Char Siu Bao {Roast Pork Buns} #SundaySupper
Author: Susan Palmer
There are many components to making char siu bao - you must let your pork rest in the marinade, proof your bao dough and then steam the buns. The end result is completely worth it though. Traditionally the filling is tinted bright red, feel free to add some drops of red food coloring for a little holiday cheer.
Ingredients
For the char siu (roast pork):
  • 2 pounds pork loin, excess fat removed, cut into 3 pieces lengthwise
  • ½ cup hoisin sauce
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons ginger, finely minced
  • 2 tablespoons garlic, finely minced
  • 2 teaspoons Chinese five spice powder
  • a few dashes of white pepper
For the char siu filling:
  • 2 cups prepared roast pork, cut into ½ inch dice
  • ⅓ cup hoisin sauce
  • ⅓ cup soy sauce
  • 3½ tablespoons oyster sauce
  • 3 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • a few dashes of white pepper
  • Equipment needed: parchment paper cut into 3x3 squares and bamboo steamer
Instructions
For the char siu:
  1. In a bowl, whisk together the hoisin, honey, soy sauce, sesame oil, ginger, garlic, five spice powder and white pepper.
  2. Place the pork loin in a resealable ziplock bag an pour the marinade in. Refrigerate for at least 3 hours or overnight.
  3. Pre-heat the oven to 350 degrees F.
  4. Remove the pork loin from the marinade and place on a aluminum foil lined baking sheet. Bake for 30 minutes, remove from oven and increase the temperature to 450 degrees F.
  5. Using the reserve marinade or ¼ cup honey brush over the top of the pork.
  6. Place back in the oven and cook for 15 additional minutes or until the center reaches 165 degrees and a nice crust is achieved.
  7. Let cool slightly, before dicing. You will not use all the pork. Reserve additional for another purpose.
For the bao:
  1. Roll the bao dough into a log and cut into 12 pieces. Take each piece and flatten it a bit with your hand forming a circle.
  2. Spoon 1 to ½ tablespoons of filling (careful not to overfill) onto the dough and bring up the edges, pinching at the top to seal. Place on a square of parchment paper and repeat.
  3. Let the prepared buns rise for 30 more minutes.
  4. Pre-heat your steamer and place the buns in the steamer, careful not to overcrowd (depending on the size, 4 at a time is best).
  5. Steam for 15 minutes and enjoy!
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/char-siu-bao-roast-pork-buns-sundaysupper/