Char Siu Pork Bun Filling
Traditional Chinese char siu filling for pork buns prepared through a three-step cooking method. Lean pork is blanched, combined with rich pork skin and fat, and slowly braised with aromatic spices and seasonings for a well-balanced, flavorful bun filling.
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🍳 Cooking Flow
Blanch the raw pork to remove impurities. → Combine the lean pork with pork skin and pork fat. → Braise the meat mixture with spices and seasonings to create the bun filling.
Cooking Steps
Brief Cooking Order
Blanch the raw pork to remove impurities. → Combine the lean pork with pork skin and pork fat. → Braise the meat mixture with spices and seasonings to create the bun filling.
Introduction
Traditional Chinese char siu filling for pork buns prepared through a three-step cooking method. Lean pork is blanched, combined with rich pork skin and fat, and slowly braised with aromatic spices and seasonings for a well-balanced, flavorful bun filling.
Step 1
Blanch the pork in boiling water in a large wok to eliminate surface scum and reduce gamey pork flavor.
Step 2
Prepare and simmer pork skin and pork fat to blend with the lean meat, establishing the proper ratio of fat and lean for the filling.
Step 3
Braise the pork mixture in a large wok with seasonings and aromatic spices until thoroughly flavored and sauced.
Ingredients List
Important Notes
This video documents a commercial three-step kitchen process rather than providing household recipe proportions.
Braising is used instead of traditional roasting due to the high volume required for bun filling.
Specific ingredient weights, braising times, and spice blends are not specified in the video.
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