Char Siew- some honey
- 600g pork shoulder (chicken for Halal)
- Marinade: 2T rice wine, 1T Dark soy sauce, 1T light soy sauce, 2T sugar, 1t oyster sauce, 1T onion, ½ t five spice powder
Slice the meat to thinner slices. Marinate meat overnight in all the sauce. Pan fry. Brush with honey while frying. (Good to cook more and serve for dinner.) For the filling, cut to small pieces. You will need ~300g meat for 24 cha siew sou.
Sauce
160mL water, 14g sugar, 5g light soy sauce, 5g dark soy sauce, 5g oyster sauce, 10g cornstarch, salt & pepper
Mix all the sauce ingredients and cook on stove until thick. Pour over meat and mix.
Pastry
1. Water dough: 280g all purpose flour, 50g sugar, 100g shortening, 150g water
Mix and knead until smooth. Divide into 23g balls. (24pcs)
2. Oil dough: 200g cake flour, 100g butter/shortening
Mix until all combined. Divide into 11g balls (24pcs)
3. Combine the water dough and oil dough as demonstrated. Assemble with meat filling.
Baking
Brush with egg and sprinkle sesame seeds. Bake at 20 minutes at 200 degrees.
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