Char siu bao
Chinese cuisine › Cantonese · Binging with Babish · ♥ 228.8K likes · 10.5M views · 7 min video
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Read about pork belly in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp white sugar
- 2 tbsp hoisin sauce
- 1 tbsp fermented red bean paste
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 4 cloves cloves of garlic
Mix the white sugar, hoisin, fermented red bean paste, soy sauce, Chinese cooking wine, crushed garlic and grated ginger into a marinade.
- ginger
- pork belly
Remove the skin from thick slices of pork belly, place them in a plastic parcel, pour the marinade over and refrigerate 24 hours, sitting the parcel on a plate or in a glass bowl.
- 300 g all-purpose flour
- 40 g white sugar
- 2 tsp yeast
- 185 ml whole milk
The next day combine the flour, white sugar and yeast, add the whole milk heated to 110F and the vegetable oil, and knead with a dough hook 8 minutes until a smooth supple ball forms.
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tsp honey
- 1 tsp Chinese five-spice powder
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
Make the char siu sauce in a small bowl: about two tablespoons each of oyster sauce and hoisin, a heaping teaspoon of honey, maybe a teaspoon of five-spice, and about a tablespoon each of soy sauce, Chinese cooking wine and fermented red bean paste. Whisk.
Char siu sauce
- 1 tbsp fermented red bean paste
- oil
Lightly oil a grate set in a foil lined rimmed baking sheet and lay the pork on it.
Divide the char siu sauce in half, one half for brushing the pork and the other for tossing with the finished meat.
Roast the pork at 450F about 10 minutes until it starts to char, then flip, brush again and return for another five to ten minutes, repeating until it reaches 180 degrees internal and the exterior is caramelized and charred.