Kong Bak Bun Dark Soya Sauced Pork Bun Recipes

CHINESE PORK BUNS (CHA SIU BAO)

Chinese Pork Buns (Cha Siu Bao) image

You may find these buns in the local Chinese restaurants. They do take time to make but they are yummy!

Provided by MC

Yield 24

Number Of Ingredients 19

Ingredients

6 cups all-purpose flour
¼ cup white sugar
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon baking powder
2 tablespoons shortening
1 pound finely chopped pork
1 ½ tablespoons light soy sauce
1 ½ tablespoons hoisin sauce
1 teaspoon soy sauce
1 ½ tablespoons white sugar
1 ½ tablespoons soy sauce
1 ½ tablespoons oyster sauce
1 cup water
2 tablespoons cornstarch
2 ½ tablespoons water
2 tablespoons shortening
1 ½ teaspoons sesame oil
¼ teaspoon ground white pepper

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.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 28.3 g, Cholesterol 11.9 mg, Fat 5.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 3.3 g

KONG BAK (DARK SOYA SAUCED PORK)

Kong Bak (Dark Soya Sauced Pork) image

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

Provided by Vnut-Beyond Redempt

Categories One Dish Meal

Time P1DT12h30m

Yield 1 dish

Number Of Ingredients 7

Ingredients

1 kg pork belly
2 cloves garlic, peeled and minced
1 1/2 tablespoons brown sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 tablespoons dark soya sauce
2 teaspoons black vinegar

Steps:

Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you).
Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered.
Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving
Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.

Nutrition Facts : Calories 5283.9, Fat 530.1, SaturatedFat 193.3, Cholesterol 720, Sodium 4458.4, Carbohydrate 24.6, Fiber 0.4, Sugar 20.5, Protein 95.8

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