Char sui buns are a big hit in our home. They are great for breakfast, afternoon tea or even parties.
Char Siu Bao
The Story
These buns freeze well, hence I make a big batch. Leftovers gets bagged and into the freezer for busy/rainy days
Char Siu Bao
Slow roasted pork stuffed into buns and steamed.
Ingredients
char sui stuffing
- 2 kg pork shoulder cut
- 1 packet charsui powder
- 2 tbs each of dark & light soya sauce
- 2 tbs each of onion & garlic powder
- 1/2 cup honey or brown sugar
- 1&1/2 cup orange juice
baos/buns
- 1 kg flour
- 2 tsp salt
- 2 tbs sugar
- 2 tsp instant active dry yeast
- 4 tbs oil
- 3 cup tepid milk
Instructions
- Marinate the pork with all the ingredients in a roaster pan with lid preferably overnight in the fridge.
- Roast at 180° for 2-3 hours till well done and charred slightly. Remove and cool completely. Skim off the any congealed lard/fat on top. Dice up the meat pea size and mix thoroughly with the gravy that has jelled up at the bottom. At this point, this is the time to taste the meat and see if it requires any more seasoning.
- For the buns, knead the dough in a stand mixer, allow it to proof till double in size. Punch down, and divide the dough into 24 balls. Keep covered.
- Roll out each ball one at a time to the size of approx 4" with the outer side thinner and the middle thicker. Spoon in the meat filling, gather the sides and pinch. Place on a butterpaper in the steamer. Allow it to proof the second time for approx half an hour. Steam on high flame for 10-15 minutes.
