Bao Buns Recipe imageBao Buns Recipe imageBao Buns Recipe image
Bao Buns Recipe imageBao Buns Recipe imageBao Buns Recipe image

INGREDIENTS

Bao Buns

250g special white flour

4g dry yeast

2.5g Baking powder

5g sugar

5g milk powder

200g warm milk

Char Sui Pork (BBQ Pork)

1kg Pork neck

2 tsp salt

1 tbsp soy sauce

1 tbsp sugar

1 tsp five spice powder

1 tbsp hoisin Sauce

1 tsp sesame oil

Red food colour powder

Spring onion

Water

Method:

Bao Buns

  • Mix the flour, sugar, milk powder and baking powder in a large bowl. Dissolve the yeast in warm milk, then add milk and yeast mix to the flour mix. Mix into a soft dough.
  • Tip the dough out and roll into a long sausage shape, about 3cm thick, cut the dough into 40-45g peices. Pin into a ½ cm thick oval shape.
  • Brush lightly with vegetable oil on half of the dough across the centre of the oval and fold over onto itself to form a bun. Transfer it onto an oil sprayed steamer basket. Let the buns prove for 40 minutes in a warm place until it has doubled in size.
  • Brush lightly with vegetable oil on half of the dough across the centre of the oval and fold over onto itself to form a bun. Transfer it onto an oil sprayed steamer basket. Let the buns prove for 40 minutes in a warm place until it has doubled in size.

BBQ Pork

  • Slice pork neck to about a 1cm thickness and and lightly score the pork.
  • Combine all other ingredients in a bowl and mix well. Rub the marinade all over the pork and refrigerate overnight.
  • Prep the Ozpig and Smoker Oven to around 160°C.
  • Put the pork directly onto the rack with a water pan on the rack below.
  • Depending on the size of your pork, mine was around 700g, cook for around 45 minutes. Turn the pork over at the half way mark to get some colour on both sides.
  • Remove from the oven and allow to rest before slicing or dicing.
  • For the bao filling, dice the cooked pork and in a pan heat pork, hoi sin, soy sauce, sliced spring onions and a little water. Cook to a nice thick consistency.

Chicken

  • Slice the chicken thigh in to strips.
  • Combine soy sauce, five spice, chilli, salt, pepper and corn flour. Marinate the chicken over night.
  • Prep the pig and heat vegetable oil in the camp oven to around 180°
  • Make an egg wash and season the flour with salt. 4. Dip the marinated chicken in the egg wash and coat with seasoned flour.
  • Fry chicken until browned and crispy.

Product Specification Table

Specification Traveller Series 2 Big Pig
Height
(ground to top of chimney)
160cm 154.5cm 193cm
Height
(ground to cooking surface)
63.5cm 70.5cm 75.5cm
Width
(side to side)
50cm 55cm 120cm
Cooking Surface 35cm x 25cm 
BBQ Plate
26cm diameter round plate &
34cm x 24cm large plate
49cm x 21cm
Removable stove top
Weight 16kg 18kg 39kg
Door Opening 26cm Diameter 26cm Diameter 41cm x 16cm 
Chimney Length 3 x 350mm pieces 3 x 300mm pieces 3 x 450mm pieces
Chimney Diameter 58mm 58mm 75mm

THERE'S AN OZPIG FOR EVERYONE!

OVEN SMOKER

Perfectly paired with the Series 2 and Big Pig.

SERIES 2

The original, versatile all-rounder.

BIG PIG

Built for memorable home entertaining.

TRAVELLER

Built with one purpose in mind and it’s all in the name.

Choosing your Ozpig is just the beginning...

TIPS AND TRICKS

GET TO KNOW YOUR OZPIG

Ozpig stoves are tailor made for the outdoors. We created the Ozpig with a passion for the outdoors and a love for outdoor cooking and heating. With our unique open door, open top design, we have created outdoor stoves that give you flexibility in cooking while maximizing heat for your outdoor space.

OZPIG OVEN SMOKER BEGINNERS GUIDE

We're excited you're joining us on this journey and we want to provide you with expert guidance, tips and tricks. Here at the Ozpig Oven Smoker Beginners Guide, you'll find everything from temperature and time charts, to understanding different types of fuel and how they work. We're glad you're here, simply click the tiles below to get started!

3 YEAR WARRANTY

BUILT TOUGH TO WITHSTAND AUSSIE CONDITIONSThe Ozpig is born and bred in Australia and we know just how tough the conditions can be. With this knowledge behind us we’ve developed a 3 year limited structural warranty to give you piece of mind when it comes to buying your Ozpig. Unlike other cheaper products on the market only offering a 1 year warranty, we stand behind our product and know with the right care, your Ozpig will last as long you. Buy with Ozpig knowing you’re covered.

An Aussie Story

The Ozpig is a clever Aussie invention created by a family with a love of the great outdoors. Hearty appetites and a passion for travel inspired the Shepherd family to develop a unique, multipurpose cooker that offers convenience and endless cooking options.

Great bit of kit

We have the ozpig series 2 under a patio. Only just bought the house and the pig so we haven't got it in a specific final spot just yet. But having these extra offset and pieces helps keep smell and smoke (not that there is much using nice ironbark) definitely recommend this kit for use under a patio. Plus fast and easy postage made buying them easy as. 5 Stars

Big pig - loving it

We love our big pig . It’s so beautiful to sit around having the large opening and we are loving the smoker having started making beef jerky . We had a baby pig but this one is hands down the best

Series 2 - a genuine belter!

Series 2 - a genuine belter! Loving my series 2! During my "burning in" tests it really does belt out some heat, one of the primary reasons for the purchase. Guaging heat, I've cooked a couple of hamburgers and some stove top coffee all with great success. My only suggestion is when you've finally decided to treat yourself to a piggy, super treat yourself and get as many of the accessories as you want at the same time. You'll want to use em and I guarantee you'll go back and buy them anyway. No sell, thats a fact, so go the full hog! (thats a pun) Great service, fast post and I'm genuinely looking forward to the colder weather kicking in.

Exactly what I was looking for

- I was looking for something wood-fired and portable that I could take anywhere to boil water and cook a meal on and that could also be my home BBQ. The Pig is simpler and safer than a camp fire and a great back-up at home if everything goes down. I’ve only done BBQs so far and I’m enjoying the added wood-smoke taste. Looking forward to cooking more sophisticated meals down the track.