Barbecue Pork Buns: A Mexican-Asian Fusion by Chef Yerika Muñoz

Barbacoa Pork Buns: Una Fusión de Sabores que Sorprende

In my career as a Chef, I have always found it fascinating how culinary traditions from different cultures can complement each other, creating something completely new and exciting. Barbecue Pork Buns are an example of how respect for cultural roots, combined with innovation, can result in a unique culinary experience. This recipe was born from my passion for exploring the commonalities between Mexican gastronomy and, thanks to my travels as a Chef on Crystal Cruises, Asian cuisine. Their combination therefore represents two traditions that share a deep appreciation for intense flavors, balanced textures and artisanal methods.

Inspiration Behind the Fusion

The idea of fusing Mexican barbacoa with traditional Asian buns comes from a desire to connect tradition and modernity in one bite . In Mexican cuisine, barbacoa is a symbol of family gatherings and celebrations, where slow cooking time and smoky flavors take center stage. On the other hand, Asian buns represent ingenuity in simplicity: a soft, fluffy dough that enhances any filling it is paired with.

Creating this fusion allowed me to capture the best of both worlds. The deep, spicy, smoky flavors of the barbecue contrast beautifully with the light, slightly sweet texture of the buns, offering a complete dining experience.

The Connection Between Cultures

Mexico and Asia share more similarities than we might imagine. From the Asian influence in the cuisine of states like Sinaloa, where ingredients like soy and chiles are mixed into unique recipes, to the shared love of using masa as the base of many dishes, both traditions celebrate food as a vehicle for connection.

This recipe not only aims to surprise, but also to demonstrate how cooking can be a bridge between cultures, highlighting the elements that unite us rather than the differences. In addition, buns offer a different and fun presentation, perfect for those looking for something new and to surprise their guests.

Barbecue Pork Buns are not only a delicious dish; they are also versatile and adaptable. You can serve them as a sophisticated starter at a dinner party, as a casual option at a gathering of friends, or even as a reinterpretation of barbecue at a special event. They are perfect for those looking for an explosion of flavor in a modern format, without sacrificing the essence of traditional cuisine.

These buns are also a reminder that innovation doesn’t mean forgetting your roots, but rather respecting them while reimagining them to create new culinary experiences.

Ingredients for Barbecue Pork Buns

For the pork barbacoa filling:

• 500 g pork (shoulder or belly), cut into small pieces.

• 1 tablespoon vegetable oil.

• 3 cloves garlic, minced.

• 1 large white onion, chopped.

• 2 dried guajillo chiles, hydrated and blended.

• 1 chipotle chili in adobo.

• 1/4 cup apple cider vinegar.

• 1/4 cup beef or pork broth.

• 1 tablespoon brown sugar.

• 1 teaspoon of cumin powder.

• 1 teaspoon smoked paprika.

• Salt and pepper to taste.
  

For the bun dough:

• 3 1/2 cups of wheat flour.

• 2 teaspoons instant yeast.

• 1/4 cup sugar.

• 1 1/4 cups warm water.

• 1/4 cup vegetable oil.

• 1/2 teaspoon salt.
  

Frosting (optional):

• 2 tablespoons soy sauce.

• 1 tablespoon of honey.

• 1 tablespoon of water.
  

Preparation Instructions

Step 1: Prepare the pork barbecue filling

1. Brown the pork: Heat the oil in a large skillet over medium heat. Add the pork pieces and brown on all sides.

2. Flavor Base: Add the garlic and onion, cooking until soft.

3. Season: Add the blended chiles, chipotle, vinegar, sugar, cumin, paprika, salt and pepper. Mix well.

4. Slow cooking: Add broth, cover and cook on low heat for 1-2 hours, until the meat is tender and shreds easily. Allow to cool slightly and shred the meat.
   

Step 2: Prepare the dough for the buns

1. Activate the yeast: Mix warm water, sugar and yeast in a bowl. Let sit for 5 minutes until foamy.

2. Mix ingredients: In a large bowl, combine flour and salt. Add yeast mixture and oil. Knead until dough forms a soft, elastic dough (about 10 minutes).

3. Let it rest: Place the dough in a greased bowl, cover it and let it rest for 1 hour or until it doubles in size.
   

Step 3: Assemble and cook the buns

1. Divide and fill: Punch down the dough to deflate it and divide it into 12 equal portions. Form balls and flatten slightly. Place a spoonful of filling in the center of each portion and seal the edges to form a bun.

2. Steaming: Place buns on waxed paper squares in a steamer basket. Steam over medium heat for 15-18 minutes until fluffy and cooked through.
   

Step 4: Frosting (optional)

1. Mix the soy sauce, honey and water.

2. Brush the buns as they come out of the steamer for a shiny finish and a slightly sweet flavor.
   

A Journey of Flavors without Borders

This recipe represents my philosophy as a chef: celebrating traditions while exploring new horizons. Barbecue Pork Buns are an invitation to discover how cooking can tell stories of adaptation, creativity and connection, transforming common ingredients into something extraordinary.

I invite you to try this recipe at home and let yourself be carried away by the magic of the flavors that unite two worlds!