Chinese BBQ Pork Buns

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Chinese BBQ Pork Buns

Postby R-sole » Wed May 30, 2012 3:02 am

As requested by Kimbo.

I cheated to save typing and searched for recipes on the net. I'm a bad man. :ugeek:

First you need some Chinese BBQ Pork. This is good served as a roast or in fried rice etc. We usually have some left overs frozen. You can serve it as finger food at BBQ's too. Use a Pork belly.



Chinese barbecue pork


Preparation Time
10 minutes
Cooking Time
30 minutes
Makes
about 400g
Ingredients
2 tbs soy sauce
2 tbs honey
1 tbs Chinese rice wine or dry sherry
1 tbs oyster sauce
1 tbs hoisin sauce
1 tsp sesame oil
1 tsp Chinese five spice

I also add a tablespoon of Char Sui sauce and a good dash of red food colour

500g pork fillet, halved crossways, quartered lengthways
Method
1. Combine soy sauce, honey, Chinese rice wine, oyster sauce, hoisin sauce, oil and Chinese five spice in
a bowl.
2. Add the pork to the soy sauce mixture and turn to coat. Cover and place in the fridge for 2 hours to
marinate.
3. Preheat oven to 220°C. Add water to a roasting pan to come 1cm up the side of pan. Drain the pork,
reserving marinade. Place pork on a wire rack in the pan. Roast, turning once, basting frequently with
marinade, for 30 minutes or until tender and caramelised. Set aside to cool.
Notes
This recipe requires 2 hours of marinating time. Time plan tip: Make up to 3 days ahead. Store in an
airtight container in the fridge. Freezing tip: Wrap in plastic wrap. Place in a sealable plastic bag.
Label, date and freeze for up to three months. Thaw in fridge.



After that you need to make the filling for the buns.

I couldn't find a cheat recipe to copy on the net that was anywhere near mine in quality, so back to the typing...


BBQ Pork Buns

300-400 gm of bbq pork belly chopped fine
2 tsp peanut oil
1 small clove garlic, crushed in
1/4 tsp salt
2/3rd cup hot water
2 tsp light soy sauce
1/2 tsp sesame oil
1 tsp oyster sauce
3 tsp cornflour mixed with 1 tablespoon of water
1 tsp hoi sin sauce
1 tsp sugar
3tsp char sui sauce
Red colour

Heat oil, add garlic cook slowly. Do not brown.
Add hot water, soy sauce, sesame oil, char sui and oyster sauce.

add cornflour mix and stir in cook while stirring till thick and clear.
Remove stir in hoisin, sugar and red.

Cool then stir in chopped pork.




Now the buns.

Most of the ones i found searching were yeast risen, mine are not...so more typing.

Dia Bao (Steamed Bun Dough)

2-1/2 cups plain flour
3-1/2 tsp baking powder
3 tbsp caster sugar (yes they're sweet)
2 tbsp softened lard (i just use magarine)
about 1/2 cup lukewarm water
1/2 tsp rice wine vinegar

sift flour and baking powder into a bowl. Stir in sugar and rub in lard with fingertips. Mix water and vinegar and add. Knead to soft dough.
Shape in a ball, cover and rest 1/2 hr.


To make the buns

divide into 12 or more, and roll thinly into circles about 4" across. Put a heaped tsp of the cooled mixture in the middle and gather edges to make a neat pinched join.
Twist to seal like money bags

Put each bun on a square of baking paper and steam covered for 20 mins.

serve warm. i like a spict plum dipping sauce or hoisin based dipping sauce with mine.


porkbuns1.jpg
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Re: Chinese BBQ Pork Buns

Postby Kimbo » Wed May 30, 2012 9:41 am

Thanks 5Star, (but it was 8-Ball)
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Re: Chinese BBQ Pork Buns

Postby R-sole » Wed May 30, 2012 10:23 am

No worries, knew it was one of you foodie types :laughing-rolling:
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Re: Chinese BBQ Pork Buns

Postby 8-ball » Wed May 30, 2012 4:35 pm

yeah it was me

thanks how do you make the actual bun ( oops just saw it then)

how do they go frozen say make a big batch and freeze for convienence
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Re: Chinese BBQ Pork Buns

Postby R-sole » Wed May 30, 2012 4:50 pm

You can do the mix ready and freeze it then do the buns when you want. That's what we do anyway.
You can get em frozen, so must be possible but i think they'd get freezer burn.

the mix is fine in ziplock bags though. Doesn't take long to turn the dough out.
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Re: Chinese BBQ Pork Buns

Postby scarecrow » Tue Aug 07, 2012 10:17 am

Steams buns are my favourite food. These are the ducks nuts with a cold beer.

A couple of tricks I learned.

Make sure the filling is cold before making the buns, otherwise it will soak through and fall out the bottom.
If you use lard, the buns stay white. Marg makes 'em yellow.
When you roll them out leave the centre (bottom of bun) thicker and roll out to the edge thiner. Otherwise you end up with a lot of dough on the top.
I add a bit of ginger.
I do 12 at a time in a multi layer chinese steamer.
Yummmmmm.

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Re: Chinese BBQ Pork Buns

Postby mullamulla » Tue Aug 07, 2012 10:41 am

=p~ Looks awesome, I don't mind the odd pork bun, I'll have to give this a go!
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Re: Chinese BBQ Pork Buns

Postby R-sole » Tue Aug 07, 2012 12:14 pm

Thanks for the tip scarecrow.

Might try it out tonight, that photo is making me hungry.
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Re: Chinese BBQ Pork Buns

Postby stephenkentucky » Tue Aug 07, 2012 4:01 pm

I love using pork neck for both buns and char-siu ...it is the cut most often used in chinatown Sydney for BBQ pork...it has a higher fat to lean ratio than fillet which is not a bad thing, especially for char-siu...it is usually a bit cheaper than fillet, as well.
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Re: Chinese BBQ Pork Buns

Postby Twisted » Thu Aug 09, 2012 1:43 pm

My father bought some korean bbq pork rolls over for lunch yesterday, he' been raveing about em for ages and it was nice.
different thing to yours but it was good
sliced bbq pork a slice of cucumber the length of the roll hot as fuck chilli sauce and a tiny dab of may on a crunchy long roll
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Re: Chinese BBQ Pork Buns

Postby Jesiah » Thu Aug 09, 2012 1:58 pm

Yummm. Could you substitute the pork for say duck or rabbit? Not a big fan of pork even though I love my bbq steamed pork buns.
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Re: Chinese BBQ Pork Buns

Postby R-sole » Thu Aug 09, 2012 2:46 pm

Doing these tonight. Found some pork mix in the freezer. :handgestures-thumbupleft:

Combining with marinated wings and beer.



MmmmmBeeeerPunkin
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Re: Chinese BBQ Pork Buns

Postby stephenkentucky » Thu Aug 09, 2012 4:59 pm

Yum 5Star..... we are having roast pork...life is just that much better with PIG!
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