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Char siu bao

Tony Tan
  • 110 minutes
  • Serves 12

INGREDIENTS

250 g

Pork neck

2

Garlic clove

2 tbsp

Ginger

1

Golden shallot, small

2 tbsp

Spring onion

2 tsp

Hoisin sauce

1 tbsp

Honey

1 tbsp

Oyster sauce

2 tsp

Soy sauce, light

1/2 tsp

Soy sauce, dark

1 1/2 tsp

Baking powder

30 g

Caster sugar

1 tbsp

Caster sugar

1 1/2 tbsp

Cornflour

1/4 tsp

Five-spice powder

220 g

Low-protein flour or plain flour

2 tsp

White sugar

3/4 tsp

Yeast, dried

2 tbsp

Vegetable oil

1/4 tsp

White vinegar

1 tbsp

Shaoxing wine

100 milliliters

Chicken stock or water

2 tsp

Red fermented beancurd (see note)