Experiment with making steamed Cha Siu Bao...

Part 2 : Making the BBQ Pork filling.

This is a delicious BBQ Pork filling recipe for buns. My cousin Erin has made this filling recipe to go into the bun recipe for Baked Hom Baos. The dough recipe for the baked version can also be found in my blog under "Making Pork Buns with Mom"



Steamed Pork Buns by Chef Eileen Yin-Fei Lo
BBQ Pork Filling
Ingredients:
1/2 cup lower-salt chicken broth
2 Tbs. oyster sauce
2 Tbs. ketchup
5 tsp. granulated sugar
4 tsp. cornstarch
1 Tbs. dark soy sauce
Kosher salt and freshly ground white pepper
1 recipe Chinese Barbecued Roast Pork
2 Tbs. peanut oil **
1 small yellow onion, cut into 1/4-inch dice (1/2 cup)
1 Tbs. Shaoxing (Chinese rice wine)
1-1/2 tsp. Asian sesame oil

** Substitute Canola or Olive oil, to avoid issues with food allergies associated with peanuts or nuts in general.

Directions:
In a medium bowl, stir or whisk the broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, 1/2 tsp. salt, and a pinch of pepper. Finely dice enough of the barbecued roast pork to yield 1-1/2 cups (about 6 oz.). Heat a wok over high heat for 30 seconds. Add the peanut** oil and swirl to coat. When a wisp of white smoke appears, in about 30 seconds, add the onion. Reduce the heat to medium low and cook, stirring often, until soft, about 6 minutes.

Add in the diced pork, increase the heat to high, and stir-fry to combine, 2 to 3 minutes. Drizzle the wine from the edge of the wok into the pork mixture and stir well. Reduce the heat to medium.

Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3 minutes. Add the sesame oil and mix well. Refrigerate until cool.

See part 3 for making the Bun Dough and putting it all together.

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