Chinese BBQ Pork Buns + Halal, Vegetarian & Kosher Filling Options (Char Siu Bao)

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: ground pork

Ground pork is often less expensive and still flavorful.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness and flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Bread flour can enhance the bun's texture.

In a microwave-safe bowl, add 40 g bread flour and 255 ml milk, whisk together until combined.

Microwave on high in 30-second increments, whisking in between until it reaches a pudding-like consistency.

Add 56 g cold unsalted butter to the hot Tang Zhong and stir until melted.

Add in 1 large egg, 50 g sugar, 14 g milk powder, and 6 g salt, then mix.

Let the mixture cool for 5 minutes, whisking occasionally to dissipate heat.

Once cooled, add 350 g bread flour and 8 g instant yeast to the mixture.

Using a stand mixer with a dough hook, mix on low speed until moistened, then increase to medium-high for 5 minutes.

Stop the mixer, scrape down the bowl, then mix on medium-low for another 3 to 5 minutes until smooth and elastic.

Plop the dough onto the counter, knead a few times, and shape into a ball.

Oil a large bowl, place the dough smooth side up, cover, and let proof until doubled in size (about 45 to 90 minutes).

Prepare the filling by mixing 60 g honey, 20 g hoisin sauce, 1/4 teaspoon Chinese five spice, 1/8 teaspoon white pepper, and 2 cloves garlic in a bowl.

Add 1 tablespoon Shaoxing cooking wine, 1 tablespoon soy sauce, and 1/2 teaspoon dark soy sauce to the marinade and stir.

Cut 1 pound of pork shoulder into workable chunks, then pound with the back of a knife to tenderize.

Dissolve 1/2 teaspoon baking soda in 1 tablespoon water and 1/2 teaspoon salt, then massage into the meat for 1 minute.

Pour the marinade over the meat and mix until absorbed, then add 1 tablespoon cornstarch and 1 tablespoon oil, mixing thoroughly.

Let the meat marinate for 5 to 10 minutes, but not over 30 minutes.

Heat a non-stick skillet over medium-high heat and add a touch of oil.

Add the marinated meat in a single layer, cooking undisturbed until charred on the bottom.

Flip the meat and cook until charred on the other side, then add 1/4 cup water to the pan and cover with a lid.

Reduce heat to medium and let cook until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens