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Go to recipe: https://www.ciaprochef.com/americanbbq/charsui/
Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts.
Original of the video here
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Video Transcription
char siew bow also known as Chinesebarbecue pork buns are a dim sumfavorite and great addition to any smallbites menu sweet smoky and seasoned withthe flavors of the Far East this recipefor Chinese barbecue pork buns is easyto make and share too please we’ll startby making our char siew marinade in alarge mixing bowl combine salt honeypoison soy sesame oil vegetable oilgarlic finely minced fresh ginger finelyminced Chinese cooking wine or drysherry Chinese five-spice powder gingerpowder Korean chili flakes and optionalred food coloring split the marinadehalf for marinating the pork belly andthe other half in a bowl covered withplastic in the fridge next score throughthe top of the pork belly in half inchdiagonal cuts being careful not to cutinto the meat rub the half of the chartsyou marinade into the pork belly coveredwith plastic leave marinating in thefridge overnight when ready to cookusing the two zone setup prepare a driptray under the cool side of the grill toprevent flare-ups keep the grill to 250degrees Fahrenheit place the pork bellyfat and skin side up on the cool zone ofthe grill add a few chunks of fruit woodfor smoke placing the lid bends over themeat side to drive the smoke over thebellies and cook for one hourspritz the pork with ginger beer orapple juice every 30 minutes or so forthe next one and a half hours for atotal of two and a half hours of cookingtear off two sheets of heavy-dutyaluminum foil remove the pork belly fromthe smoker or grill and place it fatside up on the lengththe foil spritz one more time and wraptightly in foil place the foil packageback in the pool though close the lidand cook for two hours or until the meatis tender and a meat thermometer placedin the thickest part of the pork readsan internal temperature of 195 to 205degrees Fahrenheit move the pork bellycarefully to the cool side of the grillbrush with marinade and cook with thelid on for about 30 minutes or until theglaze is nicely set and the belly is adeep mahogany color when you are readyto serve transfer the pork belly to acutting board and pull slice or cube themeat I’m serving this char siew porkbelly in steamed buns with sesame celerysalad and garnish with green onionpearls hoisin and chopped peanuts[Music][Applause][Music][Applause]you
