CHAR SIU GUA BAO

INGREDIENTS:

• 1 packet of Mr Chens store bought Bao, or similar
• 2 continental cucumbers, sliced length ways
• 1 bunch coriander
• 1 large fresh chilli, deseeded and sliced
• Sticky Char Siu Pork, (see recipe & ingredients below)

METHOD:

1. Place frozen buns on the cooking tray in position 2, with the baking tray underneath in position 1.
2. Set the oven to steam at 100°C for 8 minutes.
3. Remove the steamed bao and fill with char siu pork, cucumber, coriander and chilli to your liking.

STICKY CHAR SIU PORK INGREDIENTS:

For the Pork Marinade:

• (700 - 900g) boneless pork shoulder or pork tenderloin
• 3 tablespoons hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons oyster sauce
• 2 tablespoons Chinese rice wine
• 1 tablespoon dark soy sauce
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon ground pepper

For the Glaze:

• 2 tablespoons honey
• 1 tablespoon hoisin sauce
• 1 tablespoon water

STICKY CHAR SIU PORK METHOD:

1. Marinate the Pork: In a bowl, combine hoisin sauce, soy sauce, honey, oyster sauce, rice wine, dark soy sauce, Chinese five-spice powder, minced garlic, minced ginger, and pepper. Mix well to create the marinade. Place the pork in a resealable plastic bag or a glass container and pour the marinade over it. Seal the bag or cover the container and refrigerate for at least 4 hours or preferably overnight, allowing the flavors to infuse into the pork.
2. Line the baking tray with baking paper. Remove the marinated pork from the fridge and let it come to room temperature for about 20-30 minutes. Place the pork on the prepared baking tray, reserving the marinade for later use and place in the oven in position 1.
3. Set the oven to Turbo Roast function, cook at Cook at 230°C for 25 minutes, reduce to 180°C and cook for an additional 15-20 minutes or until the internal temperature reaches 63°C. The pork should be slightly charred on the edges.
4. While the pork is roasting, prepare the glaze. In a small saucepan, combine honey, hoisin sauce, and water. Heat the mixture over medium heat, stirring constantly, until it thickens slightly. Remove from heat and set aside.
5. Once the pork reaches the desired internal temperature and has a nice char on the edges, brush a generous amount of the prepared glaze over the pork. Return the pork to the oven and airfry for an additional 5-7 minutes at 180°C, allowing the glaze to caramelize and create a sticky coating on the pork.
6. Cover the pork with foil to rest for at least 10 minutes. Slice the Sticky Char Siu Pork into thin pieces and serve it with bao buns. You can also drizzle any remaining glaze over the sliced pork for extra flavour.