Ni Hao Char Siu Bao!

Two days ago I spoke of my love for Chinese BBQ pork, also known as char siu. Today I will speak of my number one love from my childhood: Char Siu Bao. When I was little, I would prioritize eating char siu bao above all else when we would go out to have dim sum. My grandparents used to tell me if I only ate char siu bao, I would end up looking like a char siu bao. That never stopped me from stuffing my face with them and asking for another order to take home.

I had mentioned in the last post that char siu simply meant "fork roasted." Bao means "bun." It is more formally a type of bun, or bread-like item (meaning it uses yeast), that is either steamed or baked and filled with either a sweet or savory filling. Char Siu Bao is a bun filled with char siu. There are two types of Char Siu Bao that are commonly found in Asian restaurants, especially at dim sum. They are either snow white, fluffy buns filled with char siu or they are baked buns with a slightly golden brown, sticky sweet glaze filled with char siu.

I chose to make the later. Not because I prefer one over the other, for there is more than enough room in my heart for both. The main driving force for my choice was the fact that, in our current house, we do not have a steamer large enough to accommodate a whole batch, or even a half batch for that matter, of char siu bao. Sure, I could have bought a bigger steamer. We do have access to quite a few Asian markets, but I wanted instant gratification. Although, the gratification was not too instant. It takes some time to make char siu bao, but believe me friends, it is well worth it.

CHAR SIU BAO RECIPE

(Makes 16 buns)

First...the BUN RECIPE:

• 1 package of dry active yeast
• 3 tbsp sugar
• 1/4 cup warm water (about 110-115F degrees, not too hot or it will kill the yeast)
• 1 cup warm milk, same temperature as the water
• 3 tbsp vegetable oil
• 1 egg, beaten
• 3 3/4 cups all purpose flour, plus extra if needed
• 1/2 tsp salt
• 2 tsp baking powder
• 16 squares of parchment paper (approximately 4-in x 4-in)

1. In a bowl, stir together the yeast, 1 tbsp of the sugar and the warm water. Let stand until the yeast bubbles, about 3 minutes.
2. Stir in the warm milk, oil and egg; set aside.
3. You could do this by hand, but I suggest a mixer with a dough hook. In the mixing bowl combine the flour, salt and the remaining 2 tbsp sugar.
4. With the motor running, slowly pour in the yeast mixture. Mix until the dough forms a rough ball and begins to pull away from the sides of the bowl, about 15 seconds, if using a mixer.
5. If it seems like your dough is a little too sticky, sprinkle in a tablespoon or two of flour and mix for about 30 seconds longer.
6. Turn out the dough onto a lightly floured work surface and knead until smooth and spongy but resilient, 3-5 minutes. Or turn up the speed on your mixer with dough hook attachment to knead further.
7. Form into a ball, place in a lightly greased bowl and cover with plastic wrap. Let the dough rise until doubled in size, about 2 hours (or overnight in the refrigerator).

While the dough is proofing let us move on to the...CHAR SIU FILLING RECIPE:

• 1 pound char siu, diced (you can either make your own or buy it)
• 1 tbsp hoisin sauce
• 1 tbsp dark soy sauce
• 2 tsp oyster sauce
• 1/2 cup water
• 2 tsp corn starch
• 1 tsp sugar
• 1 tbsp vegetable oil
• 1 small yellow onion, diced
• 1/4 tsp ground ginger
  
• 1 tsp sesame oil

1. In a small bowl, stir together the hoisin sauce, oyster sauce, dark soy sauce, water, cornstarch and sugar until smooth; set aside.
2. Preheat a wok, or saute pan, over medium heat and add the vegetable oil.
3. When the pan and oil are hot, add the onion. Cook until the onion is softened, but not browned, about 1 minute.
4. Increase the heat to high, add the char siu. Stir the onions and char siu together quickly.
5. Stir the sauce mixture that you had set aside quickly and add to the char siu and onion mix.
6. Bring to a boil and stirring until thickened, about 30 seconds. Then stir in the sesame oil.
7. Transfer to a bowl, cover and refrigerate until well chilled. It will thicken slightly more as it cools.

TO ASSEMBLE THE CHAR SIU BAO:

1. Turn the dough out onto a lightly floured work surface. Sprinkle with the 2 tsp of baking powder and knead until incorporated, about 3 minutes.
2. Cut the dough in half and roll each half into a rope about 8-in long. Then, cut each rope into 8 pieces. Be sure to cover unused pieces with a damp kitchen towel, otherwise they will dry out.
3. Roll each piece into a ball. Using a rolling pin, flatten each ball into around 5-in diameter. To fill each bun, place 2 tablespoons filling in the center of a round.
4. Pull the edges so that they come together and then pinch them together securely to enclose the filling. Shape into a smooth domed bun and place, pinched side down, on a parchment square. Set on a baking sheet.
5. Make the remaining buns the same way and place 2-in apart on the sheet. Cover with a slightly damp kitchen towel and let rise in a warm place until doubled, about 30 minutes.
6. Preheat an oven to 350F degrees. To make the glaze, in a bowl, stir together 2 tbsp honey and 1 beaten egg. Just before baking, brush the buns with the glaze. Bake until golden brown, about 25 minutes. Serve hot or at room temperature.

Here you have it...Char Siu Bao.

I might have been a little overzealous in filling my buns, I like a lot of filling. That would most likely explain the thin tops on mine. Either way, they were delicious. They make a great on-the-go meal. My son had one for breakfast this morning on the way to school.

Mmmm-mmm Char Siu Barbecue

I love barbecue. Who does not? I think virtually everyone on this planet does. From the days when cavemen first learned that they could prepare their food over an open fire to the present where we have food competitions steeped in tradition to show which state holds claim to the best barbecue; we are all bound by the open flame. I believe one of the reasons so many people enjoy barbecue is because no matter where you are in the world, every national cuisine has some version of classic barbecue.

Char Siu is originally from southeastern China, but is now a favorite all over Asia; as well as here in the USA. The name translates as "fork-roasted." It describes the original method of cooking which involved hanging strips of marinated meat on forked skewers and roasting them in an oven or over an open fire. Char Siu is a common Chinese staple whether it is a banquet or at dim sum nestled in snowy white steam bread (that is for another post). Be you a lover of Chinese food, or a complete novice to this cuisine, most people love this crimson hued barbecued meat. As a child, I loved it so much that I named my Cabbage Patch doll Lani Char Siu Lee. I hope that this recipe wins your heart and stomach as well.

CHAR SIU RECIPE

(Makes enough marinade/sauce for about 2 lbs of pork)

• 1 1/2 - 2 lb pork butt (get it sliced up into medallions, about 1-inch thick)
  
• 1 cup hoisin sauce
  
• 1/2 cup soy sauce
• 1/2 cup sherry (rice wine can also be substituted)
• 6 tbsp honey
• 2 tbsp sugar
• 1 tbsp red food coloring (you can use less, or omit, but I love the deep red)
• 2 tsp ground ginger
• 1 tsp Chinese five spice powder
  
• 2 tsp sesame oil

1. Mix all the ingredients, except for the pork, well so it is just a slightly thick reddish-brown sauce.
2. In a gallon-size freezer bag add the pork butt pieces and marinate with 2/3 of the char siu sauce for 6-8 hours, preferably overnight is best. It really allows the flavors and color to infuse the meat.
3. Add 1 1/2 tablespoons cooking oil into the remaining char siu sauce. Keep this in the fridge for after the pork is done cooking.
4. After the pork has marinated heat the oven up to about 425F degrees.
   
5. Here comes the slightly tricky part: get a wire rack and place it on top of a baking pan that is slightly smaller than the wire rack. Fill the bottom of the pan up with enough water that it will not dry out, but does not touch the wire rack. Place this whole set up in the oven, without the pork.
6. Leave the wire rack/baking pan set up in the oven for about 10 minutes, then open up the oven door (Be careful of the steam!) and place the pork onto the rack. Turn down the oven to 325F and cook for 30 minutes, flipping the pork over and basting every 10 minutes with a little of the reserved marinade*. With 5 minutes to go, stop basting with marinade. And after 30 minutes I transfer the pork to a heated grill (either indoor or outdoor) to finish off the cooking process and get the smoky flavor. Grill the meat for 4-5 minutes on each side.
   
7. Heat the reserved marinade until barely simmering. Slice the pork and pour the sauce over it. Serve with some steamed rice. Enjoy!

*NOTE* If you do not have a grill, or do not want to go through the extra work, you could just cook the char siu in the oven the entire time. Cook the pork in the oven for about 40 minutes, or until the juices run clear.

Marinating Makes the World an Easier Place:Tangy Mustard Pork Chops

So since I had been MIA for slightly over a week, I did not get to post the pork chop recipe I came up with (entirely of my own creation might I add) for dinner last Tuesday.

For us, making time for a family dinner can be difficult during the work week. Our schedules are pretty full: each morning we run before breakfast and then go to the gym in the afternoon. My husband is a computer test engineer at a super computer company and awaiting his delayed entry into the Navy. Our son is now a third grader at a new school where he just joined the running club. And although I am currently a stay-at-home mom; I do take Cardiovascular Technology classes three nights a week (soon to be two nights, thank goodness). We are busy people.

However, I do not skimp on quality in our house because I know that a good meal is integral to a happy, and healthy, family. I can, and often do, spend all day preparing dinner for my family. I usually try to make it something where it can be prepared during the day and thrown into the oven before our gym workouts if I want to enjoy it with them before class. Which is one reason I say that marinating makes the world an easier place.

I love marinades. They often can be created with virtually anything you have in stock, including just plain Italian dressing, though I personally have never taken that route. The best part: they are quick and easy, which we love. They also infuse so much flavor without a lot of work. You just set it and forget it.

There was recently a great deal going on at our local Vons for pork chops, and not just thin little ones. No. These ones were slightly over an inch thick. We bought a package of six and surprisingly, since we are Vons Club members, the total came up to just under $9. Amazing, no? This marinade was thrown together at the beginning of the morning, they marinaded all day, I threw them in the oven before our workout and when we got home I they were done.

TANGY MUSTARD PORK CHOPS

(Serves 6)

• 3/4 cup soy sauce
• 1/2 cup cider vinegar
• 1/2 cup vegetable oil
• 6 tbsp dijon mustard
• 5 tbsp honey
• 1 1/2 tsp ground black pepper
• 1 tbsp Italian seasoning
• 1 tsp dried tarragon
• 5 cloves garlic, minced (I used 1 tbsp + 1tsp of prepared chopped garlic, saves my fingers)
  
• 6 pork chops, at least 1-inch thick

1. Mix the first eight ingredients together well.

2. Add the pork chops to the mixture. I like to do this in a tupperware container, as ziplock bags can sometimes have small holes and cause a mess in your fridge.

3. Marinate the pork chops for at least two(2) hours, or overnight.
4. When you are ready to bake the pork chops, preheat the oven to 350F degrees.
5. Bake for between 45-60 minutes, depending on the thickness of your pork chops.

I served our pork chops with sauteed green beans and buttered curly noodles. This is sure to please your family as well.

Happy Baking!