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Char Siu Bao (Steamed BBQ Pork Buns)
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
500 minutes
Delicious Chinese BBQ pork buns made by stuffing homemade dough with barbecued pork and steaming them in a wok.
Ingredients:
  • 0.5 pound boneless pork loin roast
  • 0.5 cup barbecue sauce
  • 0.33333334326744 cup chicken broth
  • 3 tablespoons shallots, chopped
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • 1 recipe Chinese Steamed Buns
Instructions:
  • Combine pork, barbecue sauce, broth, shallots, soy sauce, oil, and sugar in a glass or ceramic bowl. Marinate in the refrigerator for a minimum of 6 hours, covered.
  • Prepare the dough for Chinese Steamed Buns following Steps 1 through 4 about 3 hours before the marinating meat is done. This ensures the dough is ready by the time the pork is cooked and shredded.
  • Once the pork is done marinating, fire up an outdoor grill over medium heat and lightly grease the grate. Cut 24 small squares of wax paper.
  • Take the pork out of the marinade and gently shake off any extra. Dispose of the rest of the marinade.
  • Grill the pork until it reaches 145°F (63°C) on an instant-read thermometer, about 10 to 15 minutes. Let it cool, then shred or finely chop.
  • Divide dough into 24 equal portions and roll each into a ball. Flatten each ball into a circle and fill with 1 tablespoon of pork. Enclose filling by sealing edges. Place buns seam-side down on waxed paper squares and let rise until doubled, approximately 30 minutes.
  • Bring water to a boil in a wok and set it to medium heat. Place a steamer basket or plate on a wire rack in the wok, leaving the outer 2 inches uncovered. Arrange buns on waxed paper in the steamer basket, spaced 1 to 2 inches apart. Cover the wok and steam for 15 to 20 minutes.
  • After turning off the heat, carefully remove the lid to avoid condensation dripping onto the buns. Remove the buns from the wok.
  • Continue steaming the rest of the buns, adding water to the wok as necessary.

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