• Wild Boar Carcass                                          
  • Oyster Sauce                                                  
  • Shaoxing Rice Wine                                       
  • Miso paste                                                     
  • Soft brown Sugar                                           
  • Garlic Salt                                                       
  • Caster Sugar                                                   
  • 1lb Plan Flour                                                 
  • Soy Sauce                                                       
  • Sugar                                                              
  • Sunflower oil                                                  
  • 1 Spring Cabbage
  • 1 Shallot
  • Garlic
  • 1 Red Chili
  • Cider Vinegar
  • Japanese Rice Vinegar
  • Mustard Seeds
  • Instant Yeast
  • Salt
  • 50ml Milk
  • Fresh ginger


Butcher the carcass to remove the shoulder.   Prepare a marinade by combining Oyster sauce, Shaoxing rice wine, Miso paste, soft brown sugar, garlic salt and Soy sauce.

Pierce the shoulder with a sharp knife then smother with the marinade then wrap in Traeger paper.

Butcher the carcass to remove the short ribs.  Smother with the marinade then wrap in Traeger paper.

Place into a Traeger at 160°C/320°F overnight.

Finely slice a spring cabbage and shallot.  Peel 4 cloves of garlic and crush with a knife and split a red chili.  Place all in a zip lock bag.  Add a generous amount of cider vinegar, a splash of Japanese Rice vinegar, a sprinkle of mustard seeds and a sprinkle of caster sugar.  Mix and then seal, removing any air from the bag, Pop in a tray and cover with a weight before refrigerating.

To create the Asian Bao Buns – place 1lb all-purpose flour into a mixing bowl.  Combine instant yeast with a small amount of sugar and add a small amount of warm water.  Add a pinch of salt and a pinch of sugar to the flour and mix well.  Pour the yeast mix into 200ml of water before adding 50ml milk, a tbsp of sunflower oil and a few drops of rice wine.  Combine with the flour.  Pour out onto a floured surface and work the dough until it is elastic.  Place the dough into a bowl with a floured surface to avoid stickling.  Cover with a damp cloth.  Refrigerate overnight.

Flour the surface and turn out the boa buns.  Push out the air and sprinkle with baking powder over the surface.  Fold and work through.   Roll the dough out to form a sausage around an inch in diameter.  Cut into bun sized slices.  Roll each portion into a ball and slightly flatten.  Roll out into an oval and brush the surface with oil.  Fold over a pair of chop sticks and then remove.  Repeat for all the buns.  Place each bun onto parchment paper and then cover with a damp cloth for an hour ½ to prove.

Remove the meat from the Traeger to rest.   Cut the shoulder into little chunks.

In a warm pan create a BBQ sauce by combining rice wine, oyster sauce, miso, soy sauce, sweet chili sauce and brown sugar.   Grate in some fresh garlic and two cloves of garlic.  Pour in the meat from the shoulder and stir through the sauce.

Steam the Bao buns for 8 minutes. 

Brush the ribs with the BBQ sauce and place back in the Traeger for 10 minutes each side.

When the Boa buns are ready, paint the inside with the BBQ glaze.  Add meat and the pickled cabbage.  Serve and enjoy.