Cha siu bao (叉燒包) recipe -- Roast Pork Filling

Step two of the Cha Siu Bao recipe.

This is my wife's recipe and usually my sous chef Nancy make this for me. Last year we did steamed bao containing beef short ribs.

First roast the pork as directed. Then make the filling by combining the following ingredients with a whisk.

1/2 cup chicken broth
2 T oyster sauce
2 T ketchup
5 t granulated sugar
4 t cornstarch
1 T dark soy sauce
1/2 t salt
1/4 t white pepper

Then prep

1 small onion (diced 1/2 cup)
1T Shaoxing rice wine
11/2 sesame oil

Next mince the roast pork to make about 1 1/2 cups or 6 oz. Heat a wok or pan on high for 30 seconds and add peanut oil to coat. When it just starts smoking, add the onion and reduce the heat to medium. Cook until brown. Then add the wine. Stir well.

Pour in the sauce that make and stir until mixture thickens, about 3-4 minutes. Add the sesame oil and mix well. Refridgerate. The filling may be made in advance.