Roasted Pork Steam Bun (Char Siu Pau)

I experimented with making steam buns uncountable times. This is the best recipe and I share some key secrets to make them successful.

1) Use all purpose flour from the Korean Supermarket (made in Korea). It is finer in texture and whiter than regular flour.

2) Add a few drops of rice vinegar in the water before steaming to remove the "yellow" color when buns are done

3) Use a pair of scissors to clip the buns 3 ways before steaming. It helps the dough to rise better.

4) Make the filling a day ahead of time. You may use 1/2 the BBQ pork for other things like BBQ wonton noodles etc. 

Filling:

Make ‘Char Siu’ Chinese BBQ pork from scratch:
(From my favorite Asian Caucasian Chef)

Ingredients

1.5 kg (3.3 lb) piece pork neck (also called boston butt or pork shoulder)

¼ cup hoisin sauce

¼ cup brown sugar

¼ cup Chinese Shaoxing wine*

¼ cup honey

3 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sea salt

½ tsp Chinese 5-spice powder

3 garlic cloves, finely grated

1 tbsp beetroot powder*

Instructions

STEP 1

Slice the pork neck lengthways to form 3 long pieces.

​STEP 2

Place all ingredients except the pork into a large bowl and mix until well combined.

​STEP 3

Place the pork and the marinade in a ziplock bag. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight.

​STEP 4

Preheat oven to 180°C/350°F.

​STEP 5

Line a roasting tray with foil. Place a rack on top. Remove the pork pieces from the marinade and place onto the rack. Pour water into the bottom of the roasting tin (ensure the water level is below the pork). The water and the foil will help to stop the sweet marinade from burning on your roasting tray. Cook in preheated oven for 20 minutes.

​STEP 6

In the meantime, pour the marinade out of the ziplock bag and into a small saucepan over medium heat. Bring to the boil and simmer for 5 minutes or until thickened slightly. Remove from heat and divide the mixture between 2 bowls. One half will be for basting and the other can be used as a serving sauce.

​STEP 7

Remove the pork from the oven. Baste both sides of the pork with the thickened marinade. Place back into the oven to cook for another 20 minutes or until cooked through. Remove from the oven, add another layer of basting sauce and rest for 10 minutes before slicing.

Notes

– Serving suggestion: steamed rice, cucumber and thickened marinade sauce. – Whole pieces of the char siu pork can be wrapped in baking paper and cling film and frozen for up to 2 months. – Chinese Shaoxing wine is available in the Asian aisle of many supermarkets or from an Asian grocer. Substitute with dry sherry or chicken stock if alcohol is not suitable. – Beetroot powder is a natural alternative to the red food colouring typically used to make this dish. You can find it in health food stores or in the health food section of the supermarket.

Make filling from store bought ‘Char Siu’ Chinese BBQ 

Buy 3.3 lbs of Char Siu.

Sauce for store bought BBQ pork: 

¼ cup hoisin sauce

¼ cup brown sugar

¼ cup Chinese Shaoxing wine*

¼ cup honey

3 tbsp light soy sauce

2 tbsp oyster sauce

1 tsp sea salt

½ tsp Chinese 5-spice powder

3 garlic cloves, finely grated

1 tbsp beetroot powder*

In a small pot, cook the sauce and let it cool.
Dice the store bought BBQ pork and mixed in the sauce. The filling is ready to be used. 

Making the Bao:

Ingredients:

3 tbs sugar

1 cup warm water (110 deg) 

1 1/2 tsp dried yeast

3 1/4 cups all purpose flour (made in Korea - from Korean Grocer) 

2 tbs oil or shortening

1 1/2 tsp baking powder

Method: 

Dissolve the sugar in the water, then add the yeast. Stir lightly and set aside for 10 mins until it turns frothy. 

Using a mixer with the dough hook, add the yeast to the bowl. Sift the flour into the yeast and add the oil or shortening. On medium low, knead the dough until the dough is smooth. Lightly grease a bowl with oil and place the dough in the bowl, cover with a dampl cloth and place in a warm place. (I turned on the bread toaster to heat up and when it pops, I placed my bowl on top of the bread toaster). Leave for 3 hours. 

Uncover dough and put it back to the mixer. Turn on medium and add the baking powder. Knead the dough until all the baking powder is mixed in.

When ready to make the buns, roll the dough to about 2 inch roll. Sliced the roll each about 1/2 inch. Using a wooden rolling pin, roll flat into a round not too thin. Fill the bun and pull the sides and seal. Then place into a steamer.
If you want to do the pigs shape, turn the Bao upside down. Make ears, nose, tail from dough and eyes from sesame seeds.

Add 2 tbs rice vinegar to the water for steaming (to make the buns white).

Steam for about 20 mins. Serve hot !