Tiger Biting Pig Buns are soft, steamed bread filled with slices of rich char siu pork, fresh cilantro and roasted peanuts with a little sugar. Each bite is more delectable than the next!
According to many websites these filled buns are a famous and popular snack in Taiwan. I'm not sure why they think the bun looks like a tiger but it's definitely got a mouthful of pig. While pork is the most traditional filling, nowadays you can find versions with fried chicken, fried fish or even beef.
I chose to make traditional pork buns in celebration of the fact that one of my favorite Asian grocery stores - Hong Kong Food Market – has reopened the section that sells char siu pork and roasted duck. It’s been shut since COVID took hold in Houston early last year and we really missed it. Whenever I’m there I buy char siu pork, wrap it really good and freeze it for use in stir-fried noodles. So good!
Tiger Biting Pig Buns
This recipe was adapted from one on HiLove. If you are not fortunate enough to be able to buy char siu pork already made, there are many recipes online that are quite simple. I can also recommend a real shortcut that works beautifully: Use the Noh brand marinade mix. We love it and it’s sold at many supermarkets. Hopefully one near you. It's been one of my usual suitcase items wherever we've lived in the world for many years.
Ingredients
For the 4 steamed buns:
1 1/4 teaspoons active dry yeast
1 1/2 teaspoons sugar
1/2 cup or 120ml warm water
2/3 cup or 80g plain flour
2/3 cup or 80g bread flour
For the filling:
1/2 lb or 225g char siu pork (Chinese barbecue pork)
1/4 cup or 35g roasted peanuts
1 teaspoon sugar
Small bunch cilantro
Method
In a large bowl, combine the yeast and sugar with water until dissolved. Set aside for a few minutes to activate the yeast.
When it starts to bubble and froth, add the flours and knead into a smooth dough.
It’s quite a sticky dough but try not to add much more flour as you knead because you do want the buns to be soft and fluffy. Cover the dough with a clean damp cloth or plastic wrap.
When the dough rises, cut it into four equal portions (about 70g each) and roll them each into a ball.
On a lightly floured work surface, use a rolling pin to flatten each ball into an oval shape, about 4x7 in or 10x18cm.
Use the rolling pin to press the middle a little thinner then brush some oil on the flat dough.
Transfer the dough ovals to the prepared tray. Continue until all the buns are shaped and ready to steam.
Cover with cling film and leave to rest for another 10 minutes.
Meanwhile, prepare your steamer by adding water and bringing it to the boil. This is also an excellent time to crush your roasted peanuts and add the sugar. Stir to combine.
Use a sharp knife to cut the pork into thin slices.
Cut around the baking parchment with scissors to remove one bun at a time.
Place it in the steamer.
Cook for 10 minutes or until the bun bounces back when you press on it lightly.
Two caveats:
1. Do not open the lid to check on the bun before 10 minutes or it will deflate and never puff back up. I made that mistake on the first bun and I am forever sad about it.
2. Be careful not to drip water on the bun while removing the steamer lid. It’s not a huge deal but it will cause your bun to fall a bit where the water lands. Witness this photo. That little crater was from a drip of water. The bun was still fluffy so it's all good, but do try.
Add more water to your steamer pot if necessary and continue until all four buns are steamed. When you remove them from the steamer, lay them on a towel to absorb any moisture.
Fold them over gently so they are ready to fill.
To assemble the tiger biting pig buns, put several slices of pork in each. Top with a small handful of chopped cilantro along with a couple of teaspoons of the peanuts and sugar.
Enjoy!
It’s the second Tuesday of the month which means that it’s time for my Bread Bakers group to share recipes. Our theme today is Chinese bread! Many thanks to our host Wendy of A Day in the Life on the Farm.
- Chinese Buffet Style Donuts by Palatable Pastime
- Cocktail Buns by Zesty South Indian Kitchen
- Jujube Mantou by A Messy Kitchen
- Nai Nai's Pork Bao by Culinary Adventures with Camilla
- Pan Fried Pork and Scallion Buns (Sheng Jian Bao) by Karen’s Kitchen Stories
- Scallion Flatbread by A Day in the Life on the Farm
- Tiger Biting Pig Buns - Lǎohǔ Yǎo Zhū Bāozi by Food Lust People Love
- Vegan Scallion Pancakes (Cong You Bing) by Sneha's Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
Pin these Tiger Biting Pig Buns!
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