Char Siew Bun

Wednesday, 26 March 2008

char siew buns 2

Char Siew

  • 400-500g Pork shoulder/loin
  • 2 TbspHoisin Sauce
  • 1 1/2 TbspChar siew sauce
  • 1 piece Nam yu
  • 1/2 Garlic (chopped)
  • 2 Tbsp Chinese wine
  • 1 1/2 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  1. Mix everything together and let it marinate for minimally one hour. The longer you marinate it, it will obviously taste nice.
  2. Place it on an aluminum foil and cover it with another sheet of aluminium foil.
  3. Bake it for 5 minutes, remove from the oven, collect the sauce/juice produce. You will need this later.
  4. Re-bake it, with the aluminum foil covering it.
  5. Repeat step 3 and 4 until you obtain enough sauce. Remove aluminum foil and let oven the char siew till dried up.
  6. With the sauce produced from above, heat it in a pot. Add some cornstarch and potato starch flour with some water. Pour into the sauce produced.
  7. If you did not manage to collect sufficient sauce, add some water and add some char siew sauce into it. :)

For the bun, I just used the Water-Roux Sweet Bun Dough. Here

Char siew buns


michael edelman said...

You were right- I love your food blog!