Peking Pork Buns

This is an absolutely delicious recipe from China! You may be familiar with the Peking Pork Buns, here is my version that I had in mind for a while! You will have to start by preparing the pork “char siu” but I give the recipe here! These buns (I made them small) can be eaten endlessly!

Recipe for about 20 small “lacquered pork buns” (you can also make larger ones!):

For the dough:
-1 packet of dry baker’s yeast
-160ml of warm water
-60g of powdered sugar
-280g of flour
-100g of wheat starch
-30g of lard
-1 teaspoon of baking powder

Pig Char Siu:
-400g of boneless pork loin

-40g of maltose syrup (or glucose syrup at G Detou)
-40g of honey
-40g of Hoisin sauce (pronounced “oïe zine”, available at Tang frères)
-30g of clear soy sauce
-15g of Mei Kuei Lu Chiew, the rose alcohol (54°!)
-1/2 teaspoon of “Chinese five spice”.
-1/2 teaspoon toasted sesame oil
-3/4 teaspoon of red dye
-2 good pinches of baking soda
-1 pinch of glutamate

Filling of the brioche:
-all the meat cooked in the “char siu” sauce
-1 teaspoon of hoisin sauce
-1 teaspoon of oyster sauce
-1/2 teaspoon cornstarch
-5 to 6 tablespoons of “char siu” sauce cooked with the meat
-1/4 teaspoon sesame oil
-2 Chinese cives
-6 drops of red dye
-2 small pinches of baking soda

Start by preparing the pork “char siu” as indicated in the recipe by clicking
here
! However, you don’t need to put the garlic, just prepare the marinade of the pork.

Cut the loin into pieces and marinate for at least 2 hours, or even better, overnight!

Turn the oven to maximum temperature (mine goes up to 300°C!).

Pour pork AND sauce into a baking dish.

Cook for 15 minutes, watching and stirring occasionally to avoid cooking the meat on one side!

Set aside the cooking juices (we’ll use them!) and cut the meat into even smaller pieces.

Prepare the sauce: put the char siew cooking sauce, hoisin sauce, cornstarch and oyster sauce in a small pan.

Place on low heat and bring to a boil to thicken the sauce.

Cut the Chinese civet into pieces, taking only the first half which includes the white part.

Put the sauce, meat, civet, baking soda and drops of red dye in a bowl.

And mix well. The mix in the picture is not glamorous but once you put it together, it will be, I guarantee you, fantastic!

Bernard’s advice:
you can add the cooking sauce to the stuffing by tablespoons if the stuffing is too thick!

Prepare the brioche dough. Mix the powdered sugar, wheat starch and flour with the warm water and baking powder.

Knead to incorporate everything and add the lard (or oil equivalent!).

Knead for 15 minutes, then roll into a ball and make a cross to let the dough rise for 30 minutes.

After 30 minutes, add the baking powder and knead again for 2-3 minutes to incorporate it well.

Place the dough on a floured surface. Take half of the dough and form a 3 cm diameter sausage. Cut into 3-4 cm slices.

Place a slice vertically and crush it with the palm of your hand.

Roll out the dough with a small rolling pin.

Bernard’s advice
You must leave a certain thickness in the center of the circle and have a thinner margin, otherwise there will be too much brioche on top compared to the pork filling.