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Thai Pork Buns that start with frozen dough and end with “where did they all go?”
These Baked Thai Pork Buns don’t need a steamer or a long prep time. Perfect for busy nights.
Forget fancy steamed buns. These Thai Pork Buns are easy, baked, and packed with flavor. You start with soft dinner roll dough and stuff it with juicy, marinated pork. The result? Golden buns with a sweet, spicy, and tangy bite that will keep you reaching for more.
Why You’ll Love These Thai Pork Buns:
- Super easy: Use store-bought dough and leftover pork
- Big flavor: Sweet, salty, tangy, and just a little heat
- No fuss: No steamers or special tools needed
- Great for sharing: Perfect for lunchboxes, snacks, or casual get-togethers
- Bake ahead: Tastes great warm or cold, and freezes well too
These Thai Pork Buns taste like hours of work but take way less. Cheat code approved.
Print
Thai Pork Buns (The Easy Kind!)
- Prep Time: 20 minutes
- Proofing time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
These are not the fancy steamed buns you see at dim sum. These are simple, baked Thai-style pork buns, and they’re so good, you’ll want to eat more than one.
Ingredients
- About 2 cups of shredded or pulled pork (slow-broiled or cooked until tender and juicy)
- Dough for 12 dinner rolls (use store-bought frozen dough, just thaw it first)
Quick Thai-style Marinade:
Mix the following:
- 2 tablespoons white vinegar
- 2 tablespoons neutral oil (skip this if your pork is already fatty)
- 1 tablespoon soy sauce
- A pinch of ground ginger
- A pinch of chili powder or cayenne
- 3 teaspoons garlic, mashed into a paste
- 1 teaspoon sesame seeds, crushed or puréed
- 1 teaspoon white sugar
Instructions
- Mix the marinade with the pork in a pan. Cook just long enough to burn off the sharp vinegar taste, but keep the meat juicy and flavorful.
- Flatten out each piece of dough by hand. Stretch it a little.
- Spoon in about 1 tablespoon of the pork mix. Pinch the dough closed over the filling.
- Place each filled bun on a parchment-lined tray.
- Let them rise for about 30 minutes.
- Brush the tops with a beaten egg for that golden finish.
- Bake at 360°F (182°C) for 15–20 minutes, until golden brown.
Hot, juicy, and full of flavor, these Thai pork buns are the kind of snack that disappears fast. No fuss, just good food.
Notes
Created, prepared, tried, and tested by Corlea (own recipe) from SA Tasty Recipes, Saffas Daily Recipes
Thai Pork Buns you can make with leftover pork and simple pantry ingredients. Ready in under 30 minutes.
This recipe shows how to turn simple ingredients into bold, flavorful Thai Pork Buns with minimal effort. The pork is juicy, the dough is soft, and the marinade packs just enough heat. It’s fast, easy, and perfect for using up leftovers.
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