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

This is for the roast pork you need to put inside the bun. This will make a lot of buns or you can use it as part of another dish.

Step one of the Cha Siu Bao recipe.

For the roast pork

1 2lb bonless pork loin roast
1/2 cup honey
1/4 cup oyster sauce (you can pick this up at almost any supermarket or Chinese market)
1/4 cup hoisin sauce (you can pick this up at almost any supermarket or Chinese market)
3 1/2 tbs double dark soy sauce. You can make this by reducing regular soy sauce by 1/2.
3 1/2 tbs regular soy sauce
3 tbs Chinese rice wine (Shaoxing)
1 2/4 tsp Chinese five-spice power
Kosher salt and fresh ground pepper to taste.

Combine the honey, oyster sauce, hoisin sauce, Shaoxing, double dark soy sauce, soy sauce, and the Chinese five spice powder, 1/2 tsp salt and a 1/4 tsp of ground white pepper in a bowl and power over the meat to coat well. Refridgerate for at least 8 hours or overnight.

Pre oven to 450F. But the meat on a baking sheet, line with foil if you wish, and bake. Spoon the marinade over the pork and roast until it reaches an internal temperature of 30-40 degrees. During the baking process, baste the meat from the pan at least 4 times.

Next, if you have a broiler, broil the meat until it has a char for flavor. About 2 mins. Let the pork cool and refrigerate until you are ready to use for the bao (bun) filling.