Pork Bun along with the recipe for Ajar dipping sauce You can cook by yourself at home.

Pork Bun along with the recipe for Ajar dipping sauce You can cook by yourself at home.
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Pork Bun Crispy on the outside and soft on the inside! An appetizer menu that Pang really likes. Crispy bread, tender pork, and sweet and sour dipping sauce are the best. Today, I would like to invite you to make an appetizer menu. Bread with pork, I really like to eat it very much, but when I buy it, sometimes I find a little pork, some with oil, some not hot, and I cook it myself. You can eat it while it’s hot and scalding your mouth wherever you want! 555555


  • 6 crustless bread
  • Ground pork 150 grams
  • Sam Kler 1/2 tbsp.
  • 1 egg (just use 2 tbsp)
  • 1 tsp corn starch
  • soy sauce 1 tbsp
  • 1/4 teaspoon sugar
  • Vegetable oil for frying
  • coriander for decoration

raw materials for

  • 1/2 cup white sugar
  • 1/4 cup vinegar
  • 1/8 cup water
  • 1/2 tsp salt
  • 2 shallots
  • 1 cucumber
  • 1 red chili pepper

How to make pork buns

Bring the bread to dry and harden. Sun for 2-3 hours. Cut into 4 pieces and set aside.

Add minced pork, egg, corn flour, light soy sauce and sugar, mix well and set aside for 10 minutes.

Place the pork on top of the bread. Don’t make the pork face too thick. It won’t be ripe.

Place the pan on medium to low heat. add oil when the oil is hot Put the bread in and fry with the pork face down first. Fry until beautifully colored on both sides. Bring up.

When the side edges start to brown. You can go back. When the color starts to look beautiful, you can bring it up. Because when it was picked up The color will be a little darker.

How to make Ajar dipping sauce

Put sugar, vinegar, water, salt, simmer in a pot over medium heat, wait until it boils, reduce the heat to low heat, continue to simmer until it becomes a little sticky, turn off the heat and lift it.

Set aside until the sauce is cool. When eating, add cucumber, red onion and chili.

Pork Bun

That’s it, pork buns, snacks, delicious.

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