Char Siu Bao (Steamed BBQ Pork Buns)
FILLING INGREDIENTS:
2 pounds pork tenderloin
1 tsp Spice Horizon five-spice powder
1 cup thinly sliced green onions
3 tsp red pepper flakes
6 Tbsp hoisin sauce
4 Tbsp rice vinegar
2 Tbsp low-sodium soy sauce
3 tsp honey
2 tsp peeled and minced fresh ginger
2 tsp minced garlic
½ tsp Spice Horizon Himalayan sea salt
DOUGH INGREDIENTS:
2 cups warm water (100° - 110° F)
6 Tbsp sugar
2 pkg dry yeast (about 4 ½ tsp dry yeast)
6 ½ cups all-purpose flour
6 Tbsp Spice Horizon Avocado Oil
½ tsp Spice Horizon Himalayan sea salt
3 tsp baking powder
DIRECTIONS:
Rub five-spice powder over pork tenderloin, refrigerate 2 – 4 hours.
Heat heavy skillet over medium-high heat. Add 2 Tbsp cooking oil and sear pork tenderloin (turning often) until an instant read thermometer reaches 155° internal temperature. (around 15 – 20 minutes).
When fully cooked, remove from pan and let stand 10 – 15 minutes.
Cut pork tenderloin into slices, then planks, then into ½ inch cubes.
Place cubed pork into a mixing bowl, add sliced green onions, red pepper flakes, hoisin sauce, rice vinegar, soy sauce, honey, ginger, garlic and salt and mix well. Cover and refrigerate for up to an hour.
To prepare the dough, combine the water, salt, sugar, oil and yeast in a large bowl and let stand for 5 minutes.
Combine flour and baking powder
Now add flour mixture one cup at a time. Knead dough until it is smooth and elastic. This could take up to 10 minutes.
In a large bowl, coat inside of the bowl with cooking spray, and place the dough ball in the bowl, then turn ball over so that both sides have been exposed to the cooking spray.
Cover the dough bowl and let rise in a warm place for 1 hour (or until it’s doubled in size)
After an hour, punch the dough down, then let rest for a further 5 minutes.
Dust surface with flour and knead dough into 20 equal portions, turning each into a ball.
Place the 20 balls into a covered dish so that they won’t dry out while filling.
Take one ball at a time and flatten into about a 5” circle. Place ¼ cup filling into the center of each dough circle. Pull up the sides of the circle around the filling, pinch and twist the top. Repeat with remaining dough balls.
Place each bun on a 5” square parchment paper. Arrange parchment paper and buns in a bamboo steamer leaving at least 1” apart.
Stack bamboo steams baskets and cover.
Add water to a large skillet and bring to a boil. Place steamer baskets in the skillet and allow to steam about 15 minutes or until full puffed. Let cool about 10 minutes before serving.
Things you'll need for this recipe...
