Bbq Pork Bun (char Siu Bao) (3) Xe Recipe

Marinate the pork

Combine hoisin sauce, light soy sauce, oyster sauce, honey, Shaoxing wine, Chinese five-spice and minced garlic in a bowl. Add the cubed pork and toss to coat evenly. Cover and refrigerate for at least 30 minutes (can marinate up to 4 hours).

Cook the pork (pan method)

Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add marinated pork in a single layer (reserve excess marinade) and sear 2–3 minutes per side until edges brown. Reduce heat to medium, pour the reserved marinade into the pan, cover, and simmer 6–8 minutes until pork is cooked through and sauce reduces slightly. Remove pork to a bowl and let cool slightly; reserve pan juices for glazing and the sauce section.

Dice / shred the pork

When slightly cooled, chop the cooked pork into small dice (about 3–5 mm) or shred finely—aim for a filling texture that evenly distributes in each bun. Measure out approximately 120–150 g of chopped pork for the 3 buns (all of the cooked pork should be fine).

Make the glaze and thicken filling

In the skillet with the reserved pan juices (or a small saucepan), bring juices to a gentle simmer. Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry, then stir the slurry into the simmering juices. Cook, stirring, until sauce thickens to a glossy glaze, about 1–2 minutes. Stir in 1/4 tsp sesame oil, then return the chopped pork to the pan and toss to coat evenly. Remove from heat and let the filling cool to room temperature before assembling (the filling should be moist but not runny).

Activate the yeast and combine liquids

Warm the milk to about 38–43°C (100–110°F). In a small bowl, stir the warm milk with 1 tbsp of the sugar (from the 2 tbsp) and the 1 tsp instant yeast. Let sit 5–8 minutes until foamy. If using instant yeast and your milk is warm, you can add yeast directly to the flour, but proofing ensures activity.

Mix dry ingredients

In a mixing bowl, whisk together 1.5 cups all-purpose flour, the remaining 1 tbsp sugar, 1/4 tsp salt and 1/2 tsp baking powder until evenly combined.

Form the dough

Make a well in the dry ingredients and pour in the foamed yeast-milk, 1 tbsp vegetable oil and 1 tbsp softened butter. Mix with a spatula or wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook for 5–6 minutes.

First rise

Shape dough into a ball, oil the inside of the bowl lightly, place dough in the bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until roughly doubled in size, about 45–60 minutes (time will vary with room temperature).

Divide and shape

Punch down the risen dough to release gas. Turn out onto a lightly oiled surface. Divide dough into 3 equal pieces (about 60–70 g each). Lightly roll each piece into a ball, then flatten into a round about 3.5–4 inches (9–10 cm) across with the center slightly thicker than the edge. Keep dough pieces covered to prevent drying while assembling buns.

Prepare steamer

Fill your steamer base or wok with about 800 ml water and bring to a simmer while you assemble buns. If using a bamboo steamer, make sure water is below the steamer basket so it does not touch the buns.

Assemble the buns

Place a parchment round on your work surface. Put one dough disc on the parchment. Spoon approximately 2–3 tbsp (about 40–50 g) of the cooled char siu filling into the center of the disc. Gather the dough edges up over the filling, pleating and pinching to seal at the top. Tighten the seal so there are no gaps. Place each sealed bun seam-side down on its own parchment round. Repeat for all 3 buns. Lightly brush the exterior with a tiny smear of oil if desired to prevent sticking.

Final rest (proof)

Cover the assembled buns loosely with a damp towel or plastic wrap and let them rest/proof for 15–20 minutes — they should puff a little but not double.

Steam the buns

Place buns in the steamer basket with a little space between them (they will expand). Once the steamer water is at a rolling simmer, place the steamer over it, cover, and steam on high for 12–15 minutes. Do not open the lid during steaming. After 12–15 minutes, turn off the heat and let buns sit, covered, for 3–5 minutes to prevent sudden collapse from a temperature shock.

Finish and serve

Carefully remove buns from the steamer using tongs. Serve warm. If desired, reheat later by steaming 3–5 minutes until warmed through. Leftover buns keep in the refrigerator for 2–3 days or freeze individually wrapped for up to 1 month.