PORK BUN SAUCE RECIPES

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CHINESE PORK BUNS (CHA SIU BAO) RECIPE | ALLRECIPES



Chinese Pork Buns (Cha Siu Bao) Recipe | Allrecipes image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Categories     Bread    Yeast Bread Recipes

Yield 24 buns

Number Of Ingredients 19

6 cups all-purpose flour
¼ cup white sugar
1?¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1?½ tablespoons light soy sauce
1?½ tablespoons hoisin sauce
1 teaspoon soy sauce
1?½ tablespoons white sugar
1?½ tablespoons soy sauce
1?½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2?½ tablespoons water
2 tablespoons shortening
1?½ teaspoons sesame oil
¼ teaspoon ground white pepper

Steps:

  • Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
  • Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
  • Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
  • Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
  • Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
  • Steam buns for 12 minutes. Serve.

Nutrition Facts : Calories 191.4 calories, CarbohydrateContent 28.3 g, CholesterolContent 11.9 mg, FatContent 5.2 g, FiberContent 1 g, ProteinContent 7.3 g, SaturatedFatContent 1.5 g, SodiumContent 196.3 mg, SugarContent 3.3 g

STEAMED BARBECUE PORK BUNS | ALLRECIPES



Steamed Barbecue Pork Buns | Allrecipes image

You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.

Provided by Chef John

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 pork buns

Number Of Ingredients 10

¾ cup water
1?½ teaspoons active dry yeast
2 teaspoons vegetable oil
1?½ teaspoons white sugar
2 cups self-rising flour
2 cups diced barbecued pork, or to taste
¼ cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
¼ cup hoisin sauce, or to taste

Steps:

  • Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
  • Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
  • Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
  • Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
  • Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
  • Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Nutrition Facts : Calories 149.9 calories, CarbohydrateContent 18.7 g, CholesterolContent 23.3 mg, FatContent 3.2 g, FiberContent 0.9 g, ProteinContent 10.7 g, SaturatedFatContent 0.7 g, SodiumContent 369.1 mg, SugarContent 2.1 g

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