Pork Filling for Bapao
This is a super easy pork filling for Asian steamed buns. To make the dough for the buns, check out this recipe.
You can fill the buns with anything you like. I’ve made bapao with jack fruit (nangka) and tempeh (fermented soy beans). Check out these recipes here:
I make this pork filling while my bapao dough is rising. Enough time to sauté the meat and to let it cool down.
This recipe is for about 10 – 12 bapao, depending on the size of your bapao.
I like to make small bapao too; eaten in 3 bites. Great as snack for a party and easily warmed up in the microwave or steamed just before serving. Bapao are easily frozen too. They just need 25 seconds in the microwave to warm up again.
Filling for bapao I, #533 translated from Groot Indonesisch Kookboek, page 424.
- 1/4 pounds minced pork
- 1 tablespoon oil
- 1 tablespoon chopped onion
- juice of 2 cloves of garlic
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 2 tablespoons chopped celery
- Heat the oil in the pan
- Fry the minced pork
- Reduce the heat and cook for +/- 1 minute.
- Add the onions, garlic juice, celery, sugar, and soy sauce and cook for 2 minutes longer.
- Allow to cool and fill the buns.
I love this recipe because it is simple but tasty. I always use good quality kecap manis. I like ABC kecap manis. This kecap is extremely sweet because of the palm sugar that is used in this soy sauce.
Want to do something different with your bapao, shape them into piglets and serve at a kids party :-).