Indulge in the succulent flavors of Char Siu Pork Steamed Buns. Marinated pork neck, infused with a blend of Asian spices, paired with tangy pickled vegetables, all nestled within pillowy homemade buns.
Ingredients
1 kg / 2.2 lbs pork neck
Marinade
2 cloves garlic
1 thumb-sized piece of ginger
2 tbsp soy sauce
2 tbsp maltose syrup
4 tbsp red bean curd
1 tbsp red chili paste
Pickled Vegetables
2 red peppers (to taste)
2 snack cucumbers
3 snack carrots
250 ml / 1 cup sushi rice vinegar
10 coriander seeds
5 cloves
Crumble
1/2 cup roasted peanuts
1/4 cup fried onions
1/2 tbsp five-spice powder
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
Prepare the Pork:
- Slice the pork neck into steaks about 1.5 fingers thick.
- Make a marinade by blending garlic, ginger, maltose syrup, red bean curd, red chili paste, and soy sauce in a food processor.
- Rub the pork neck with the marinade, massaging it in well. Let it marinate in the refrigerator for 4 hours.
- Meanwhile, prepare the steamed buns.
Prepare Pickled Vegetables:
- Slice the red pepper into rings, adjusting the spiciness according to your preference.
- Julienne the snack carrots and cucumbers.
- Combine all vegetables in a bowl and add sushi rice vinegar, coriander seeds, and cloves. Mix well and let it marinate in the refrigerator.
Prepare Crumble:
- In a blender, combine roasted peanuts, fried onions, and five-spice powder.
- Blend until crumbly.
Cooking:
- Preheat the BBQ to 120°C or 240°F.
- Place the marinated pork neck on the BBQ and close the lid to allow it to smoke.
- After about an hour, the core temperature of the pork should reach 62°C or 144°F.
- Grill until the internal temperature reaches 65°C or 150°F. Let the meat rest for a while.
- Slice the pork into strips.
- Take a homemade steamed bun, add some pickled vegetables, slices of char siu pork, and top it off with the crumble.
Enjoy your Char Siu Pork Steamed Buns!
