Sticky BBQ Char Siu Bao

Ingredients

500g pork belly or pork neck, skin removed

Spring onions, finely sliced, optional

The Char Siu Sauce

4 tablespoons hoisin sauce

4 tablespoons tomato ketchup

4 tablespoons sugar

2 tablespoons dark soy sauce

2 tablespoons rice vinegar

1 thumb-size piece ginger, finely chopped

3 cloves garlic, finely chopped

The Bao Dough

500g plain flour

1½ teaspoons fast action dried yeast

1 teaspoon baking powder

2 tablespoons sugar

Approx. 260 to 300ml warm water

PREPARATION

Method

1. In a bowl mix hoisin sauce, tomato ketchup and sugar. Add dark soy sauce and rice vinegar following a thick to thin ratio of roughly two parts thick to one part thin. Stir well.

2. Add finely chopped ginger and garlic and mix to form a rich red marinade.

3. Remove skin from the pork belly and trim excess fat if needed. Coat thoroughly in the char siu sauce. Marinate overnight if possible.

COOKING

4. Roast at 150°C for 1½ to 2 hours until tender and caramelised. Cover loosely with foil halfway through if the glaze darkens too quickly.

5. Remove from the oven and allow to rest. Dice into chunky pieces and mix with the reduced sticky sauce. Allow to cool completely before filling.

6. For the dough, combine flour, yeast, baking powder and sugar in a bowl. Gradually add warm water, mixing with your hand until the dough comes together.

7. Knead for 3 to 5 minutes until smooth and slightly tacky, similar to a soft Play-Doh texture.

8. Form into a ball, cover and rest for 10 to 15 minutes.

9. Divide the dough into equal portions. Roll each into a smooth ball.

10. Flatten into a disc, slightly thicker in the centre. Add a spoonful of cooled char siu filling.

11. Either gather the edges together simply and pinch closed, or pleat traditionally by pinching and twisting around the filling until sealed.

12. Place on parchment squares and steam over high heat for 8 minutes.

13. Remove and rest briefly before serving.

School of Wok Tips

• Keep the filling chunky rather than finely chopped for better texture.

• Ensure the char siu mixture is sticky, not wet, before filling.

• Dough should feel soft and slightly tacky, not dry.

• Steam over fully boiling water before starting the timer.

FAQs

Can I use pork shoulder instead of pork belly?

Yes? Pork shoulder or pork neck work very well and are slightly leaner.

Why must the filling cool before wrapping?

Hot filling can melt the dough and make sealing difficult.

Can I freeze char siu bao?

Yes? Freeze after steaming and reheat from frozen for 6 to 8 minutes.