Pork Sung aka Pork Floss Buns are my all time favorite Chinese Bakery Bread. Savory with just a touch of sweetness and creaminess from the mayo— its just perfect ?
Almost every time I visit a Chinese bakery with my parents when I was younger, I would get this. Costing only $0.75, it, with some nǎi chá (milk tea) on the side, $0.50, makes a solid breakfast.
For this recipe, you have the option to make a Sourdough or Yeasted version. Links provided in the recipe below to the yeasted and sourdough asian bread rolls. Make sure that if you want oval buns, you shape accordingly (noted in Step 2 here).
Looking for something similar? Check out my Baked Ube Bun [Sourdough or Yeasted] recipe!
Pork Sung Buns
- 3 tbsp mayonaise
- 1 tbsp sweetened condensed milk
Pork Sung Mix
- 1 cup pork sung/pork floss
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1/4 sheet nori cut into strips
Make the bread
- Once doubled, transfer the dough onto a lightly floured work surface. Divide the dough into 6 even pieces. Roll out each piece into an oval and roll it up from the long side. It should be a log with tapered ends. Place it on a lined baking tray, cover with plastic wrap and let rise for about 1.5-2 hours.
- Preheat oven to 350F. Make the egg wash by beating egg and water together. Brush the top of the buns with the egg wash, sprinkle with with sesame seeds. Bake for about 15 minutes or until the top is golden brown.
- Let cool for about 5 minutes on the baking sheet. Enjoy warm or room temperature. Store in an airtight container or zip top bag for up to 5 days at room temperature, longer in the fridge.
Assemble the bun
- Make the mayo mixture: combine mayo and condensed milk
- Make the pork sung/pork floss mixture: combine pork sung/pork floss, sesame seeds & nori
- Assemble: Using a knife, make a cut in the center of the bun about 3/4 the way down. Smear mayo inside and the top of the bun and then dip the bun into the pork sung mixture