Job Board
Recipes
About Us
Favorites
Login
Signup

Char Siu Bao

author Pigtoria
Pigtoria
• Prep Time: 15 mins
• Published: 9/20/22
• Cook Time: 50 mins
• Yield: 32
• Difficulty: Intermediate
Save To Recipe...
If you can't see the green instacart button, you're probably using Safari. To order through SuChef, please enable cross-website tracking and 3rd party cookies.

Ingredients & Equipment:

Ingredients: For Char Siu Pork:
  • 500-800g Pork Belly
  • 40g Brown Sugar
  • 225g Lee Kum Yee Char Siu Sauce
  • 100g Lee Kum Yee Black Bean Garlic Sauce (Optional)
  • 100g Lee Kum Yee Chu Hou Paste (Optional)
  • 2-3 Shallots

For Bao:
  • 225g Water
  • 7g Yeast
  • 450g Bread Flour
  • 70g Sugar
  • 12g Salt
  • 28g Butter

Equipment:
  • Knife
  • Chopping Board
  • Air Fryer
  • Steam Basket
  • Baking Dish
  • Frying Pan

Step 1: Marinate Pork

Ingredients:
  • Char Siu pork
  • Pork belly 500-800g
  • Lee Kum yee char siu sauce 225g
  • Lee Kum yee black bean garlic sauce 100g (optional)

Steps:
  • Slice pork belly into about 6 long strips
  • Mix together the sauces and let the pork marinade for 3 hours/overnight

Step 2: Air fry Pork

Ingredients:
  • Pork

Steps:
  • Air fry the pork at 180 degrees for 15-20 minutes or bake in the oven at 180 degrees for 30-40 minutes (keep the marinade for later use)
  • Rest the pork for 5-10 mins
  • Dice the pork into small pieces
  • Sear the pork until nice and crispy
  • Remove the pork

Step 3:

Ingredients:
  • 2-3 shallots
  • Bread flour 450g
  • Sauce

Steps:
  • Sauté the diced shallots until translucent or golden brown
  • Deglaze the pan by adding in the marinade
  • Add in a tablespoon of flour
  • Stir until the sauce thickens
  • Add in the pork

Step 4: Prepare Bao

Ingredients:
  • Yeast 7g
  • Lukewarm water
  • Butter 28g

Steps:
  • Mix yeast in lukewarm water and let it rest for 10-15 mins
  • In a stand mixer bowl, whisk together bread flour, sugar, and salt
  • Add in the water and soften butter
  • Mix together until smooth
  • Cover with cling film

Comments