Chinese Roast Pork Buns Recipes

Steps:

• Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
• Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
• Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
• Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
• Steam buns for 12 minutes. Serve.

Steps:

• First day preparation:
• To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours.
• Second day preparation:
• Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack.
• Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside.
• Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes.
• Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F
• Brush with half of remaining glaze and roast 10 minutes more.
• Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack (if using for Bao; otherwise, serve it up!).

Steps:

• Heat oven to 375°F.
• Line broiler pan with foil.
• In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth.
• Generously brush both sides of the pork steaks, reserving remaining basting sauce.
• Place pork steaks on foil-lined broiler pan.
• Bake at 375F for 30 minutes. Remove pork from oven.
• Brush both sides of steaks with remaining basting sauce.
• Bake an additional 10 to 20 minutes or until no longer pink in the center.
• Remove from oven; cool (leave the oven on).
• Remove meat from bone; finely chop. Set aside.
• In small bowl, combine cornstarch and 1 Tbsp sherry; blend well.
• Heat oil in wok or large skillet over high heat.
• Add onion and water chestnuts; cook and stir 2 to 3 minutes or until onion begins to brown.
• Add 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add broth.
• Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.
• Separate dough into 8 biscuits.
• On lightly floured surface, press or roll each biscuit into 5-inch circle.
• Place about 1/3 cup pork mixture in center of each biscuit.
• Gathering up edges, twist and pinch to seal.
• Place seam side down on ungreased cookie sheet.
• In small bowl, beat glaze ingredients until well blended; brush over buns.
• Bake at 375°F for 14 to 18 minutes or until golden brown.