CTV Recipes
Search Recipes
Pork bao buns (Char Siu bao)
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
- In a baking pan, massage the char siu sauce, soy, ginger, and honey into the pork, cover and refrigerate overnight.
- Preheat oven to 250 F (120 C).
- 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.
- Every 30 minutes, turn the meat and baste.
- Turn the oven up to 425 F (220 C) and cook for ten minutes until nicely charred. Remove from the oven and let rest.
- When cool enough to handle, slice the meat, then keep warm for the sandwiches.
SANDWICHES
- Line the steamer basket with paper or cabbage leaves, arrange the prepared buns and steam for five to six minutes.
- 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.
.jpg)
