Monday, March 23, 2009

Chinese Barbecue Sauce & BBQ Pork Buns - Char Siu Bao

Being in the Florida Keys has its perks, but I MISS AUTHENTIC CHINESE FOOD!!

Yes, we're off to our annual trip to see my parents in Vancouver next week, but I couldn't wait any longer for my favorite Chinese BBQ Pork buns!! I was up till very late last night, and still couldn't find a recipe that sounded right. That's when I made my own, using the very limited Asian ingredients available at our little island grocery stores, and surprisingly it turned out pretty well!! Here it is!

1/2 cup hot water
3 tbsp soy sauce
3 tbsp Hoisin sauce
3 tbsp honey
2 tbsp balsamic vinegar
1 tbsp spicy black bean paste
1 tbsp corn starch, plus 3 tbsp cold water
2 tsp plum sauce
1 tsp sesame oil
1 tsp dried minced onion
1/2 tsp sea salt
2 cloves minced garlic

Make a slurry of the corn starch and cold water; set aside. Heat remaining ingredients in nonstick sauce pan over medium heat for five minutes, stirring to prevent sugars from burning. Whisk in corn starch slurry, and turn off heat, while continuing to whisk.

I had some leftover roasted garlic pork loin, which I minced and reheated in this sauce. I served this on the Soft Sour Cream Rolls that we made yesterday. Tasted great!! Next time I make my rolls, I'll try putting some of this pork filling inside before baking.

Pork loin is often on sale at our grocery store, and DH loves the way I make it. I usually stock up on a few extra, and my secret is to season them up before I freeze them, so they have even more time to marinate while thawing. My recipe is simply to place the pork loins on a cookie sheet, pat dry with paper towels, rub each with extra virgin olive oil (Zoe brand is our favorite and kitchen staple), then liberally season each loin with Montreal Chicken seasoning. Yes, Montreal Chicken. It has plenty of garlic, which DH loves. Wrap each loin in parchment paper, and place in freezer bags. Then thaw in the refrigerator when ready to use. Roast at 350F for about an hour, or until the juices in the pan run clear. Let rest for about 15 minutes before slicing.

If you aren't freezing the pork loins ahead of time, allow at least 24 hours of marinating in the fridge before roasting.

Enjoy! :)

We order Zoe Extra Virgin Olive Oil by the case from's Subscribe & Save program, which takes an additional 15% off, and you get free shipping:

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