Paleo Char Siu Bao (Cantonese BBQ Pork Buns)

Delight your taste buds with these Paleo Char Siu Bao, a wholesome twist on the classic Cantonese BBQ pork buns! Bursting with flavor, these buns feature tender pork tenderloin marinated in a savory-sweet glaze of coconut aminos, honey, and aromatic spices like garlic and ginger. The fluffy bun dough is crafted from almond and tapioca flours, making it completely grain-free and paleo-friendly without skimping on texture. With a golden, oven-baked finish that’s as satisfying as the traditional version, this recipe is perfect for those following a paleo diet or anyone seeking a healthier take on a beloved dim sum favorite. Whether you’re serving them fresh from the oven as an appetizer or a main course, these buns promise to impress with their irresistible flavor and nutrient-packed ingredients.

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 3 tablespoons coconut aminos
• 2 tablespoons honey
• 2 tablespoons coconut sugar
• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 0.5 teaspoon red food coloring (optional, for color)
• 1 pound pork tenderloin, cut into small strips
• 2 cups almond flour
• 0.5 cup tapioca flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup coconut milk
• 1 large egg
• 1 teaspoon sesame oil

Directions

Step 1

In a bowl, combine the coconut aminos, honey, coconut sugar, coconut oil, minced garlic, grated ginger, and red food coloring (if using) to create a marinade.

Step 2

Place the pork tenderloin strips into the marinade and let it sit for at least 30 minutes, or overnight for better flavor penetration.

Step 3

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 4

While the pork is marinating, prepare the bun dough by mixing almond flour, tapioca flour, baking powder, and salt in a large bowl.

Step 5

Create a well in the center of the dry ingredients and add coconut milk, egg, and sesame oil. Mix until a dough forms. If too sticky, add a bit more tapioca flour.

Step 6

Once marinated, place the pork on the prepared baking sheet and bake for 20-25 minutes or until fully cooked. Remove and let cool slightly.

Step 7

Increase oven temperature to 400°F (205°C).

Step 8

Divide the bun dough into 8 equal portions. Flatten each piece into a round disc about 4-5 inches in diameter.

Step 9

Place a spoonful of the cooked pork in the center of each dough disc. Fold the edges up and pinch them together to seal the pork inside the bun.

Step 10

Place the buns seam side down on a tray lined with parchment paper.

Step 11

Bake the buns in the oven for 10-12 minutes or until they are golden brown and cooked through.

Step 12

Remove the buns from the oven and allow to cool slightly before serving. Enjoy your Paleo Char Siu Bao!

Nutrition Facts

Serving size	(1158.7g)

Amount per serving	% Daily Value*
Calories	2672.5

Total Fat 148.2g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 8.0g
Cholesterol 550.6mg	0%
Sodium 2857.8mg	0%
Total Carbohydrate 188.2g	0%
Dietary Fiber 21.3g	0%
Total Sugars 93.3g
Protein 166.4g	0%

Vitamin D 85.5IU	0%
Calcium 499.5mg	0%
Iron 13.8mg	0%
Potassium 2261.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 24.2%

Carbs: 27.4%