Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Friday, June 17, 2011

Cha siu bao (叉燒包) recipe -- The Roast Pork


This is for the roast pork you need to put inside the bun. This will make a lot of buns or you can use it as part of another dish.

Step one of the Cha Siu Bao recipe.

For the roast pork

1 2lb bonless pork loin roast
1/2 cup honey
1/4 cup oyster sauce (you can pick this up at almost any supermarket or Chinese market)
1/4 cup hoisin sauce (you can pick this up at almost any supermarket or Chinese market)
3 1/2 tbs double dark soy sauce. You can make this by reducing regular soy sauce by 1/2.
3 1/2 tbs regular soy sauce
3 tbs Chinese rice wine (Shaoxing)
1 2/4 tsp Chinese five-spice power
Kosher salt and fresh ground pepper to taste.

Combine the honey, oyster sauce, hoisin sauce, Shaoxing, double dark soy sauce, soy sauce, and the Chinese five spice powder, 1/2 tsp salt and a 1/4 tsp of ground white pepper in a bowl and power over the meat to coat well. Refridgerate for at least 8 hours or overnight.

Pre oven to 450F. But the meat on a baking sheet, line with foil if you wish, and bake. Spoon the marinade over the pork and roast until it reaches an internal temperature of 30-40 degrees. During the baking process, baste the meat from the pan at least 4 times.

Next, if you have a broiler, broil the meat until it has a char for flavor. About 2 mins. Let the pork cool and refrigerate until you are ready to use for the bao (bun) filling.

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