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Chinese BBQ Pork {Sourdough} Steamed Buns

January 21, 2015 By Korena in the Kitchen 13 Comments

Chinese BBQ Pork Sourdough Steamed Buns | Korena in the Kitchen

Despite the fact that I have a notification on my phone that pops up every Sunday at noon reminding me to “Feed sourdough!!!”, I still manage not to do it for weeks on end and that poor little culture of yeasts ends up grey and lifeless in the back of my fridge. Luckily for me, I realized this while I still had enough time to revive it to use in this month’s Sourdough Surprises project: Chinese steamed buns. Sourdough isn’t a traditional ingredient in steamed buns, but many recipes incorporate “old dough”, so sourdough fits right in.

Chinese BBQ Pork Sourdough Steamed Buns | Korena in the Kitchen

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Filed Under: Bread, Recipes, Soups, Sides & Snacks Tagged With: Asian dumplings, char siu bao, Chinese BBQ pork, Chinese food, dum sim, recipe, Sourdough Surprises, steamed buns

Chinese BBQ Pork Spareribs

May 21, 2011 By Korena in the Kitchen 3 Comments

Downtown in Victoria’s Chinatown (the oldest Chinatown in Canada, yo!) (also probably the smallest, as it’s literally only one block long) there are several Chinese BBQ shops with barbequed ducks, chickens, and meat hanging in the window. If you go in and order some barbequed pork, the guy behind the counter will grab a hunk of pork from the window, throw it down onto a worn wooden chopping block, grasp a formidable-looking cleaver, and hack the pork into little bits, which he will then wrap in purple butchers’ paper and hand to you with a little smile, like he knows how much you are going to enjoy those juicy, salty-sweet, porky morsels. Mmm-mmm indeed. Just thinking about it makes my mouth water a little bit.

I stumbled across a recipe for homemade Chinese BBQ pork on someone’s blog, and of course it made me want to try it for myself. I had also recently seen a recipe for Chinese pork spareribs, and I happened to have some ribs in the freezer, so I decided to combine the two to make Chinese BBQ pork spareribs. SO GOOD. I cooked them most of the way in the slow cooker and then finished them on the barbeque, because the Chinese name for barbequed pork means something along the lines of “fork toasted” – as in, the meat is toasted over flames on a fork to finish cooking it. I figured on a grill over flames was close enough!

The only thing I had to purchase for this recipe was the Chinese 5 Spice Powder, the ingredients of which vary but apparently the most common is a combination of cinnamon, star anise, cloves, fennel, and Szechuan pepper. In fact, my Chinese 5 Spice Powder is simply labeled “Chinese Spice Powder” and only has four ingredients! But it still tasted great, so I’m quite sure that whatever five or so spices sold together as Chinese 5 Spice Powder will be just fine in this recipe! Some more authentic recipes call for using maltose as a sweetener, but I couldn’t find any so I just used honey and a touch of brown sugar.

I chose to use this sauce on ribs, but you could also use it on other cuts of pork. Most recipes recommend marinating either pork tenderloin (for leaner BBQ pork) or pork butt (for fattier, juicier BBQ pork) in the sauce before roasting and then grilling it and brushing it with more sauce. I want to try making this with pork butt and rotisserie-ing it on the barbeque!…

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Filed Under: Main Dishes, Recipes Tagged With: Chinese BBQ pork, cooking, food, grill, grilling, pork, recipe, ribs

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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