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Thai Steamed Pork Buns
Thai Steamed Pork Buns



For the buns:


300 g

plain flour, plus extra if needed

10 g

milk powder

20 ml

castor sugar

5 ml

fast-action dried yeast

1 pinch


2.5 ml

baking powder

2.5 ml

bicarbonate of soda

500 ml


For the pork:


800 g

Pork Eisbein


red chillies

5 cloves

garlic, crushed


fresh ginger, peeled and crushed

1 stick






120 ml

dark soy sauce

30 ml



water, as needed

For the pickled veggies:



cucumber, julienned


radishes, small, cut in rounds


cabbage, julienned


red chillies, chopped

125 ml

rice vinegar

30 ml


45 ml



For the buns:

  1. Mix the dough ingredients together and knead (using a stand mixer or by hand) until no longer sticky. Add more flour as needed.

  2. Set the dough aside to rise once it has formed a ball.

  3. Once the dough has risen (about 2 hours), flatten balls of dough between the palms of your hands and fold in half with a piece of baking paper in the middle.

  4. Steam the buns in a bamboo steamer or a colander set over a pot of boiling water. Steaming takes about 10 minutes. The buns are best eaten immediately after steaming so steam the buns last.

For the pickled veggies:

  1. In a small pot, mix the rice wine vinegar, sugar and water and simmer for 10 minutes.

  2. Mix the chopped veggies together in a bowl and then cover and toss together with the liquid. Cover and refrigerate for an hour.

For the pork:

  1. Fry the full pork joint in a pot in some olive oil until all sides are slightly browned.

  2. Add 750 ml water to the pot and boil the meat for 20 minutes.

  3. Decant the water, remove the bone and chop the meat into smaller pieces and return to the pot.

  4. Add a splash more olive oil, then the rest of the spices, soy sauce and water if the pot is a bit dry.

  5. Leave to braise for about 2 hours.

  6. Serve the pork together with the pickled veggies in the steamed buns, and why not add some coriander for extra flavour!

Recipe Meal Types: - Entertaining - Dinner
The following products can be used with this recipe:
Available at Eskort Butcheries & selected stockists

Available at Eskort Butcheries & selected stockists

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