Hakka BBQ Pork Buns - Mini 280g

Product Code: 5292

280g (approx 8pcs x 35g) x 12 packs

Fall in love with Hakka’s soft and fluffy buns! Barbequed pork and shallots are topped off with a traditional sweet sauce. YUM CHA!

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Wheat Flour (33%), Water, BBQ Pork (17%)[Pork, Sugar, Water, Hoi Sin Sauce, Soy Sauce, Salt, Mineral Salt (451, 450), Colour (124, 102, 110), Smoke Flavour], Sugar, Wheat Starch, Vegetable Oil, Shortening (Vegetable), Soy Sauce, Baking
Powder, Oyster Sauce, Raising Agent (503), Flavour Enhancer (621), Sesame Oil, Lye Water, Spices, Colour (124, 102, 110).


Allergen Information: Contains Gluten (Wheat), Soybean, Fish (Oyster), Sesame. 
The premises where this product is made uses egg, crustacean, seafood and sulphites.

Nutritional Information

Nutritional Information
Servings Per Pack: 4 Avg Qty
Per Serve
Avg Qty
Per 100g
Serving Size: 70 g (2 pcs)
Energy  763 kJ 1090 kJ
(183 Cal) (261 Cal)
Protein 5.3 g 7.5 g
Fat - Total 2.4 g 3.4 g
     - Saturated 0.8 g 1.1 g
Carbohydrate - Total 34.2 g 48.9 g
                   - Sugar 9.0 g 12.8 g
Sodium 217 mg 310 mg

Note: Nutritional values are based on average figures and 
on standard product formulation. Actual portion size and 
nutritional values may vary. Ingredients are subject to seasonal variation.  


Cooking Instructions

Steam frozen buns over rapidly boiling water for 10-15 minutes.

Deep Fry
Defrost in refrigerator over night. Pre-heat oil to 170-180°C & deep fry buns for 2-4 mins until golden brown. Drain oil & serve.

Microwave Oven (900W)
Sprinkle some water on the buns before microwaving on high for 20-30 secs if thawed, or 35-45 secs if frozen (cooking time is for 2 pieces).

Results may vary according to appliance used and portion size. Please adjust cooking time/s and temperature/s if necessary.


The information above is intended as a guide. Hakka Foods has provided product and nutritional information that was correct at time of publication. However, as ingredients do change from time to time please check the packaging before consuming. If you need more information, please contact us for further enquiries