Pork chashu pau
Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun. The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Type of Dish Dimsum
- 1 recipe pork stuffing (recipe below)
- 1 recipe manju dough (recipe below)
- 1 recipe Braising liquid (recipe below)
- make the braising liquid
- braise the pork
- make the stuffing
- make the dough
- portion the dough into 25 g balls
- portion the stuffing into 10g balls
- form buns and stuff with beef. Leave to rise for 30 minutes before to steam.
- Each bun should have 25g dough and 10g of stuffing
- Steam buns for 15 to 18 minutes at 100C.
Preparation Time is approxmiately 3 hours.
Cooking Time is approxmiately 20 minutes.
- 15 g sugar
- 1/2 lt water
- 8 g yeast
- 750 g flour
- 8 g baking powder
- 22 g margarine
- 2 g salt
- mix together sugar water and yeast and leave to rise for 10 minutes.
- Sift the flour. add remaining engridients.
- add the water and yeast to the flour, make the dough and knead until smooth and elastic
- leave dough to rise in a greased blowl for 2 hours (covered with cling film)
Make this recipe and use it to braise the pork belly, this will take about 2 hours.
- 1.5 lt water
- 100 g sugar
- 100 ml dark soy sauce
- 3 piece star anise
- 4 cloves garlic
- 10 ml vegetable oil
- 4 g garlic
- 4 g ginger chopped
- 2 g red chili chopped
- 25 g leak chopped
- 250 g pork belly (braised/recipe above)
- 15 ml soy sauce
- 30 ml hoisin
- 20 g sugar
- 30 g oyster sauce
- 100 ml chicken stock
- 3 ml sesame oil
- 1.5 g kelp powder
- 1.5 g white pepper
- 8 g potato starch
- 1 g chinese 5 spice
- heat oil in wok add garlic, chili, ginger and leak. stir fry briefly, add chopped braised pork stir fry for a minute.
- add soy sauce, hoisin, oyster sauce, sugar, chicken stock and cook for 4 to 5 minutes.
- add the remaining ingredients, thicken with potato starch, remove from wok and leave the mixture to cool.