Ingredients

The following ingredients have 12 Servings
  • 30 gm caster sugar
  • ¾ tsp dried yeast
  • 220 gm low-protein flour or plain flour
  • 1½ tsp baking powder
  • 1 tbsp vegetable oil
  • ¼ tsp white vinegar
  • 250 gm pork neck
  • 1 tbsp Shaoxing wine
  • 2 tsp white sugar
  • 2 tsp red fermented beancurd (see note)
  • 2 tsp hoisin sauce
  • 1 garlic clove, finely chopped
  • ¼ tsp five-spice powder
  • 1 tbsp honey, dissolved in 1 tbsp hot water
  • 100 ml chicken stock or water
  • 1 tbsp caster sugar
  • 1 tbsp oyster sauce
  • 2 tsp light soy sauce
  • ½ tsp dark soy sauce
  • 1 tbsp vegetable oil
  • 2 tbsp finely chopped ginger
  • 2 tbsp finely chopped spring onion, white part only
  • 1 small golden shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1½ tbsp cornflour, mixed with 50ml cold water

Instruction

  • For char siu, cut pork into 3cm-thick, 5cm-wide strips, then combine in a bowl with Shaoxing, sugar, beancurd, hoisin, garlic and five-spice, stir to coat, cover and refrigerate to marinate (at least 2 hours, preferably overnight).
  • Preheat oven to 220C. Drain pork (reserve marinade), place on a lightly oiled rack placed in a roasting pan, add a little water to pan and roast, basting with marinade and turning occasionally, until cooked and slightly charred (30-35 minutes). Brush with honey mixture while still hot, cool to room temperature, then finely dice and set aside.
  • For char siu sauce, combine stock, sugar, oyster sauce and soy sauces in a jug, set aside. Heat oil in a wok over high heat, add ginger, spring onion, shallot and garlic, stir-fry until fragrant and just golden (1-2 minutes). Add stock mixture, bring to the boil, reduce heat to medium and simmer for 5 minutes. Add cornflour mixture, stir continuously until thick (1 minute), remove from heat, add diced pork, stir to combine and transfer to a bowl to cool completely.
  • Dissolve sugar in 125ml lukewarm water in a bowl, add yeast, stir to dissolve and set aside in a draught-free place until foamy (5 minutes). Sift flour and baking powder into a bowl, make a well in the centre, add yeast mixture, oil, vinegar and ½ tsp salt and mix until well combined.
  • Turn onto a lightly floured surface, knead until soft and pliable (8-10 minutes), then place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside in a draught-free place until doubled in size (1-2 hours, or 2-3 hours on a cold day).
  • Punch dough down, turn onto a lightly floured surface, cut in half, roll one half into a cylinder and cut into 6 pieces (cover remainder with a tea towel). Roll each piece into a ball, then roll out to a 15cm-diameter round. Repeat with remaining dough.
  • Cut out twelve 20cm squares of baking paper and set aside. Working with one dough round at a time, place a round in your cupped hand and spoon a tablespoon of char siu in the centre. With your other hand, gather and pinch the pastry inwards to form a bun and twist the dough to seal. Place on a square of baking paper and place in bamboo steamers with room to expand. Cover with a tea towel and set aside until slightly risen (30 minutes-1 hour).
  • Steam buns in batches, covered, over a saucepan of boiling water until puffed and cooked through (12-15 minutes). Serve hot.