Jan-chan’s Tidbits

I was just browsing Jessica’s (Su Good Eats) blog and came across the translated version of the char siu bao (bbq pork bun) filling recipe. She used it in her baked char siu bao and it works fine for the steamed ones too. Here it is:

BBQ Pork Bun Filling

3/4 cup of bbq pork, cut into 1/2-inch pieces
1/2 cup of onion, cut into small pieces*

5 tbsp water or low-sodium stock
1 tbsp oyster sauce
2 1/2 tsp sugar
2 1/4 tsp corn starch
2 tsp ketchup
1 1/2 tsp dark soy sauce
pinch of grounded white pepper

1 tbsp of oil
1 1/2 tsp cooking wine
1 tsp sesame oil

*I didn’t use onion so I use 2 cups bbq pork for the filling instead.*

Sauce: In a bowl, mix together the water, oyster sauce, sugar, corn starch, ketchup, soy sauce and pepper. I used hot/warm water to make sure the corn starch dissolves and doesn’t go lumpy. Set aside.

Heat oil in a frying pan, add the onions and cook until transparent and tender with medium heat, about 5 minutes.

Turn the heat to high, add the bbq pork pieces and cook for another 2 minutes. Stir in the wine. Give the prepared sauce mixture a few stir then add it to the pan. Cook, stirring, for 1-2 minutes until sauce thickens and gets soaked up by the onions and pork.

Remove from heat and mix in the sesame oil. Transfer to a bowl and let cool. *This can be prepared a night in advance.*

Posted in asian byte, recipes, yummy tidbits

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