Description
This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate–a plate with holes to allow steam to pass–is required to make these tasty buns.
Ingredients
- ½ pound boneless pork loin roast
- ½ cup barbecue sauce
- 3 tablespoons shallots, chopped
- ⅓ cup chicken broth
- 1 tablespoon dark soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- 1 recipe Chinese Steamed Buns
Instructions
- Mix together pork
- barbecue sauce
- shallots
- flour
- chicken stock
- soy sauce
- oil
- and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle
- (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle
- and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled
- about 30 minutes.
- Bring water to a boil in wok
- and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate
- leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat
- or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of buns until all are cooked.
Prep Time: 50 mins
Cook Time: 50 mins
Total Time: 9 hrs 40 mins
Servings: 24