We are having problems with incorrect UPS shipping charges being shown on our website. PLEASE CALL (678) 795-2002 to place an online order. Thank You.

CALL: (678) 795-2002

Yields16 Servings
 1 lb Boneless Pork Ribs, trimmed of excess fat
 1 tbsp Soy Sauce
 1 tbsp VSOP Toasted Sesame Oil
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 2 tbsp Oyster Sauce
 2 tbsp Ketchup
 2 tbsp Dark Brown Sugar
 1 cup Whole Milk, warm
 ¼ cup Water, warm
 2 large Eggs, (one reserved for egg-washing the dough)
 3 tbsp VSOP Extra Virgin Olive Oil
 2 tbsp Granulated Sugar
 ½ tsp Salt
 3 ¾ cups All Purpose Flour
 2 ¼ tsp Instant Dry Yeast
 1 tbsp VSOP Extra Virgin Olive Oil
 ½ medium Onion, diced fine
 ½ cup Water
 1 tbsp Oyster Sauce
 1 tbsp Soy Sauce
 1 tbsp Plum Sauce
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 2 tsp Corn Starch
1

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small 1/4 inch pieces and set aside.

2

If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes. Makes 16 Pork Buns.

3

Mix together all the sauces, sesame oil, honey ginger white balsamic vinegar, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the extra virgin olive oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Ingredients

 1 lb Boneless Pork Ribs, trimmed of excess fat
 1 tbsp Soy Sauce
 1 tbsp VSOP Toasted Sesame Oil
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 2 tbsp Oyster Sauce
 2 tbsp Ketchup
 2 tbsp Dark Brown Sugar
 1 cup Whole Milk, warm
 ¼ cup Water, warm
 2 large Eggs, (one reserved for egg-washing the dough)
 3 tbsp VSOP Extra Virgin Olive Oil
 2 tbsp Granulated Sugar
 ½ tsp Salt
 3 ¾ cups All Purpose Flour
 2 ¼ tsp Instant Dry Yeast
 1 tbsp VSOP Extra Virgin Olive Oil
 ½ medium Onion, diced fine
 ½ cup Water
 1 tbsp Oyster Sauce
 1 tbsp Soy Sauce
 1 tbsp Plum Sauce
 1 tbsp VSOP Honey Ginger Aged White Balsamic Vinegar
 2 tsp Corn Starch

Directions

1

Mix all the ingredient together well in a plastic zip-lock bag and marinate the pork for a minimum of 4 hours or overnight. Preheat the oven to 375 and roast the pork on a baking rack for 2 hours, basting twice with the reserved marinade in the bag. Proceed to making the dough once the pork is in the oven. After two hours, remove from the oven and allow to cool. Cut in to small 1/4 inch pieces and set aside.

2

If using a bread machine to make the dough, follow the manufacturers directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350 and divide the dough in two equal pieces and roll in in to 10 inch long ropes. Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes. Makes 16 Pork Buns.

3

Mix together all the sauces, sesame oil, honey ginger white balsamic vinegar, water and cornstarch together in a small bowl. In a wok or saute pan over medium flame, heat the extra virgin olive oil. Add the diced onions and saute until tender and translucent but not browned. Add the garlic and ginger and cook for another minute. Add the diced pork and the sauce mixture. Cook until thickened and heated through.

Homemade Chinese Char Siu Bao (Baked Pork Buns)

No Comment

You can post first response comment.

Leave A Comment

Please enter your name. Please enter an valid email address. Please enter a message.