{"id":3576,"date":"2025-05-04T10:00:00","date_gmt":"2025-05-04T02:00:00","guid":{"rendered":"http:\/\/fd5.b5b.myftpupload.com\/?p=3576"},"modified":"2025-05-26T14:10:30","modified_gmt":"2025-05-26T06:10:30","slug":"chinese-bbq-pork-buns","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/chinese-bbq-pork-buns\/","title":{"rendered":"Char Siu Bao (BBQ Pork Buns)"},"content":{"rendered":"\n

Pillow-soft char siu bao, or Chinese BBQ pork bun, is the most popular Cantonese savory steamed Chinese bun. With a one-time proofing method, let’s make perfect, home-kitchen-friendly BBQ pork buns. <\/p>\n\n\n\n

\"char<\/figure>\n\n\n\n

I always have leftover char siu as a char siu lover since I made lots of char siu at home. Leftover char siu is a fabulous ingredient for many dishes, including egg foo young<\/a>,  char siu fried rice, and this char siu bao. We have two versions of char siu bao (Chinese BBQ Pork buns), one is steamed and the other is baked char siu bao<\/a> (\u53c9\u70e7\u9910\u5305).  <\/p>\n\n\n\n

Filled steamed buns (Baozi) can differ in both flavors and wrapper. Bao wrappers in Northern China are strong, elastic, fluffy, and without too many flavors. However, the wrappers in  Southern China, especially in Guangdong cuisine, are pillow-soft, frail<\/strong>, and sweet<\/strong>. If you have ever visited an authentic dim sum hall, you may know what I am talking about. But the dim sum style char siu bao cannot be reproduced at home without the help of \u201c\u81ed\u7c89\u201d, ammonium bicarbonate, which can help quickly produce a large amount of bubbles. But we have another way to go: an ordinary steamed buns dough but still reach the pillow soft texture. <\/p>\n\n\n\n

\"char<\/figure>\n\n\n\n

The Char Siu filling<\/h2>\n\n\n\n

Let’s begin with the filling, as you need to refrigerate it for a while,<\/span> making it easy to handle. To start with this easy char siu bao, create your char siu first the previous day, and then cut the cooled char siu into small dice<\/span>.<\/p>\n\n\n\n

Or let’s make an easy char siu fresh. Mariante the pork butt or even pork belly if you prefer a fat cut with all the seasonings for 4 hours. Take out and roast for 15 minutes on both sides. Then cut the pork into small dice. <\/p>\n\n\n