Pork bao buns (Char Siu bao)

By Vanessa Gianfrancesco
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
char_siu_bao_pork
YIELDS
6 BUNS

Ingredients

ROAST PORK (CHAR SIU)

  • 1 pound (454 g) boneless pork butt, cut into long 1-inch (2.5 cm) thick slices
  • 3/4 cup (180 ml) prepared Char Siu Sauce
  • 1/4 cup (60 ml) soy sauce
  • 1-inch piece fresh ginger, grated
  • 1/4 cup honey

SANDWICHES

  • 6 prepared bao buns
  • 2 tablespoons hoisin
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • Scallions, cut on a long thin bias
  • Shredded daikon, carrots
  • Chilies, sliced thin

SPECIAL EQUIPMENT

  • Bamboo steamer

Directions

PORK

  1. In a baking pan, massage the char siu sauce, soy, ginger, and honey into the pork, cover and refrigerate overnight. 
  2. Preheat oven to 250 F (120 C).
  3. Transfer to a pan fitted with a rack, reserving the marinade, and roast in for two and a half hours, basting the meat with the reserved marinade halfway through.
  4. Every 30 minutes, turn the meat and baste. 
  5. Turn the oven up to 425 F (220 C) and cook for ten minutes until nicely charred.  Remove from the oven and let rest.
  6. When cool enough to handle, slice the meat, then keep warm for the sandwiches.

SANDWICHES

  1. Line the steamer basket with paper or cabbage leaves, arrange the prepared buns and steam for five to six minutes.
  2. Whisk together hoisin, oyster sauce, soy and vinegar to make a sauce.  Arrange the warm roast pork on the buns with the sauce, garnish with scallions, chilies, daikon, and carrots, and serve hot.

Watch Let's Brunch Fridays at 8pm ET on CTV Life Channel

Follow Vanessa Gianfrancesco: