Tuesday, February 5, 2008

Cha Siu Bow (Baked BBQ Pork Buns)

Posted by trailrunner AL 8 on Mon, Feb 4, 08 at 10:58

In honor of Chinese New Year we had these last night:

Cha Siu Bow (Baked Barbecue Pork Buns)

Cantonese Barbecued Pork:


1/4 c light soy sauce
1/4 c dark soy sauce
1/4 c honey
1/3 c sugar
1 tsp salt
2 Tbsp sherry or Scotch (optional)
3 Tbsp hoisin sauce
1 tsp grated fresh gingerroot
1/2 tsp 5 spice powder
4# boneless pork spareribs, boston butt,loin or tenderloin

Honey glaze:

3Tbsp honey
2 tsp light soy sauce
1 tsp Asian sesame oil

Combine all of marinade ingred. and heat til sugar melted. Cool to room temp. Cut pork into strips 2" wide x 1 1/2"thick x 4 " long. Place in a large plastic bag with marinade and massage bag to coat meat and place in refrigerator at least overnight or up to 3 days. Bring to room temp. after draining off marinade. Discard marinade.

Preheat oven to 450 degrees. Place a rack over a roasting pan and put 1/2 " boiling water in roasting pan. Place meat strips on rack and roast 15 min., turn meat and roast 15 min. Make glaze and and brush meat strips and finish roasting about 1 -2 min. til edges charred. Remove from oven and let rest 15 min. before slicing. May be served as is or use 1# for pork buns.

Pork buns:


stir together:
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
2 tsp oyster sauce
1/2 c water
2 tsp cornstarch
1 tsp sugar.

Preheat a wok or deep skillet: add 1 Tbsp peanut oil and then 1 small yellow onion diced and 2 green onions chopped and 1 tsp grated gingerroot. Stir for 1 minute and add 1# diced barbecued pork. Stir quickly and add sauce and cook about 30 sec. til thick. Add sesame oil and remove from heat and chill well.

Bread dough:

2 1/2 tsp dry yeast
3 Tbsp sugar
1/4 c warm water
1 c warm milk
3 Tbsp oil
1 egg beaten
3 3/4- 4 c unbleached flour
1/2 tsp salt
2 tsp baking powder

Combine yeast and water and 1 Tbsp sugar leave til foamy. Add warm ( not hot) milk and rest of sugar ,oil,salt and egg. Mix well. In bowl or food processor combine 3 3/4 c flour and add liquid while running ( may make as usual by hand for reg. bread dough). Process til smooth , may need to add 1/4 c more flour to make nonsticky dough. Remove from processor and knead lightly for 3 -5 minutes more. This is a fantastic dough and easily made.

Leave in an oiled bowl covered with plastic for 2 hrs til double or overnight in fridge. Remove from bowl and flatten and sprinkle with 2 tsp sifted baking powder. Knead in bp for about 3 minutes till completely mixed in. ( this was quite easy after initial panic). Form into 16 2 oz balls and cover while rolling each ball to a 5 in circle. Place about 1 heaping Tbsp filling in center and pinch up edges and then smooth to a ball. Place on parchment paper and let rise 30 min. Brush with glaze: 1 egg beaten with 1/2 tsp sugar and 1 Tbsp water. Bake at 350 degrees for 25 min. til brown.