Wild Boar Bao Buns: The Viral Steamed Bun Trend to Try

Lift the lid on a bamboo steamer and a cloud of warm, yeasty steam rolls out. Inside, a row of pale buns sits plump and soft, still a little shiny. You fold one open, and it is like opening a warm, pillowy envelope. In goes a spoonful of sticky, savory meat, a few crisp pickles, and a scatter of peanuts, and then you fold it shut and take a bite. It is soft, salty, sweet, tangy, and crunchy all at once. Bao is one of the most shareable foods there is, and it is far easier at home than it looks. This version uses wild boar, which gives the filling a deep, slightly sweet, nutty flavor that suits the glaze perfectly.

Quick answer: To make wild boar bao buns, braise wild boar shoulder in soy sauce, hoisin, ginger, and garlic until it is fork tender. That takes about 3 and a half hours in a 275°F oven, or 45 minutes on high pressure in an Instant Pot. Pull the meat, toss it in the reduced braising liquid, and tuck it into soft steamed buns with quick pickled cucumbers, scallions, and crushed peanuts.

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What Are Bao Buns?

Bao are soft, fluffy steamed buns from Chinese cooking. The dough is slightly sweet and made with yeast, and it is steamed instead of baked, which gives the buns a smooth, pale, cloud-like texture with no crust. The most popular style for sandwiches is the folded bun, sometimes called gua bao, which is shaped like a small taco. It is traditionally filled with braised pork, pickled vegetables, and crushed peanuts. The soft bun works like a pillow for the rich filling, and the pickles and herbs add freshness and crunch.

Why Are Bao Buns Everywhere Online?

They are made for the camera. The soft, folded buns, the glossy glaze on the meat, and the bright pickles and herbs all look great, and a row of buns in a steamer is one of the most satisfying sights in a kitchen. They are also a project people love to share, because making a soft bun from scratch feels like a real accomplishment. And they are fun to eat. Bao are handheld, easy to customize, and perfect for serving a group, so each person can build their own.

Why Does Wild Boar Shoulder Work So Well for Bao?

Our Wild Boar Shoulder is exceptionally suited to slow cooking, and that is exactly what a bao filling needs. The meat has a darker color and a lower fat content than regular pork, with a delightful mix of sweetness and nuttiness. That flavor stands up well to a bold, sweet and salty glaze, so the meat still tastes like itself. Because the shoulder is naturally lean, it does best at lower temperatures, which keeps it from drying out. Braised gently in a seasoned liquid, it turns tender enough to pull into juicy strands that are easy to tuck into a soft bun.

What Goes Into the Braising Liquid?

The braise is simple and packed with flavor. Combine one half cup of soy sauce, one quarter cup of hoisin sauce, two tablespoons of brown sugar, two tablespoons of rice vinegar, four smashed garlic cloves, a thick slice of fresh ginger, one star anise, one teaspoon of Chinese five-spice powder, and two cups of broth or water. The soy sauce brings salt and depth, the hoisin and sugar add sweetness, and the vinegar keeps it from tasting heavy. As the boar cooks, the liquid turns rich and dark, and you will reduce it into a sticky glaze at the end.

How Do You Braise Wild Boar for Bao in the Oven?

1. Cut the wild boar shoulder into large chunks, about three inches wide, and pat them dry.
2. Season the chunks with salt and pepper and sear them in a hot, heavy pot with a little oil for 3 to 4 minutes per side, then take them out.
3. Add the soy sauce, hoisin, brown sugar, rice vinegar, garlic, ginger, star anise, five-spice powder, and broth to the pot, then scrape up the browned bits.
4. Return the meat to the pot so the liquid comes about halfway up the chunks, and bring it to a gentle simmer.
5. Cover the pot tightly and cook in a 275°F oven for about 3 and a half hours, until a fork slides in easily.
6. Let the meat rest in the covered pot for 20 minutes, then lift it out and pull it into bite-size strands.
7. Strain the braising liquid, simmer it in a wide pan for 10 to 15 minutes until it thickens into a glaze, and toss the pulled meat in it.

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Can You Make the Filling in an Instant Pot?

Yes, and it cuts the cooking time to under an hour. Cut the wild boar shoulder into chunks about two inches wide so they cook evenly. Use the sauté setting to brown the chunks, then turn the pot off. Add the soy sauce, hoisin, brown sugar, rice vinegar, garlic, ginger, star anise, and five-spice powder, plus one cup of broth. Lock the lid and cook on high pressure for 45 minutes, then let the pressure release naturally for 15 minutes. The meat should be fork tender. Lift the chunks out, pull them apart, and use the sauté setting to reduce the liquid into a sticky glaze before you toss the meat in it.

How Do You Make the Steamed Bun Dough?

The dough uses ordinary pantry ingredients. Mix three cups of all-purpose flour, one quarter cup of sugar, one packet of instant yeast, one teaspoon of baking powder, and half a teaspoon of salt in a large bowl. Add three quarters of a cup of warm milk and two tablespoons of neutral oil. Stir until a shaggy dough forms, then knead it on a lightly floured surface for 8 to 10 minutes, until it is smooth and springy. Add a splash more milk if it feels dry. Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for about an hour, until it doubles in size.

How Do You Shape and Steam the Buns?

1. Punch down the risen dough and divide it into 12 equal pieces.
2. Roll each piece into a ball, then roll it into a flat oval about four inches long.
3. Brush the top of each oval lightly with oil, lay a chopstick across the center, and fold the oval in half over it, then slide the chopstick out.
4. Set each bun on a small square of parchment paper, cover them loosely, and let them rest for 30 minutes until they look puffy.
5. Bring water to a boil in a pot fitted with a steamer basket, then place the buns in the basket with space between them.
6. Steam over medium-high heat for 10 to 12 minutes, without lifting the lid, until the buns are puffed and set.
7. Turn off the heat, wait 2 minutes, then lift the lid and remove the buns.

Why Rest the Shaped Buns Before Steaming?

The second rest lets the dough puff up one more time, which gives the buns a light, fluffy texture. If you steam them straight after shaping, they can turn out dense and doughy. Thirty minutes in a warm spot is enough, and the buns should look slightly swollen and feel soft when you touch them gently. Do not let them rest too long, because they can over-proof and collapse in the steam. If you see big bubbles on the surface or the dough sinks when you poke it, steam them right away.

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Why Wait Before Lifting the Lid?

Steamed buns are sensitive to sudden temperature changes. When you lift the lid right after the heat goes off, cold air hits the hot buns and they can shrink or wrinkle on the surface. Waiting a couple of minutes lets the steam settle and the buns cool a little in the pot, which keeps them smooth and round. Also keep the lid on during steaming, because lifting it lets out heat and can leave the buns pale or uneven. A glass lid is handy because you can watch without opening it.

Can You Steam the Buns in an Instant Pot?

Yes. Pour one cup of water into the Instant Pot and set a trivet inside. Place the buns on a small plate or in a steamer basket on the trivet, leaving space between them. Lock the lid, set the valve to venting, and use the steam setting for 10 minutes. When the timer ends, wait 2 minutes before you open the lid. This works well if your stove is busy with the braise, and it keeps the buns soft and moist.

What Goes Inside the Bun?

A good bao has a mix of soft, juicy, crunchy, and fresh. Start with a spoonful of the glazed pulled boar. Add a few slices of quick pickled cucumber, which are made by tossing thin cucumber slices with a quarter cup of rice vinegar, a tablespoon of sugar, and a pinch of salt for 15 minutes. Add a scatter of sliced scallions, a few cilantro leaves, and a sprinkle of crushed roasted peanuts. A small drizzle of hoisin sauce and a few drops of sriracha finish the bun. Fold it shut and eat it right away.

What Should You Serve With Bao?

Bao are fun as a main course for a casual dinner. Set out a platter of buns with bowls of the filling and toppings, and let everyone assemble their own. Serve a crisp cabbage slaw dressed with rice vinegar and sesame oil on the side, along with a bowl of steamed rice or a simple cucumber salad. A pot of hot tea or a cold beer is a good match. Because the buns are small, plan on two or three per person.

What Are the Most Common Bao Mistakes?

Cooking the Boar Too Fast

High heat makes shoulder tough. Stay at 275°F in the oven, or give the Instant Pot the full 45 minutes.

Skipping the Glaze Reduction

Thin braising liquid makes the buns soggy. Reduce it until it turns thick and sticky.

Skipping the Second Rest

Buns that do not puff before steaming turn out dense. Give them 30 minutes.

Lifting the Lid Too Soon

A sudden blast of cold air can wrinkle the buns. Turn off the heat and wait 2 minutes first.

Overfilling the Buns

Too much filling makes the buns tear and fall apart. Use a modest spoonful.

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Troubleshooting: What Went Wrong and How to Fix It

My Buns Were Dense

The dough may not have risen long enough, or the buns skipped the second rest. Let the dough double and let the shaped buns puff before steaming.

My Buns Were Wrinkled

The lid was lifted too fast. Turn off the heat and wait 2 minutes before you open it.

My Boar Was Tough

It needs more time. Cover it and keep cooking until a fork slides in easily.

My Filling Was Too Wet

Reduce the braising liquid longer, until it coats the back of a spoon, before you toss the meat in it.

Frequently Asked Questions

What cut of wild boar is best for bao?

Shoulder is a great choice. It turns tender and juicy in a slow braise and pulls apart easily for a soft bun.

How long does it take to braise wild boar shoulder?

About 3 and a half hours in a 275°F oven, or 45 minutes on high pressure in an Instant Pot with a 15 minute natural release.

Can I use store-bought buns?

Yes. Ready-made bao buns from an Asian grocery store only need a few minutes of steaming, and they are a handy shortcut.

Why are my steamed buns not fluffy?

The dough may need more rising time, or the buns skipped the second rest. Both help the buns turn light and soft.

What are the best toppings for bao?

Quick pickled cucumbers, scallions, cilantro, crushed peanuts, and a drizzle of hoisin and sriracha all work well.

Where can I buy wild boar shoulder online?

You can order our Wild Boar Shoulder online and have it shipped to your door.

Ready to Make Bao at Home?

If you want to buy wild boar shoulder online, we make it easy. You can order wild boar online without a trip to a specialty butcher, and it ships right to your door, ready for your next bao night. Browse the full wild boar collection to find the best place to buy wild boar online for braises, sandwiches, and slow-cooked dinners. For questions about wild boar bao buns or where to buy wild boar shoulder, call us at 800-674-8426.