Char Sui Bao
I've been enjoying Bao for a while so decided to try my own (or rather @cookingwithyui) recipe. It can be found via Yui's Jackfruit Bao recipe. Use whatever meat, pickles, vegetables and herbs you like. I went for Char Sui Pork, quick pickled cucumbers/carrots, tobacco onions, red chillis and coriander.
Char Sui Bao
I've been enjoying Bao for a while so decided to try my own (or rather @cookingwithyui) recipe. It can be found via Yui's Jackfruit Bao recipe. Use whatever meat, pickles, vegetables and herbs you like. I went for Char Sui Pork, quick pickled cucumbers/carrots, tobacco onions, red chillis and coriander.
Cooking Instructions
- 1
Cut the cucumber in half and deseed it then chop finely into half moon shapes. Toss in salt and allow to sit for 15-20 minutes then absorb as much moisture as possible with kitchen towel. Mix white wine vinegar and sugar and pour over cucumber and put in air tight container and refrigerate for 2hrs +
- 2
Wash, peel and cut carrots into fine 1/2 inch batons and add the vinegar and sugar mix (and even a little salt). Refrigerate in air tight container for 2hrs +
- 3
Heat oil to medium high. Toss julienne of onion in the flour mix and deep fry in batches. Allow to cool, salt and chop finely.
- 4
Chop red chilli into slices and remove seeds. Chop coriander and start building your Bao. I added more of the marinade to the pork before packing the Bao.
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