Snacks · Vietnamese

Barbecue Pork Buns

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 31, 2026

These soft, pillowy buns wrap a sweet and savory barbecue bacon filling inside a golden dough. They start with a boxed bread mix, which takes most of the fuss out of homemade buns, so you get a fun handheld snack without babysitting a from-scratch dough. Serve them warm with a dipping sauce and watch them disappear.

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Barbecue Pork Buns

Why you'll love this

  • Soft, bakery-style buns without making dough from scratch.
  • A sweet and savory bacon filling that kids and adults both love.
  • Great party or lunchbox snack you can make ahead.
  • Freezer friendly, so you can bake them fresh anytime.

EveryDayMeal recipe

Barbecue Pork Buns

Prep
30m
Cook
25m
Total
145m
Serves
12
Level
Medium

Ingredients

  • 1 pound (about 3 1/2 cups) white bread mix
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon sunflower oil
  • 12 slices bacon
  • 1 knob (about 1 tablespoon) fresh ginger, grated
  • 2 cloves garlic, chopped
  • 2 tablespoons soy sauce
  • 3 tablespoons clear honey
  • 3 tablespoons tomato paste
  • 1 egg, beaten

Equipment

  • Large mixing bowl
  • Skillet
  • Wooden spoon
  • Large baking sheet
  • Pastry brush
  • Plastic wrap

Instructions

  1. Heat your oven to 400 degrees F so it is ready once the buns have risen. In a large bowl, stir the sugar into the bread mix, then add water following the amount listed on the mix package. Pull it together with a wooden spoon until it forms a shaggy dough.
  2. Turn the dough onto a lightly floured surface and knead for about 5 minutes until it feels smooth and springy, which means the gluten has developed for a soft bun. Place it in a large oiled bowl, cover with oiled plastic wrap, and set in a warm spot until doubled in size, usually about 1 hour.
  3. While the dough rises, heat the oil in a skillet over medium heat and fry the bacon until crisp, about 5 minutes, then chop or crumble it. Add the ginger and garlic and cook for 1 minute until fragrant and soft, so they lose their raw bite. Stir in the soy sauce, honey, and tomato paste and mix well into a thick, glossy filling.
  4. Turn out the risen dough, knead briefly to knock out the air, then divide into 12 even balls. Flatten each into a small disk with your hands and drop a teaspoon of filling into the center.
  5. Draw the dough up around the filling and pinch it closed like a little purse, then flip the bun seam side down onto a large baking sheet so it stays sealed while baking.
  6. Cover the buns with oiled plastic wrap and let rise about 30 minutes until they feel soft and pillowy when gently pressed. Brush the tops with beaten egg for a shiny golden finish.
  7. Bake for about 20 minutes until deep golden brown and firm on the bottom. Serve warm with a dipping sauce of your choice.

Tips from the kitchen

  • Do not overfill the buns or the filling can push through the seam while baking. A level teaspoon is plenty.
  • Pinch the seams firmly and set the buns seam side down so they stay sealed and neat.
  • Let the dough rise in a truly warm, draft-free spot for the best puffy texture. Near a barely warm oven works well.

Estimated nutrition per serving: 210 cal · 7g protein · 30g carbs · 7g fat

Make it your own

  • Swap the bacon for shredded cooked pork shoulder tossed in the same sauce for a more traditional filling.
  • Add a pinch of Chinese five spice to the filling for a warmer, deeper flavor.
  • Use whole wheat bread mix for a heartier bun.

Storing & make-ahead

Store baked buns in an airtight container at room temperature for up to 1 day, then rewarm in a 350 degree F oven for a few minutes. You can also freeze the shaped buns after their second rise for up to 1 month and bake from frozen, adding a few extra minutes.

Good to know

Can I make the filling ahead?
Yes. The bacon filling can be made up to 3 days ahead and kept covered in the fridge. Let it come to room temperature before filling the buns.
Why did my buns burst open?
They were likely overfilled or not sealed tightly. Use just a teaspoon of filling, pinch the seams well, and bake seam side down.
What dipping sauce goes with these?
A simple soy and honey mix, sweet chili sauce, or extra of the barbecue filling loosened with a splash of water all work great.
Can I use active dry yeast instead of a bread mix?
You can make a basic enriched bread dough from scratch, but the boxed mix keeps this recipe fast and foolproof, which is the whole point here.

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