Char sui buns are a big hit in our home. They are great for breakfast, afternoon tea or even parties.
Char Siu Bao
Slow roasted pork stuffed into buns and steamed.
Prep Time 1hr
Cook Time 20mins
Ingredients
char sui stuffing
2kgpork shoulder cut
1packet charsui powder
2tbseach of dark & light soya sauce
2tbseach of onion & garlic powder
1/2cuphoney or brown sugar
1&1/2cuporange juice
baos/buns
1kgflour
2tspsalt
2tbssugar
2tspinstant active dry yeast
4tbsoil
3cuptepid 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.