork mixture. Place the Varoma paper or greaseproof paper into the Varoma dish and upper Varoma tray, then place 6 buns onto each paper seam-side up or down depending on the finish you would like to achieve.

  9. Place 500g water in the mixing bowl. Place the Varoma containing the buns into position then steam 14 Min. / Varoma / Speed 2 or until the buns are fluffy and firm. Serve the buns warm with black vinegar, soy sauce or chilli sauce.

Nutrition Facts
Cha Siu Bao
Amount Per Serving (1 bun)
Calories 493 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 31mg 10%
Sodium 587mg 24%
Potassium 313mg 9%
Total Carbohydrates 55g 18%
Dietary Fiber 1g 4%
Sugars 24g
Protein 8g 16%
Vitamin A 2.3%
Vitamin C 9.5%
Calcium 7.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
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