Char Siu Pork Bun Filling

Name: Char Siu Pork Bun Filling
Yield: makes 1 1/3 cups
Ingredients: 1 tablespoon sugar; 1 pinch of salt; 1 pinch of white pepper; 1 tablespoon light (regular) soy sauce; 2 teaspoons oyster sauce; 1 tablespoon water; 2 teaspoons canola oil; 2 scallions (white and green parts), chopped; 1/2 pound Char Siu Pork, homemade (page 224) or store-bought, diced; 1 tablespoon Shaoxing rice wine or dry sherry; 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

December 9, 2011

Whether steamed or baked, buns stuffed with Cantonese char siu pork are among my favorite dim sum. I rarely pass up the opportunity to savor how the spongy, slightly sweet dough complements the savory-sweet, rich meat. For spectacular buns, make this filling with homemade roast pork (page 224); in fact you can prepare a triple batch of filling from a single recipe of roast pork. If you elect to use store-bought pork, wait to salt the filling until after it is done and you can taste it to see what it needs; the meat is often well seasoned already.

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