Char Siu Bao

foodnetwork.com

Rbaker81

subheading: Bao Dough:

2 ½ cups (250 grams) cake flour, plus more for dusting

½ cup (60 grams) sugar

2 teaspoons (7 grams) baking powder

2 teaspoons (7 grams) dry yeast

1 tablespoon lard or shortening, at room temperature

Neutral oil, for the bowl

subheading: Filling:

2 cups finely diced Char Siu Cantonese Red Roasted Pork, recipe follows

2 tablespoons grapeseed oil

½ red onion, sliced

½ red bell pepper, sliced

½ green bell pepper, sliced

10 scallions, cut in half

⅓ cup sugar

2 tablespoons (40 milliliters) oyster sauce

2 tablespoons (40 milliliters) thin soy sauce

1 tablespoon (20 milliliters) dark soy sauce

4 ½ teaspoons (25 grams) potato starch

4 ½ teaspoons (25 grams) cornstarch

subheading: Char Siu Cantonese Red Roasted Pork Marinade:

½ cup soy sauce

¼ cup plus 2 tablespoons hoisin sauce

¼ cup plus 2 tablespoons ketchup

⅓ cup oyster sauce

¼ cup sugar

¼ cup honey

2 tablespoons sherry

1 tablespoon grated fresh ginger

1 tablespoon red yeast rice powder

½ teaspoon Chinese five-spice powder

2 cloves garlic, grated

2 pounds Boston pork butt

subheading: Char Siu Cantonese Red Roasted Pork Glaze:

½ cup honey, maltose syrup or barley malt syrup

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