Chinese BBQ Pork 'Tacos'

Chinese BBQ Pork 'Tacos'



  1. 1 cup all-purpose flour unbleached
  2. 1/2 cup cake flour
  3. 1 1/2 teaspoons active dry yeast
  4. 1 1/2 teaspoons sugar
  5. 1/8 teaspoon sea salt fine
  6. 1/2 cup water warm , around degrees F 105
  7. 1 teaspoon vegetable oil , plus more for brushing dough
  8. 1 pound roasted chicken sliced
  9. to taste hoisin sauce
  10. to taste Sriracha sauce
  11. 1 cucumber medium , thinly sliced crosswise
  12. 5 - 6 scallions , julienned or thinly sliced on a long diagonal
  13. 1 mango barely ripe , shredded
  14. 1 Cucumber English (or Kirby) , shredded
  15. 1 serrano pepper , thinly sliced
  16. 1 cup Napa cabbage , thinly sliced
  17. 1/2 cup cilantro leaves
  18. 1/4 cup mint leaves
  19. 3 tablespoons olive oil
  20. 1 lime Juice of
  21. pinches salt
  22. 3 green onions , thinly sliced
  23. 2 pork shoulders , bone in
  24. to taste Soy
  25. to taste Honey
  26. to taste Garlic powder
  27. to taste Ginger powder


120 mins
  1. Add Photo

    In a large bowl, whisk together the flour, cake flour, yeast, sugar, and salt; add the water and oil. Using your hands, mix and then knead in the bowl until dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary).

  2. Add Photo

    Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean dishtowel and let rise at a draft-free warm room temperature, until doubled in size, 45 minutes to 1 hour.

  3. Add Photo

    Meanwhile, cut out a dozen 3-inch squares of parchment paper. Punch down the dough and form it into a 3/4-inch-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place balls on a baking sheet, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.

  4. Add Photo

    Pat each ball into a long oval, about 1/8 inch thick. Brush each oval with oil, then fold in half crosswise, place on a parchment square, and brush with oil. Place on a baking sheet and repeat with the remaining dough pieces. Loosely cover the buns with plastic wrap and let rise at a warm room temperature until nearly doubled in size, about 30 minutes.

  5. Add Photo

    Bring a few inches of water to a simmer in a pot so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches if necessary, about 1/2 inch apart, on the insert and steam over medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.

  6. Add Photo

    Make the slaw by combining the mango, cucumber, green onions, serrano pepper, cilantro, mint, olive oil, lime juice and salt in bowl. Set aside.

  7. Add Photo

    For the pork, Marinate the steaks in soy, honey, garlic powder, onion powder, and ginger powder. Grill on high heat for 5 minutes per side on the BBQ. Rest for 20 minutes then slice thinly. 

  8. Add Photo

    Assemble the tacos and enjoy!!

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