Char Siu Bao (Barbecue Pork Bun) | Recipes | Halifax, Nova Scotia | THE COAST

Char Siu Bao (Barbecue Pork Bun)

Things are getting steamy with this mouth-watering and messy take on a traditional treat, it begs for extra napkins and some creativity.

Char Siu (Chinese BBQ Pork)
2 lb pork shoulder
1 cup hosin
½ cup ground bean paste
½ cup ketchup
¼ tsp five spice
½ tsp sesame oil
1 tbsp light soy
1 tbsp dark soy

1 cup warm water
3 tbsp sugar
1 pack dry yeast
3 ¼ cup all-purpose flour
3 tbsp canola oil
¼ tsp salt
1 ½ tsp baking powder

Char Siu
Combine the ingredients and lather pork shoulder. Cover with plastic wrap. Refrigerate for 24 hours.

Heat oven to 375 degrees. Place pork on a baking rack over a baking sheet and cook 45 minutes. Flip the pork and cook another 30 minutes.

Combine water, sugar and yeast in a bowl. Let sit for five minutes. Add flour, oil and salt to yeast mixture. Mix together until mass forms dough ball, approximately five minutes.

Coat the inside of a bowl with oil. Place dough ball in bowl, cover with plastic wrap. Let sit one hour.

Punch dough down, let rest five minutes. Knead in baking powder. Let rest five minutes. Divide dough into 10 equal parts, and roll into balls. Roll out each ball into a five-inch circle. Fold in half to create half-moon shape.

Steam for 15 minutes. Best served stuffed, and warm.

Assembly instruction
Open the half-moon steam bun while warm. Spread the inside with little hoisin. Add Char Siu to taste. Add sliced cucumber, cilantro, pickled vegetables and anything else that suits you. Grab some extra napkins and ENJOY!

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