Bao Buns with Braised Shor‑rib and Pickled Daikon

An easy, flavorful, and approachable recipe for beginners and intermediate cooks alike

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Introduction

If you’ve ever been tempted by the soft, pillowy buns that steam from the kitchen of a bustling street‑food stall in Hong Kong, you’ve probably wondered how to bring that experience home. The answer is simple: a classic bao bun filled with rich, tender braised shor‑rib and a bright, tangy pickled daikon. This recipe, brought to us by Erchen Chang, co‑founder of London’s celebrated Bao, is a perfect blend of comfort food and culinary adventure.

It’s ideal for a special occasion such as Chinese New Year, but it also works wonderfully for a weekend brunch or a family dinner. The dish balances the deep umami of the beef with the sharp, refreshing bite of pickled daikon, while the buns provide a light, airy counterpoint. Whether you’re a novice looking to test your skills or an intermediate cook aiming to add a new favorite to your repertoire, this guide will walk you through every step— from dough to filling to assembly—while highlighting useful tips, ingredient choices, and serving suggestions.

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Meal Profile

Attribute	Details
Title	Bao Buns with Braised Shor‑rib and Pickled Daikon
Difficulty	Easy
Portion	Makes about 32 buns
Time	Hands‑on time: 1 hour – Oven time: 3–3½ hours – plus resting, rising, and proving
Description	Rich, tender beef shor‑rib is balanced by sharp pickles in this authentic bao bun recipe. Try preparing them for a special occasion, such as Chinese New Year.

The combination of a fluffy, yeast‑based dough and a slow‑braised, melt‑in‑your‑mouth shor‑rib makes this dish a standout. The pickled daikon adds a zesty contrast, cutting through the richness of the meat. The entire process, while long, is largely hands‑off once the dough and filling are underway, making it a rewarding project for any cook.

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Ingredient Highlight

Below is a quick reference for the key ingredients you’ll need. While the recipe calls for a fairly long list, you’ll notice that many items overlap or can be substituted without compromising flavor.

Category	Ingredients	Notes
Dough	300 g plain flour (plus extra for dusting) 4 g fast‑action dried yeast 140 ml lukewarm milk or water 500 g plain flour 60 g caster sugar ½ tsp salt 10 g fast‑action dried yeast ½ tsp baking powder 20 ml sunflower oil (plus extra to grease)	Two doughs (old and new) are combined for a lighter texture.
Filling	1.5 kg British beef shor‑rib, ribs separated 6 garlic cloves 1 large onion, quartered 5 Tbsp soy sauce 1½ Tbsp Chinese rice wine vinegar 240 ml Shaoxing wine Few pinches caster sugar (to taste)	The braising liquid is rich and savory; keep it on hand for later sauce reduction.
Pickled Veg	1 small daikon, peeled 2 medium carrots, peeled 100 ml Chinese rice wine vinegar 50 g caster sugar 1 tsp salt	A quick‑pickled mixture that brightens the dish.
Finishing Touches	Mayo Chopped coriander leaves	Optional but recommended for authentic flavor.
Equipment	Bamboo or metal steamer	Essential for steaming the buns.

Tip: If you can’t find Chinese rice wine vinegar or Shaoxing wine, substitute with a dry sherry and a splash of rice vinegar, respectively. The key is a balance of sweet, salty, and acidic notes.

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Step‑by‑Step Instructions

Below is a detailed, numbered list of every step, extracted directly from the method array. Follow along carefully, and you’ll have a batch of steaming bao ready to serve.

1. Prepare the Old Dough

• Combine the dry ingredients (flour, yeast, sugar, salt) in a bowl, make a well, and add the lukewarm milk or water.
• Knead on a lightly floured surface for 3–4 minutes until soft.
• Return to the bowl, cover, and let rise in a warm place for at least 3 hours.

1. Make the New Dough

• In the same way, combine the second set of dry ingredients (flour, yeast, sugar, salt, baking powder) with oil and milk/water.
• Knead until the dough is fairly smooth, then lay the old dough on top of the new dough.
• Knead together for 3–4 minutes until combined and soft.
• Transfer to a large oiled bowl, cover with cling film, and let rise while you prepare the filling and pickled veg.

1. Brown the Shor‑Rib

• Heat a large frying pan over high heat and add a glug of sunflower oil.
• Fry the shor‑rib for 1–2 minutes per side until browned.
• Transfer to a deep roasting tin that fits the ribs snugly.
• In the same pan, brown the garlic and onion for 2–3 minutes, tossing regularly, then tip the ribs over.

1. Braise the Beef

• Pre‑heat the oven to 170 °C (150 °C fan) or gas 3½.
• Mix soy sauce, vinegar, and Shaoxing wine; pour into the roasting tin.
• Add enough water to reach a quarter of the way up the ribs.
• Cover tightly with foil and roast for 3–3½ hours until tender.

1. Quick‑Pickle the Daikon and Carrots

• Grate or shred the daikon and carrots using a food processor or box grater.
• Combine vinegar, sugar, salt, and 50 ml cold water in a bowl.
• Toss the grated veg in the pickling juice, cover, and leave for at least an hour at room temperature.
• Drain off the liquid, squeeze out excess moisture, then return to the bowl and chill until needed.

1. Finish the Sauce

• Once the ribs are cooked, remove the foil and set the ribs aside.
• Pour the braising liquid into a pan and reduce over high heat for 10 minutes until syrupy and strongly flavored (add a couple of pinches of sugar if needed).
• Carve the meat from the ribs (discard bones), toss with some sauce, and keep covered with foil in a warm spot.

1. Shape the Buns

• Roll the dough into a sausage shape on a lightly floured surface.
• Cut into lengths, shape into 32 balls (roughly golf‑ball size).
• Flatten into ovals with a rolling pin, brush with oil, then fold over the thick end of a chopstick to create a small gap.
• Remove the chopstick, twirl it around to slightly enlarge the hole, and leave to prove in a warm place, loosely covered, for about 15 minutes.

1. Steam the Buns

• Place a steamer over a large pan with 5 cm of water (water must not touch the steamer).
• Bring to a boil, then steam a batch of buns for 15 minutes.
• Keep the cooked buns warm under foil while you steam the rest.

1. Assemble and Serve

• Open each bun and spread mayo on the bottom half.
• Add a generous amount of braised shor‑rib, spoon over more sauce, top with pickled daikon, and sprinkle chopped coriander leaves.
• Serve immediately for the best texture and flavor.

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Serving Suggestions & Variations

Classic Pairing

Serve the bao buns with a side of fresh cucumber slices and a small bowl of hot, spiced soup (e.g., miso or ginger‑ginger broth). The cool cucumber and warm soup balance the richness of the beef and the zing of the pickles.

Protein Alternatives

• Pork Belly – Replace the shor‑rib with thinly sliced pork belly for a different yet equally savory flavor profile.
• Tofu – For a vegetarian version, use marinated tofu cubes instead of meat. Marinate in soy sauce, rice wine, and a touch of sesame oil before braising.

Pickle Variations

• Cabbage Pickles – Swap daikon for shredded napa cabbage for a milder, sweeter pickle.
• Spicy Pickles – Add a pinch of crushed red pepper flakes or a sliced chili to the pickling liquid for heat.

Sauce Tweaks

• Sweet Chili – Drizzle a small amount of sweet chili sauce over the meat for a sweet‑spicy kick.
• Sriracha Mayo – Mix mayo with sriracha to create a spicy, creamy spread that pairs beautifully with the beef.

Garnish Ideas

• Toasted sesame seeds sprinkled over the top add a nutty aroma.
• A drizzle of toasted sesame oil enhances the umami depth.

Leftovers

The leftover braised shor‑rib and pickled daikon can be repurposed into a hearty soup or served over steamed rice. The buns, if not used immediately, can be reheated in a steamer or microwave for a quick snack.

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Conclusion

Creating Bao Buns with Braised Shor‑rib and Pickled Daikon may seem like a daunting task at first glance, but with a methodical approach and the right ingredients, it becomes an approachable and rewarding project. The recipe’s “Easy” rating belies the depth of flavor you’ll achieve: tender, savory meat, bright pickled veg, and airy buns that melt in your mouth.

By following the step‑by‑step instructions above, you’ll master the art of bao dough, learn how to braise shor‑rib to perfection, and craft a pickled accompaniment that balances every bite. Whether you’re hosting a holiday gathering, impressing friends, or simply treating yourself to a homemade feast, these bao buns will delight your palate and elevate your cooking repertoire.

So roll up your sleeves, gather your ingredients, and let the fragrant steam of freshly made bao fill your kitchen. Your guests (and your taste buds) will thank you. Happy cooking!