Celebrate the Chinese New Year in style with gluten-free BBQ Pork Buns, made with Primal Kitchen® Classic BBQ Sauce and packed with uncompromisingly delicious flavor. Whether you're hosting a party or looking for something savory and celebratory just for two, this dish is for you.
Primal Kitchen organic and no sugar Classic BBQ Sauce comes with just enough smokey flavor to really make this recipe pop. Luxurious and soft, these Chinese BBQ Buns come to life when combined with our brand new, best-selling sauce, renowned for its depth of flavor and high quality, Whole30-Approved ingredients.
Chinese BBQ Pork Buns
Prep: 1 hour
Cook: 1 hour
Ready in: 10 hours
- Standard mixer with bread hook
For the stuffing...
1/2 lb boneless pork loin roast
1/2 cup Primal Kitchen Classic BBQ Sauce
2 Tbsp shallots (chopped)
1/3 cup chicken broth
1 Tbsp coconut aminos
1 Tbsp Primal Kitchen Avocado Oil
1 tsp maple syrup
For the buns...
3 1/2 cups Bob's Red Mill Paleo Baking Flour
1/3 cup granulated sugar
1 tsp baking powder
1/2 tsp kosher salt
2 Tbsp Primal Kitchen Avocado Oil
- Primal Kitchen Avocado Spray Oil
1 cup warm milk
Add the paleo baking flour, yeast, baking powder, salt, and sugar to the bowl of your standard mixer, and whisk to combine. Add the Primal Kitchen Avocado Oil and milk, and mix on low speed with the dough hook until combined.
Raise the mixer speed to medium and knead (or mix) for about 5 minutes. The dough should slowly become very sticky, but still smooth and stretchy. Spray down a spatula with Primal Kitchen Avocado Spray Oil, and scrape down the sides of the bowl.
Transfer the dough to a lightly oiled bowl, cover it with an oiled piece of plastic wrap, and allow it to sit for 45 minutes to an hour. Next, move it to the refrigerator (still tightly covered) to chill.
- While the dough is rising, mix together the pork, shallots, flour, chicken stock, coconut aminos, Primal Kitchen Classic BBQ Sauce, Primal Kitchen Avocado Oil, and maple syrup. Chill the mix in the refrigerator for 6-7 hours.
- Preheat the grill to medium heat, and lightly spray the grate with Primal Kitchen Avocado Spray Oil. Cook the pork loin until the internal temperature reaches 145 degrees F.
- Remove the pork from the heat and allow it to cool, before finely shredding it.
- While the meat is cooling, remove the dough from the refrigerator and place it on a lightly floured piece of parchment paper. Shape the dough into a smooth ball. Divide the dough evenly into four separate pieces, then each of those pieces into 4 equal pieces (for a total of sixteen).
- Next, sprinkle each piece of dough lightly with flour, and cover all but one of them with a couple of pieces of moist paper towel to keep them from drying out. Using well-floured hands, roll the exposed piece of dough into a round ball between your palms. Place the dough back on the flat surface and press it down into a disk-like shape with the heel of your hand.
- Pat your fingers with flour, and use them to flatten the dough into a small round about 4-inches in diameter (working from the inside out so that the center of the dough much thicker than the edges).
- Remove the chilled filling from the refrigerator and take out a scoop of it (about 1.5 Tbsp in size), placing it in the center of the piece of dough. With well-floured hands, gather the ends of the dough together up and over the filling like an accordion, making your way around the circle until the bun is sealed.
- Fill all the pieces of dough and shape them into balls. Place each of the buns seam-side down onto wax paper squares, and allow them to stand until they double in size (about 30 minutes).
- Add water to the wok, bring it to a boil, and then reduce the heat to medium (the water should still be boiling).
- Place the steam-plate on a small wire rack in the middle of the wok. Transfer as many of the buns (on wax paper) as will comfortably fit onto steam-plate, leaving approximately 1-2 inches between the buns. Make sure to leave at least two inches of room between the steam-plate and the wok.
- Cover the wok with a lid. Steam the buns over boiling water for about 15-20 minutes.
- Remove the lid of the wok before you turn off heat, so that the water won't drip back down onto the buns. Continue steaming batches of buns until they are all cooked.