Pork buns are an essential part of dim sum, and I’m a little bit obsessed with them.  My version isn’t authentic, but it’s a great way to make a simple version at home.






Skill level

Average: 2 (16 votes)


  • 6 small frozen plain bao buns or 4 large (or make your own)
  • ¼ cup char sui sauce
  • ⅓ cup dark soy sauce
  • 2 tbsp caster sugar
  • 1 tbsp vegetable oil
  • 300 g pork belly or neck finely, finely sliced
  • Juice ½ a lemon
  • 3 spring onion, julienned
  • ½ telegraph cucumber, finely sliced  
  • Chilli sauce, to serve
  • Chinese black vinegar, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time: 1 hour

1. Combine the char sui sauce, dark soy and caster sugar. Add the pork and marinate for 1 hour.

2. Steam the bao buns as per packet instructions and keep warm.

3. Heat a wok over a high heat and and half the oil. Stir fry the pork in batches, adding more oil if needed,  until caramelised and sticky. Remove from the heat and add the lemon. Toss to coat.

4. To serve, tear open the buns and divide the pork mixture between them. Add spring onion and cucumber and gently press to close the sandwich. Serve with chilli sauce and black vinegar on the side.