Thursday, January 2, 2014

Jing Char Siu Bau -- Steamed Pork Buns (Part 2 of 4)

Welcome to Part 2, The Filling.

Again we have a recipe with a lot of ingredients but easy preparation.  Once the Char Siu is cooked and cooled, you can do this part.  I did it a few days later so the meat sat in the refrigerator.

The recipe says you can make this a day ahead of the dough and that is what I did. 

The Filling (see page 66 of The Dim Sum Book by Eileen Yin-Fei Lo)

1/2 cup onion, diced into 1/4-inch pieces
3/4 cup Roast Pork, cut into 1/2-inch, thinly sliced pieces
1 tablespoon liquefied pork fat or peanut oil
1 1/2 teaspoons white wine

Combine in a bowl:
     1 tablespoon oyster sauce
     1 1/2 teaspoons dark soy sauce
     2 teaspoons ketchup
     2 1/4 teaspoons sugar
     pinch of white pepper
     2 1/4 teaspoons cornstarch
     2 1/2 ounces chicken broth

1/2 teaspoon sesame oil
And sesame oil

To make the filling:

1.  Heat wok for 30 to 40 seconds.  Add pork fat or peanut oil and heat until white smoke rises.  Add onions and cook over low heat, turning occasionally, until onions turn light brown.

2. Add the roast pork, raise heat, and stir-fry to combine the pork with the onions.  Add white wine and mix well.

3. Lower heat and add sauce mixture from bowl.  Stir until entire mixture thickens and turns brown.

4. Add sesame oil and mix well.

5. Remove pork mixture from the wok and transfer to a shallow dish.  Allow mixture to cool to room temperature, then refrigerate uncovered for 4 hours.

The Verdict

I had no peanut oil or pork fat, so I used canola oil.

Following the directions was easy; the only part I was unsure of was how dark brown the cooked sauce should be.

Success!  It looked good and smelled good.  A little nibble confirmed it tasted good.  It doesn't make a large quantity but the final part of the recipe says to put in one tablespoon of filling into the dough.  This should be plenty.

Come back tomorrow for the next part:  The Dough.


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