Saturday, January 15, 2011

Experiment with making steamed Cha Siu Bao...

Part 1 : Making BBQ Pork

The inspiration for this recipe comes from the Feb/Mar 2011 issue of Fine Cooking. The feature article gave step by step instructions based on Chef Eileen Yin-Fei Lo's recipe for making her BBQ Pork Bun, aka Steamed Cha Siu Bao. The article has excellent instructions and photos to follow, we had success the first time making this recipe. If the directions are still not clear, they have provided a video for making these delicious buns.

My taste tester hubby agrees that the buns taste just like what you get at a good Dim Sum Restaurant.

For the first part of the recipe, you will need to make the Cha Siu (BBQ Pork) or purchase it from a good Chinese BBQ shop. Chef Lo's recipe is easy to follow and makes more BBQ pork than you will need for the Bun recipe. It is definitely worth it to make your own, it's more economical and healthier without all the food dyes and preservatives associated with purchased BBQ pork.

Chinese Barbecued Roast Pork
1 (2-lb.) boneless pork loin roast
1/2 cup honey
1/4 cup oyster sauce
1/4 cup hoisin sauce
3-1/2 Tbs. double dark soy sauce or double black soy sauce
3-1/2 Tbs. light soy sauce
3 Tbs. Shaoxing (Chinese rice wine)
1-1/4 tsp. five-spice powder
Kosher salt and freshly ground white pepper

Cut the pork loin lengthwise into 4 equal strips. Using a small knife, pierce each strip 4 times to help the marinade penetrate the meat. Put the pork in a 'Ziploc' bag.

Combine the honey, oyster sauce, hoisin sauce, double dark soy sauce, light soy sauce, Shaoxing (Rice wine), five-spice powder, 1/2 tsp. salt, and a pinch of white pepper in a small bowl and pour over the meat to coat well. Refrigerate for at least 8 hours or overnight.

Position a rack in the top third of the oven and heat the oven to 450°F. Line a small heavy-duty rimmed baking sheet with heavy-duty foil. Put the meat on the baking sheet and spoon some of the marinade over it. Roast until an instant-read thermometer inserted in the middle of the pork registers 165°F, 30 to 40 minutes. During cooking, baste the meat with the juice from the pan and flip it 4 times. If the pan gets dry and the juices start to brown and caramelize, add some water into the pan. Be careful to not let it burn and turn black.

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the pork until it’s slightly charred in places, about 2 minutes.

Let the pork cool and refrigerate until ready to make the bun filling.

Note: The pork may be refrigerated for up to 5 days or frozen for up to a month.

Steamed Pork Buns by Chef Eileen Yin-Fei Lo, Fine Cooking Magazine, Feb/Mar 2011 issue, page 75-80.

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