Malaysian steamed Tamworth pork bun

Joery Castel

Joery Castel

11th April 2016
Joery Castel

Malaysian steamed Tamworth pork bun

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Malaysian steamed Tamworth pork bun recipe below, as tried and tested by professional chefs - Why not give it a try?


  • Pork Filling
  • 500g Pork mince
  • 1 Onion finely diced
  • 2 Cloves garlic
  • 4g Ground ginger
  • 4g Ground corriander
  • 7g Cumin
  • ½ tsp Tumeric
  • 50g Sweet soy sauce
  • 11g Sambal
  • Steam Bun
  • 100g Plain flour
  • 8g Sugar
  • 50g Lukewarm water
  • 2g Salt
  • 1.5g Dried yeast
  • Sambal
  • 12 Chillies
  • 12 Cloves garlic
  • 1 Onion
  • 2 tsp Salt
  • 4tsp Sugar
  • 2 Lime – zest and juice
  • Sesame oil
  • Laksa Foam
  • 3 Cloves garlic
  • 1 Red Thai chilli
  • 1 cm Ginger
  • 1tsp Coriander seeds
  • Generous handful Fresh coriander
  • 1 Kaffir lime leaf
  • 30ml Sesame oil
  • 2 Lemongrass
  • 400 ml Chicken stock
  • 400ml Coconut milk
  • 30ml Thai fish sauce


Pork Filling

Method: Take the finely diced onion and chopped garlic and sweat off until soft. Add pork mince and cook through. Add ginger, corriander, cumin and tumeric, sweat off for 10-15 more minutes. Add sweet soy sauce and sambal. Let simmer for a further 15-20 minutes. Season to finish and set aside to cool down.

Steam Bun

Method: Mix half the sugar and half the water and let bubble. Mix in the rest of the ingredients and form into 6 individual balls. Let proof.

When proven fill each bun with 35g of pork filling and either refrigerate the remainder of the pork filling. When the steambuns have been filled, let proof again underneath a greased bit of clingfilm to prevent sticking. When proven steam for 6 minutes and serve.


Method: In a food processor pulse the chillies, garlic and onion until finely chopped. In a flat round pot add a good splash of sesame oil, add the paste and sweat down without any colour on a low heat. Add the salt and sugar and cook down further for another 30 minutes stirring regularely to prevent sticking. The amount is more than enough for multiple servings, but it is such a nice thing that i recommend to double up the recipe as it keeps very well in a closed jar, personally i enjoy dipping salted crisp or prawn crackers in it for a midnight snack.

Laksa Foam

Method: Take the first 6 ingredients and blitz in a food processor. Add to a heavy bottomed pot with the sesame oil and sautee. Then add the chicken stock and coconut milk and bring to the boil, let simmer for 15 mins. Crush the lemongrass with the back of a knife and add to the soup.

Season with the Thai fish sauce, add a little at a time until just right, strain through a fine sieve and keep warm until needed. When ensembling the dish whizz up the laksa with a hand blender to foam up.


Dress the plates with some cucumber for freshness, poached kumquats, coriander, thinly sliced spring onions, baby pak choi, a nice dollop of the sambal and the warm steam buns. To finish spoon a generous amount of foam on the plate

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