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bholus10 02-05-2010 06:05 AM

Baked Char Siu Bao - Buns With Minced BBQ Pork (Chinese Recipes)
Prep Time: 3+ hours | Cook Time: 3+ hours | Serves: 8
Appetizers » Pork » Chinese


If you know what Char Siu Bao is, you already know how delicious these hot little buns are. They can be baked or steamed, but both have soft, slightly sweet, pillowy dough wrapped around a savory and sweet filling of thick sauce and minced BBQ'd [COLOR=#2B65B0 ! important]pork[/COLOR].

Please note that if you decide to make this, you will need several hours on multiple days to complete this. The internet is deceiving, and while none of this is terribly difficult, it IS time consuming! The pork needs many hours or days of marinating and refrigerating, and my dough took a total of 5 hours to rise. That being said, if you love bao as much as I do, these will be worth it.

Makes 16 bao with leftover pork (which is a good thing).

Make the Char Siu (BBQ'd Pork)

Your first ingredients:

About 2-2.5 lbs of pork ****/shoulder
1 1/2 TB dark soy
1 1/2 TB light soy
1 1/2 TB honey
1/4 tsp salt
1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients)
2 TB whiskey
3 1/2 TB Hoisin sauce
pinch pepper
1/2 tsp five spice powder

The rest of the ingredients can be found below, in their corresponding recipe sections.

bholus10 02-05-2010 06:06 AM

Step 1:

Line a large roasting pan with foil. Mix up all ingredients except the pork and set aside.

bholus10 02-05-2010 06:06 AM

Step 2:

Cut your pork into 1"x1" strips, trimming away excess fat. Place in the roasting pan and pour the sauce over the top.

Turn to coat, and let marinate for 4 hours or up to overnight.

bholus10 02-05-2010 06:06 AM

Step 3:

When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes. Broil pork for 20-30 minutes. Turn and baste at 8 minute intervals. Pork is done when the thickest section is cooked all the way through (no pink). Watch for burning sugar, and some of the edges will and should get a little crispy. If your pan turns dry (mine didn’t), add a little water a few TB at a time. Looks like this when done:

Let cool to room temp, and refrigerate for 4 hours or up to overnight. Now, this stuff is absolutely delicious on its own. Use in stir-fries, sandwiches, chop up and put in soba, udon or ramen soup. I will definitely make this again.

bholus10 02-05-2010 06:07 AM

Step 4:

Make the filling

You’ll need:

4 tsp oyster sauce
1 1/2 tsp dark soy
4 tsp ketchup
1 TB sugar
pinch pepper
6 TB chicken broth
1 tsp sesame oil

1 TB peanut or vegetable oil
2/3 cup minced onions
1 cup roast pork
2 tsp Shao-Hsing wine or sherry

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