1 pork fillet/tenderloin (roughly 1-1.5 pounds)
3 large portabella mushrooms
4 cups of cooked and chopped snow pea pods
4 large cloves of garlic, crushed
1 teaspoon (3 gm) ginger, grated
1 tablespoon peanut oil
3 tablespoons honey
2 + 1 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 + 1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon shaoxing cooking wine
½ teaspoon (2 gm) ground black pepper
½ teaspoon (2 gm) five spice powder
½ + 1 teaspoon sesame oil
2 bunches green onions/spring onions (sliced)
¼ cup (60 ml) chicken stock
1 teaspoon (2 gm) cornflour
5 teaspoons (16 gm/2 satchel) of dried yeast
1/2 cup sugar
1 cup warm water
4 cups plain flour
2 eggs (medium size - slightly beaten)
6 tablespoons oil
1 teaspoon salt
Egg wash: 1 egg beaten with a dash of water
3. Now pork goes to 375F preheated oven for about 30 min. But first, I basted it with remaining marinade and baked it on a rack. Cha siu come out with a beautiful crust, nice and juicy.
4. After pork cools down, to prepare pork filling, cut pork into rather small pieces at least 1/2"x1/2". In a skillet, brifly cook pork, half of your scallion, cornflour, chicken stock, remaining hoisin sauce and dark soy sauce. In a picture below, besides scallion you see another greenery I picked up in chinese store. I didn't even try to memorize its name, I just was tempted by its fresh slightly garlicy aroma that I couldn't resist buying and throwing it to a pot.
Also I'm sure final product (buns) tasted fantasticaly due to considarable amount of sugar and salt in it.
And here is a grand finale.
My family members reviews? Rave, they couldn't get enough!