Char Siu BBQ Pork Baked Bun

Preheat oven to 350F

Dough
1 packet active dry yeast
1/3 C sugar
1/2 C warm water
2 C all-purpose flour
1 egg, beaten
3 T lard
1/2 tsp salt
1 1/2 T oil



Dissolve yeast in water and sugar.
Let sit for 30 min- 1 hr. until bubbly.



Mix together flour, 1/2 beaten egg, lard, salt, oil and yeast.
Knead by hand for 10-15 min.


Set in a bowl and let rise for 2+ hrs until doubled in size.

Filling
5 T beef stock
1 T Hoisin sauce
2 1/2 tsp sugar
2 1/4 tsp corn starch
2 tsp ketchup
1 1/2 tsp soy sauce
dash ground white pepper
1 T oil
1/2 small onion, chopped
1 C barbecued pork, chopped
2 tsp Sake
1 tsp sesame oil



Mix together stock, hoisin, sugar, cornstarch, ketchup, white pepper and soy sauce.
Heat oil on high heat until smoking. Add onion, lower heat to medium and saute for 2 min. until golden. Chop bbq pork.



Add pork and sake and heat for 1 min.
Add stock mixture and heat for 1-2 min. until reduced.


Take off heat and stir in sesame oil. Set aside and cool.


Turn out dough onto surface, dust 2 tsp baking powder 

and knead for 3 min.


Roll into a 12 in log and cut into 12 pieces.


Cup hand, and roll pieces into taught balls against counter.


Roll out dough into discs and fill with a heaping spoonful of filling.
Pinch dough together and place seamed side down.


Set on parchment lined cookie sheet.
Let rise for 1 hour in warm place.



Brush with egg wash (1 egg, 1 tsp sugar, 1 T water)

The dough was pretty dense, but the flavor was good. I think I will continue to be on the lookout for another dough recipe - something soft and fluffier.

Char Siu BBQ Pork

I've never made this before... let's give it a go, shall we?

Some recipes call for red food coloring, but I decided to bypass that...

Preheat Oven to 325F
I don't have a roasting pan, so I used a jelly roll pan filled with water with a cooling rack set on top.

Char Siu
1lb Pork Tenderloin

Marinade:
3 T soy sauce
2 T Hoisin Sauce
1 T Sake
2 T ketchup
2 T pineapple juice
1T sugar
1 T honey
2 garlic cloves, chopped
I didn't have five-spice powder, so I used a sprinkling of cinnamon, cloves and ginger



Mix marinade together, pour pork into a ziplock bag and sit for 2-3 hrs.


Set pork on rack and roast for 20 min.
Turn over and baste with some of the remaining marinade.

Raise heat to 350F and cook for 20 min.
Baste with honey and cook another 20 min.

Raise heat to 400F and cook another 15 min. - edges will start to char.
(baste with honey every 5 min.)


Cool and Slice!

I like the flavor but, it would be so much tastier if it were marinated overnight.
I'm going to use some of this pork to make Baked Char Siu Baked Buns!
Stay tuned.

Test : Braised Pork Short Ribs

Braised "Short Giwa" Ribs

I came across a few recipes, but I didn't have a handful of ingredients on hand, so here's the "Short Giwa" Ribs version.

Marinade
1/4 C soy sauce
1 T black bean paste
2 tsp brown sugar
1/8 tsp white pepper
1/8 tsp garlic powder
1 tsp white vinegar
1 tsp sesame oil
3 garlic cloves, minced
knob of ginger
1/4 C sake
a big spoonful of apricot jam



Combine all ingredients.


Add enough water to cover the ribs
Boil, reduce heat and simmer for 2-3 hours

HOLY!  They just fall apart....