Ingredients with Measurements:
- 1 pound of boneless pork shoulder, sliced into thin strips
- 1/4 cup of soy sauce
- 1/4 cup of hoisin sauce
- 1/4 cup of honey
- 1 tablespoon of Chinese five-spice powder
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of water
- 2 tablespoons of cornstarch
- 1 package of store-bought or homemade steamed buns
- 1/4 cup of chopped scallions for garnish
Special equipment needed:
- A large mixing bowl
- A baking sheet lined with parchment paper
- A small bowl
- A whisk
- A steamer basket or bamboo steamer
Step-by-step instructions:
1. In a large mixing bowl, combine the soy sauce, hoisin sauce, honey, Chinese five-spice powder, sesame oil, rice vinegar, minced garlic, and minced ginger. Mix well.
2. Add the sliced pork shoulder to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Remove the pork from the marinade and place the strips on the prepared baking sheet. Reserve the marinade.
5. Bake the pork in the preheated oven for 15-20 minutes or until cooked through and caramelized.
6. While the pork is baking, prepare the sauce. In a small bowl, whisk together the water and cornstarch until smooth.
7. In a small saucepan, heat the reserved marinade over medium heat until it comes to a simmer. Add the cornstarch mixture and whisk until the sauce thickens, about 2-3 minutes.
8. Remove the pork from the oven and let it rest for 5 minutes. Slice the pork into thin strips.
9. Steam the buns according to the package instructions or homemade recipe.
10. To assemble the buns, place a few slices of pork on the bottom half of the steamed bun. Drizzle with the sauce and sprinkle with chopped scallions.
Time:
Preparation time: 10 minutes + marinating time
Cooking time: 20 minutes
Temperature:
Bake the pork at 400°F.
Serving size:
This recipe makes 12-16 pork buns.
Nutritional information:
Each pork bun contains approximately 200-250 calories, 6-8 grams of fat, 25-30 grams of carbohydrates, and 10-12 grams of protein.
Substitutions for ingredients:
- Pork shoulder can be substituted with pork tenderloin or chicken thighs.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
- Chinese five-spice powder can be substituted with ground cinnamon or ground star anise.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced cucumbers or pickled vegetables to the pork buns for extra crunch.
- Use the char siu pork as a filling for dumplings or spring rolls.
- Make a vegetarian version by substituting the pork with tofu or mushrooms.
Tips and tricks:
- Marinate the pork overnight for maximum flavor.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- If the sauce is too thick, add a little more water to thin it out.
- Store any leftover pork and sauce separately in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover pork and sauce separately in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork buns, wrap them in damp paper towels and microwave for 30-60 seconds or until heated through.
Presentation ideas:
Arrange the pork buns on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds.
Pairings:
Serve the pork buns with a side of steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the pork is not caramelizing, turn on the broiler for the last 2-3 minutes of baking.
- If the sauce is too thin, add more cornstarch.
- If the buns are too dry, brush them with a little oil or water before steaming.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover pork and sauce separately in the refrigerator for up to 3 days.
Food history:
Char siu pork buns are a popular dim sum dish that originated in southern China. The pork is marinated in a sweet and savory sauce and then roasted or grilled until caramelized. The pork is then sliced and served in steamed buns.
Flavor profiles:
Sweet, savory, and slightly spicy.
Serving suggestions:
Serve the pork buns as an appetizer or a main dish.
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Region: Chinese