So this “Stay Home” is hard on all of us. But I am trying to stay positive and busy. Since everything is closed and my family really missing our favorite restaurant, I decided to do some research “watched YouTube for 2 days” and try it myself..
Two Pork Tenderloins count into thirds and marinated in the Char Sui sauce ( Hoisin , Soy, sake, brown sugar, pepper , ketchup and 5 spice) for 24 hours.
Pored out the marinade into a sauce pan to simmer and use as a basting / finishing mop
BGE set for 275 with Post Oak . Ever 25 mins flipped and mopped until an IT of 170.
took of grill and into a foil pan with the remainder of the marinade and tightly foil and placed in a cold oven.
Mean while the dough for the Bao buns had rested 2 hours and doubled in size. Rolled it out , took a glass and cup out circles, used the glass as a rolling pin and flattened each one to like 1/8 of an inch brushed the top with oil and folded the oiled side together and used my hand to flatten the creased side but left the open side alone. Into the steamer fort 11 mins and let the rest in the seamer off the water for 3 more mins..
meanwhile the oven was at 225 to warm everything.. took meat out a thinly sliced it and drizzled on the sauce
5 hours to make. 15 mins to eat.. all good.
Two Pork Tenderloins count into thirds and marinated in the Char Sui sauce ( Hoisin , Soy, sake, brown sugar, pepper , ketchup and 5 spice) for 24 hours.
Pored out the marinade into a sauce pan to simmer and use as a basting / finishing mop
BGE set for 275 with Post Oak . Ever 25 mins flipped and mopped until an IT of 170.
took of grill and into a foil pan with the remainder of the marinade and tightly foil and placed in a cold oven.
Mean while the dough for the Bao buns had rested 2 hours and doubled in size. Rolled it out , took a glass and cup out circles, used the glass as a rolling pin and flattened each one to like 1/8 of an inch brushed the top with oil and folded the oiled side together and used my hand to flatten the creased side but left the open side alone. Into the steamer fort 11 mins and let the rest in the seamer off the water for 3 more mins..
meanwhile the oven was at 225 to warm everything.. took meat out a thinly sliced it and drizzled on the sauce
5 hours to make. 15 mins to eat.. all good.
