from 1 vote
Char Siu Bau - Chinese Barbecued Pork Steamed Buns
Sticky rich pork inside fluffy steamed buns. Delicious
Claire | Sprinkle and Sprouts
For more great recipes follow me on Pinterest
Need Metric Measurements?
Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
boneless pork shoulder
five spice powder
Shaoxing rice wine
generous pinch of white pepper
portion mantou dough
(get my recipe)
Cut the pork into strips about 2 cm thick and place in a large non-metallic mixing bowl.
Lightly crush the garlic clove and add it to the pork.
Add the sugar, five spice, hoisin, rice wine, soy sauce, sesame oil and honey into the bowl and mix well to combine.
Leave the pork to marinade for 6 hours (or over night).
Pre-heat the oven to it's highest setting (usually 250ºC).
Line a baking sheet with cooking paper.
Use a fork or tongs to remove the strips of pork from the marinade and lay them out flat on the tray.
Pour the remaining marinade into a small pan.
Roast the pork for 25-30 minutes until cooked and slightly crispy.
Whilst the pork is cooking, making the
Remove the pork from the oven and set aside to cool.
Chop the spring onions into small rounds.
Place the reserved marinade over a medium heat and bring to a simmer, add a pinch of pepper, the oyster sauce, hoisin sauce and chopped spring onion. Cook for 5 minutes.
Cut the meat into small pieces and add it to the simmering marinade. Cook this for a further 5 minutes until everything is sticky.
Divide the dough into 12 equal balls and then flatten a ball into the palm of your hand.
Spoon about 1 tablespoon of pork mixture into the dough and then gather and pinch it up to enclose the filling.
Place the completed bun onto a square of cooking paper.
Repeat with the remaining buns.
To cook, place the buns in a steamer allowing plenty of space for expansion.
Steam for 15-20 minutes until they feel springy.
Serve with a dipping sauce of your choice or enjoy them plain.
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx