Cha shiu bao

Cha shiu bao

Barbecued pork buns

By
From
The Complete Asian Cookbook
Makes
6-8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons peanut oil
1 small garlic clove, crushed with ¼ teaspoon salt
2 teaspoons light soy sauce
1/2 teaspoon sesame oil, plus extra for brushing
1 teaspoon oyster sauce
3 teaspoons cornflour
1 teaspoon hoisin sauce
1 teaspoon sugar
small pinch red colouring powder, (optional)
185g Cha shiu, diced
1 quantity Dai bao

Method

  1. Heat the peanut oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook until soft. Add the soy sauce, sesame oil, oyster sauce and 80 ml hot water.
  2. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste, then add to the wok, stirring until thick and clear. Remove from the heat, stir in the hoisin sauce, sugar and red colouring, if using. Allow to cool, then stir in the pork until well combine.
  3. Mould and steam the buns following the directions for dai bao.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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