Comments on: Hoisin Pork with Steamed Buns (Gua Bao) https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/ Chinese Recipes and Eating Culture Sun, 09 Oct 2022 12:27:15 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Elaine https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-2/#comment-1192212 Sun, 28 Mar 2021 11:22:27 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1192212 In reply to Cherry.

Yes. You can steam the buns and then wait for it to cool down. Then freeze with pacakge.

]]> By: Cherry https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-2/#comment-1191590 Fri, 26 Mar 2021 07:14:30 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1191590 Hi Elaine,
Is it possible to make the bao in advance and freeze +steam them later?

]]> By: Diana Kam https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-2/#comment-1163769 Mon, 30 Nov 2020 01:37:38 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1163769 I remember having these @ 7 to 9 course meals from where I lived. Now, I think maybe they sell
the buns’ in the Asian market as I’m without a mixer
of any type. Thank you ?? (sorry, no Bao in Emoji)

]]> By: Elaine https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-2/#comment-1056617 Sat, 03 Aug 2019 22:57:20 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1056617 In reply to ALChan.

Hi ALChan,
Thanks so much for bring that to me. I have double checked the problem and it seems that I have updated the recipe once which cause the difference in print version. Can you please empty the cache and re-print it again?

]]> By: ALChan https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-2/#comment-1056528 Sat, 03 Aug 2019 15:01:31 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1056528 Eliane, thank you for your detailed recipe.
There is a minor error in your print version You mentioned
“250 g Pork belly or pork butt , around 1 pound”
one pound =425 gm
250 gm would be closer to 1/2 pound.

]]> By: Erica https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-1/#comment-1025922 Tue, 15 Jan 2019 22:45:05 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-1025922 5 stars
Prepared this delicious recipe for dinner last night and it tasted amazing! Prep time was considerably longer for me than the recipe indicated, but that tends to be expected and boy was it worth it! Looking forward to making this again and further exploring the recipes on your site. Thanks Elaine!

]]> By: Elaine https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-1/#comment-964030 Fri, 16 Mar 2018 11:50:59 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-964030 In reply to Kai.

Hi Kai,
Sorry I have double checked the recipe and find I forget to double the amount of sauces from test. You will need to use only 250g pork belly if follow the amounts of the marinating ingredients.

]]> By: Kai https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-1/#comment-964026 Fri, 16 Mar 2018 10:54:28 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-964026 I tried the recipe. 500grams is way too much near for so little marinate. It didn’t caramalize at all.. am I doing it wrong?

]]> By: Elaine https://www.chinasichuanfood.com/hoisin-pork-with-steamed-buns/comment-page-1/#comment-963501 Tue, 06 Mar 2018 01:54:27 +0000 http://fd5.b5b.myftpupload.com/?p=8401#comment-963501 In reply to Catherine.

Hi Catherine,
Sorry for the misunderstanding. In hot winter days, just let the buns stay in the steamer for the second proofing. In cold water days, heat the water for 2-3 minutes until warm and let the bun stay for second proofing(takes around 10 to 15 minutes for this recipe). After the second proofing, start the fire and steam the buns for 10 minutes after the water boils.

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