If you like Chinese BBQ pork, then this recipe is a great combination of BBQ pork and soft Chinese steamed buns. Chinese BBQ Pork bun is also known as Char Siu Bao (叉烧包)in Chinese and is a featured dish in Cantonese dim sum.
There are two ways of making Chinese BBQ Pork buns: one is steamed Chinese BBQ Pork buns introduced by Elaine today and the other type is baked Chinese BBQ pork buns.
In order to make perfect Chinese BBQ Pork buns at home, Choose pork belly rather than tenderloin.
Usually Chinese BBQ Pork can be made with pork belly or tenderloin. I have introduced how to make Chinese Char Siu with pork tenderloin and roasted pork belly with oyster and honey. In order to make the filling juicy, I high recommend using pork belly rather than tenderloin.
There are two parts concerning about making those yummy buns: filling and wrapper.
Let’s begin with the filling.
Choose a pork belly with some fat, and then marinade with dark soy sauce, char siu sauce and light soy sauce for at least 4 hours. Then roast 30 minutes with 400 degree F.
And then cut the char siu pork into small dices. Mix with ginger sauce and chopped shallots. Add the left marinating sauce.
Then we begin to make the wrapper. The wrapper of this Chinese BBQ pork bun is similar with regular bun wrappers. Firstly we need to make dough for Chinese steamed buns. I have list the detailed instructions in Chinese steamed buns.
Then cut the dough into small section and further roll out to a wrapper.
Do not make the wrapper too thin. It should have around 0.5 cm thickness.
And then wrap the buns one by one. Instruction how to fold Baozi is listed previously.
Steam for around 15 minutes and I guess you love those soft , yummy and juicy buns the same as me.
I am using Chinese Bamboo Steamer Set to steam all my steamed buns and I highly recommend your get one if you love pillow soft buns the same as me. Those bamboo steamer can provide a better vapor condition with some extra freshness of Bamboo.
- 1 tablespoon peanuts oil for brushing
- 2 tablespoons Char Siu sauce
- 1/2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 500g Pork belly
- 1 root ginger chopped and soaks with 1 tablespoon of warm water to make ginger water
- 2 tablespoons finely chopped shallots
- 2 teaspoons sesame oil
- 500g all-purpose flour
- 1 packet instant yeast
- 250g water
- Get a large bowl; pour all the ingredients for marinade sauce together. Put the pork into marinade sauce. Do a little message to the pork. Cover the bowl and put into refrigerator for at least 4 hours. Place the pork on the ovenware. Preheat the oven to 400 degree F. Roast for 30 minutes. Turn over once during the process.
- Cut the roasted pork belly into small cubes and then mix other ingredients for the filling. Set aside.
- Prepare the dough according to the instruction here.
- Then firstly shape the dough into a long log around 5 cm in diameter and then cut the long log into 12 equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using rolling pin.
- Place around 1 tablespoon of the filling in the center of the wrapper and seal the bun completely. Adjust the amount of filling accordingly if you are quite confident about your assembling skill.
- Pour some cold water in wok and set up the steamer.
- Brush some oil on the bottom and place the buns one by one in your steamer. Leave some spaces between each other as they will expand along with the steaming process. Cover the lid of your steamer and rest the buns for around 10 to 20 minutes until they becomes fluffy again.
- Steam for 15 to 20 minutes after the water beginning to boil;
- Turn off the fire and wait for 5 minutes. Transfer the buns out and serve hot!
Do wait for at least 5 minutes before lifting the cover of your steamer, otherwise the buns might collapse.