- ⅔ cup (240g) char siu (Chinese barbecue) sauce
- ¼ cup (60ml) dark soy sauce
- ¼ cup (90g) honey
- ⅓ cup (110g) Asian chilli jam
- 1kg boneless pork neck, butterflied
- 2 tablespoons cornflour (cornstarch)
- hot chilli sauce and Chinese black vinegar, to serve
- 1 tablespoon caster (superfine) sugar
- 1 cup (250ml) lukewarm water
- 2 teaspoons dried yeast
- 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting
- 25g unsalted butter, melted
- Place the char siu sauce, soy sauce, honey and chilli jam in a large bowl and mix to combine. Remove 1 cup of the mixture and set aside. Add the pork to the bowl and toss to coat. Refrigerate for 1 hour to marinate.
- Preheat oven to 180°C (350°F). Place the reserved marinade and the cornflour in a small saucepan over medium heat and cook, stirring, for 2–3 minutes or until thickened. Set aside.
- Place the pork on a large oven tray lined with non-stick baking paper and cook for 1 hour, turning halfway, or until cooked through and golden. Set aside to cool slightly. Finely chop the pork and place in a large bowl. Add the remaining marinade and mix to combine.
- To make the dough, place the sugar, water and yeast in a small bowl, mix to combine and set aside for 5 minutes or until foamy. Place the flour and butter in a large bowl, add the yeast mixture and mix to form a dough.
- Turn out the dough onto a lightly floured surface and knead for 4–5 minutes or until the dough is smooth and elastic. Place the dough in a large, lightly greased bowl, covered with a clean damp tea towel, and set aside in a warm place for 1 hour or until doubled in size.
- Cut 16 x 8cm squares of non-stick baking paper and divide between 2 large oven trays. Divide the dough into 16 balls. Roll out each on a lightly floured surface to a 10cm round. Place 2 tablespoons of the pork mixture in the centre of each round, and pinch and pleat the edges together to seal+.
- Place 1 bun on each square, cover the trays loosely with a damp tea towel and set aside for 5–10 minutes or until slightly risen.Place the buns, in batches, in a medium bamboo steamer, allowing room to spread.
- Place the steamer over a medium saucepan filled with simmering water and steam for 12 minutes or until the dough bounces back when pressed. Serve with the chilli sauce and vinegar. Makes 16.
+ Uncooked pork buns can be frozen between pieces of baking paper for 1–2 months. To cook, defrost the buns and steam following the recipe.
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