Nitrate & Nitrite Free Char Siu Bao
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Learn more →Ingredients
12 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour
- ½ cup cake flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- 2 tbsp lard or shortening, softened
For the char siu filling
- 1 lb pork shoulder or pork butt, cut into 1-inch cubes
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp shaoxing wine or dry sherry
- 1 tsp sesame oil
- ½ tsp five-spice powder
- ¼ tsp white pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- 3 cloves garlic, minced
- 2 scallions, white and light green parts only, thinly sliced
- 1 tbsp cornstarch
- 2 tbsp water
For the baked buns (egg wash)
- 1 large egg, beaten
- 1 tbsp honey
Instructions
- 1
Make the char siu pork: In a medium bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, honey, Shaoxing wine, sesame oil, five-spice powder, and white pepper. Add the pork cubes and toss to coat. Cover and refrigerate for at least 1 hour (or up to overnight).
- 2
Heat the canola oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and scallions and cook, stirring, until fragrant and softened, about 1 minute. Add the marinated pork along with all of its marinade and cook, stirring occasionally, until the pork is cooked through and no longer pink at the center, about 8–10 minutes, reaching an internal temperature of 145°F (63°C).
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