This has got to be one of my top three favourite dim sum treats. Sweet, caramelised chinese bbq pork encased in a soft, fluffy white wheat bun. Well, that’s what I would get if I ordered it in a restaurant. My homemade version tasted really good but they didn’t quite get the ‘fluffy’ memo. The bun was more like a momofuku pork bun. More chewy than fluffy…
I’m not sure what went wrong, maybe I should try a different recipe…maybe I kneaded the dough wrong. Whatever it was, the process was still a lot of fun. Proofing the dough, kneading, pleating the buns etc. provided a very therapeutic afternoon for me. Plus the end results were still tasty. Ugly, but tasty.
I followed this recipe for the dough but I had my own recipe for the BBQ pork. The BBQ pork filling was not bad at all, with the right amount of sauce and meat ratio to produce a succulent filling for the bun.
BBQ PORK FILLING
2 medium strips of pork loin (about 800g)
2 tbsp hoisin sauce
1 tsp five spice powder
a pinch of white pepper
1 tsp of sesame oil
2 tsp sugar
1 tsp light soy sauce
Place both pork loins and marinate with the rest of the ingredients in a freezer bag for at least 2 hours in the fridge. I left mine overnight.
Line and lightly grease a baking tray. Place both the marinated loins on the try and bake/grill in the oven at 200 deg c for about 50 minutes or until pork is nicely cooked and caramelised. Remove from oven and let it cool before chopping the pork into small pieces.
FOR THE SAUCE
1 tbsp oyster sauce
2 tsp light soy
1 tsbp sugar
1 cup water
2 tsp margarine
1/2 tsp sesame oil
1/4 tsp white pepper
1 tbsp cornstarch
In a small saucepan, mix all the ingredients except the cornstarch and margarine together. Bring the mixture to a low boil, add the margarine. Dissolve cornstarch in a little water before adding to mixture. Stir continuously until the mixture thickens. Set aside to cool before adding in chopped bbq pork.
The above filling recipe was just right for 15 – 17 buns.