Cha Siu Bao with Banh Mi Slaw

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Cha Siu Bao with Banh Mi Slaw

Prep Time45 mins
Cook Time15 mins
Total Time3 hrs
Servings: 16 buns

Ingredients

The Pork

  • 1 1/2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp sriracha
  • 1 cup water
  • salt and pepper
  • 2 lbs pork cut into 1cm cubes

The Buns

  • 1 cup water warm
  • 1 1/2 tsp dry active yeast
  • 1 tbsp vegetable oil
  • 3 tbsp sugar
  • 3 cups flour all purpose
  • 1/4 tsp salt
  • 1/2 tsp baking powder

The Slaw

  • 1/3 cup rice vinegar
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 300 g coleslaw bagged

Instructions

The Buns

  • In a large mixing bowl mix together the warm water, sugar and yeast. Cover the bowl with a tea towl and let sit for 5 minutes or so til it begins to bubble.
  • Add the flour, baking powder and salt in that order. Mix it all together with a wooden spoon, then knead and roll into a smooth dough ball for 5 minutes.
  • Cover the bowl with the tea towel and set aside in a warm dark place for 2 hours til the dough ball has more than doubled in size.
  • On a lightly floured surface roll out the dough into a log, cut it in half, and cut each half into 8 equal pieces. Roll each piece into a ball.
  • Press out each dough ball into a 4" circle, then fold in half into a half moon shape.
  • Place all the buns on the wax paper pieces and lay in bamboo steamers
  • Bring a pot of 2" of water to a boil, place the steamers on the pot of water and steam for 10 minutes.

The Slaw

  • Mix together all the dressing ingredients, Pour over the coleslaw, toss to fully combine, then cover and refrigerate at least 30 minutes.

The Pork

  • Add all sauce ingredients to a large pan or wok. Bring to a boil on high heat.
  • Add pork to the pan, stir to coat the meat thoroughly in the sauce. Bring the sauce to a boil on high, then reduce to medium-high and simmer for about 10 minutes or until liquid has disappeared.
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