Bring some wow to your next party (or dinner table) with these little buns packed with taste! In this modern take on the banh mi, these Cha Siu Pork Bao Mi’s pillowy bao buns are piled high with sweet and savory roasted red pork, a crunchy summer slaw built for the ballpark, and fresh cilantro, all topped off with spicy sriracha and sesame seeds.
2lbs pork (cut of your choice, tenderloin or shoulder/butt work well)
4 pieces of red fermented bean curd (available at Asian markets)
2 tablespoons honey
2 tablespoons chinese shaoxing wine or dry sherry
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
2 teaspoons 5-spice powder
1/2 teaspoon white pepper
2/3 cup sugar
4 tablespoons garlic
1 tablespoon sesame oil
1– 15oz container of Reser’s Stadium Cole Slaw
1/2 cup pickled daikon and carrots, chopped (plus more for topping)
(If you can’t find this ingredient, you can make your own!)
1 teaspoon sriracha (to taste)
1 package of lotus leaf bao buns (available at Asian markets)
- Prepare pork for marinating by cutting into long 2 inch strips
- In a medium bowl, combine fermented bean curd, honey, shaoxing wine, soy sauce, oyster sauce, 5-spice powder, white pepper, sugar, garlic, and sesame oil.
- Place prepared pork in a ziplock bag and pour over marinade. Massage meat well to ensure even coating of marinade. Seal bag, and squeeze out as much air as possible. This helps with the marinating process.
- Place the ziplock bag inside of a large bowl to catch any leaks, and put in the fridge. Marinate overnight. If you’re on a time crunch, allow to marinate a minimum of 2 hours, but the longer the better.
- After pork has had ample time to marinate, bring meat to room temperature then preheat oven to 400 degrees.
- Line a baking sheet with foil (believe me, you’ll thank me!) and place a cooling rack on the cookie sheet to keep the pork from touching the pan directly and help with the roasting process.
- Evenly place the pork onto the prepared pan and roast for 40 minutes, flipping the meat halfway through. Reserve the remaining marinade.
- Place the marinade in a small sauce pan and heat over medium heat until sauce thickens (about 8-10 minutes). Set aside.
- While meat roasts, combine Stadium Slaw, chopped daikon and carrots, and sriracha in a medim bowl. Mix well, and place in fridge until pork is ready to help marry the flavors.
- When 10 minutes of cook time remain, generously brush the pork with the marinade sauce on both sides, and allow to brown. This gives the cha siu it’s signature rich color and caramelized flavor.
- When the cha sui is golden brown and fully cooked, remove from oven and set aside to cool.
- In the meantime, line bamboo or metal steamers with a small square of parchment paper for each the lotus leaf buns to avoid sticking, and steam for 8-10 minutes if thawed or 12-16 minutes if frozen. If you don’t have steamers at home, worry not, these can microwaved as well, just refer to the instructions on the package.
- Once pork is cooled, thinly slice crosswise in 1/4-1/2 inch pieces.
- To assemble the buns, spread a small amount of marinade sauce on both sides of the bun, layer on a few slices of pork, and top with stadium slaw mixture. Finish off with more pickled daikon and carrots, cilantro and sriracha if desired. Sprinkle with sesame seeds for a little extra crunch.
- Serve and enjoy!