Char siu bao (barbecued pork buns)
叉烧包 char siu bao: fluffy Cantonese steamed buns that split open over sweet barbecued pork
ChineseOrder dim sum anywhere from Guangzhou to San Francisco and a basket of three snowy char siu bao will arrive, each one split open at the top to show a glossy filling of sweet, smoky barbecued pork. This recipe makes the char siu too: pork shoulder marinated overnight in the fridge with hoisin, honey and five-spice, roasted to at least 63 °C and rested, then diced into a thick oyster-sauce gravy. The dough uses both yeast and baking powder, which is what makes the buns burst. The mistake is a wet, runny filling: it must be thick enough to hold its shape when cold. Chef's tip: steam on the highest heat and never lift the lid early, or the buns will stay closed.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the char siu
- 1 ⅛ lb boneless pork shouldercut into 2 strips
- 2 tbsp hoisin sauce
- 2 tbsp honeyplus 1 tbsp for glazing
- 1 tbsp light soy sauce
- ½ tsp five-spice powder
- 2 cloves garlicgrated
For the filling sauce
- 2 shallotsfinely chopped
- 1 tbsp neutral oil
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp sugar
- 1 ½ tbsp cornflourmixed with 120 ml water
For the dough
- 10 ½ oz low-protein plain flouror half plain flour, half cornflour
- 1 ¾ oz caster sugar
- 1 ½ tsp instant dried yeast
- ¾ cup warm water
- 1 tbsp neutral oil
- 2 ½ tsp baking powder
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Mix 2 tbsp hoisin sauce, 2 tbsp honey, 1 tbsp light soy sauce, ½ tsp five-spice powder and 2 cloves garlic, coat 1 ⅛ lb boneless pork shoulder in it, cover and marinate in the fridge overnight, or at least 4 hours.
Step 2: Heat the oven to 400°F (350°F fan). Roast the pork on a rack over a foil-lined tray for 30–35 minutes, brushing with more honey for the last 5, until charred at the edges and at least 145°F in the thickest part. Rest for 10 minutes.
35 minStep 3: Mix 10 ½ oz low-protein plain flour, 1 ¾ oz caster sugar and 1 ½ tsp instant dried yeast, then add ¾ cup warm water and 1 tbsp neutral oil and knead for 8–10 minutes into a smooth, soft dough. Cover and leave in a warm place until doubled, about 1 hour.
10 minStep 4: Dice the pork into 1 cm cubes. Fry 2 shallots in 1 tbsp neutral oil over a medium heat until soft, 2 minutes, then add 2 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp sugar and the 1 ½ tbsp cornflour mixture and stir until very thick and glossy.
4 minStep 5: Stir in the pork, cool, then chill for 30 minutes so the filling is firm. A warm, loose filling makes the buns leak.
Step 6: Knead 2 ½ tsp baking powder into the risen dough for 2 minutes, then divide into 12 pieces. Roll each into a 9 cm round, thinner at the edge than in the middle.
5 minStep 7: Put a heaped tablespoon of filling in the centre, pleat the edges up and pinch tightly closed. Set each, pinched-side down, on a square of baking paper and rest for 15 minutes.
Step 8: Steam over a full rolling boil for 12 minutes without opening the lid. The buns should be puffed, split on top and springy.
12 minStep 9: Turn off the heat and wait 2 minutes before opening, so the buns don't collapse. Serve hot.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does char siu bao (barbecued pork buns) take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of honey?
- Maple syrup or golden syrup, same amount.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian