Char Siu Bao (BBQ BAKED Pork Buns)
Prep time: 
Cook time: 
Total time: 
Yield: 10 Pork Buns (Char Siu Bao)
 
Prep time does not include the time it takes to marinate the pork and the rising of te dough..
ingredients:
Char Siu Pork
  • 1 pork loin (about 1½ lbs)
  • 4 large cloves of garlic crushed
  • 1 teaspoon grated ginger
  • 1 tablespoon peanut oil
  • 1½ tablespoons maltose* (You can substitute honey, if you can't find maltose, so 3 tablespoons honey total)
  • 1½ tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce*
  • 1 teaspoon oyster sauce*
  • 1 tablespoon shaoxing cooking wine*
  • ½ teaspoon ground white pepper
  • pinch of salt
  • ½ teaspoon five spice powder*
  • ½ teaspoon sesame oil*
  • ½ teaspoon red food coloring
Char Siu Pork Buns
Filling Ingredients
  • 12 ounces of the char siu pork, finely diced (about 1½ cups) (recipe above)
  • 2 green onions/scallions finely sliced
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • ¼ cup chicken stock
  • 1 teaspoon cornstarch
  • ½ tablespoon vegetable oil
Dough Ingredients
  • 1 envelope of dried yeast
  • ¼ cup sugar
  • ½ cup warm water
  • 2 cups all-purpose flour
  • 1 egg slightly beaten
  • 3 tablespoon oil
  • ½ teaspoon salt
  • Egg wash: 1 egg beaten with a dash of water
directions:
Make the Char Siu Pork
  1. Trim the pork loin to remove fat and tendon and slice lengthwise so you have two long pieces, then cut that in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavorful char siu. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in, or a ziplock bag.
  2. Combine all the other ingredients in a bowl and mix well to combine. If using maltose, place it in the microwave for a few seconds to make it easier to work with. Maltose is a bit hard and sticky.
  3. Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this to baste the pork when cooking it.
Cooking Method 1 - Oven
  1. Preheat oven at 350 degrees F (180 degrees C).
  2. Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.
  3. Place pork on the rack and place in oven.
  4. Bake for approximately 10 minutes, basting and turning .
  5. Turn the heat up to 375 degrees F (200 degrees C) for the final 20 minutes as this will aid the charring. Cook until cooked through.
Cooking Method 2 - Seared in pan, and then into the oven
  1. This method is supposed to give a better charred finish with a lot of interior moisture.
  2. Preheat oven at 350 degrees F (180 degrees C).
  3. Cover a baking pan with foil or baking paper. Place a rack on top of the pan and oil it lightly.
  4. Place pork in a hot frying pan or wok. Sear it quickly so it is well browned
  5. Remove from pan/wok and place pork on the rack and place in oven.
  6. Bake for approximately 15 minutes, basting and turning until cooked through.
Cooking Method 3 - BBQ
  1. This method I heard gives the best result. If you have access to a BBQ use it. The pork supposedly has a better BBQ flavor and is also very moist.
  2. Place marinated pork loin on the grill of your BBQ
  3. Cook on a medium heat, approximately 15 minutes, until cooked through.
  4. Be careful to watch that you don't burn the pork.
Make Pork Buns
Filling Directions
  1. Heat the vegetable oil in a wok or pan.
  2. Add diced char siu to the wok/pan and stir then add green onions, cook for 1 minute.
  3. Add hoisin, sauce dark soy sauce and sesame oil to the pork mixture, stir and fry for one minute.
  4. Mix cornstarchand stock together and then add to the pork mixture.
  5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
  6. Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
Bun Dough
  1. Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 - 15 minutes until it becomes all frothy.
  2. Sift flour in to a large bowl.
  3. Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
  4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic. (Of course you can do this in your standmixer using the dough hook.)
  5. Place the kneaded dough in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 to 2 hours depending on weather conditions.
  6. Once dough has doubled in size, punch it down and divide it into 10 portions, then shape each portion into a round ball.
  7. Use a rolling pin to roll out each ball to a round of approximately 2-inches . Then pick the piece of dough up and gently pull the edges to enlarge it to about 4 to 5-inches (I usually try for 6-inches because I like big buns and I cannot lie).
  8. By doing this it keeps the dough slightly thicker in the center. This means when your buns are cooking they won't split on the tops.
  9. Place a good sized (I used a heaping tablespoon) tablespoon of filling on the dough circle. Then gather the edges and seal your bun
  10. Place the bun seal side down on your baking tray. Continue with rest of dough to make 12 pork buns.
  11. Once all buns are complete brush surface with egg wash.
  12. Place in oven and bake for 15 to 20 minutes, or until golden brown.
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2011/12/15/char-siu-bao-bbq-pork-buns-with-meaning-and-the-tale-of-the-painting/