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Char Siu (Barbecue Pork) Pastry

Vicky Cheng from Hong Kong

24 hours
Cooks in
2 hours
Country of origin
Hong Kong

When I was young, my parents took me to a Chinese restaurant to have dim sum every Sunday. The only dim sum we ordered every time was Char Siu (Barbecue Pork) Pastry.

When I went overseas for studying, I got homesick. What I really missed during my studies was the dim sum in Hong Kong, especially for Char Siu (Barbecue Pork) Pastry, so, I searched online for the recipe and made the Char Siu (Barbecue Pork) Pastry with my roommate. I remembered that the first time I made Char Siu (Barbecue Pork) Pastry was unsuccessful, we then changed a bit of the recipe in order to make it easier. My roommate and I finally made Char Siu (Barbecue Pork) Pastry successfully and we shared our products to other people in the dorm.

As time passed, I have grown up to be an adult right now. The restaurant my parents and I used to go to has already closed down. And no more dim sum trolley is pushing around the restaurant. Even for Char Siu (Barbecue Pork) Pastry, which was a popular dim sum in the past, is not easy to be found in Chinese restaurant nowadays in Hong Kong.

Thus, we should treasure every moment we have and live in the present. As once the time passes, you may not be possible to catch back something you really cherish.


  • 300g pork butt or pork belly
  • 1 thumb ginger, sliced
  • 2 cloves garlic, sliced
  • 1 can Char siu Sauce
  • 2 tablespoons light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1/2 teaspoon Chinese five spice powder
  • 1 tablespoon rose rice wine
  • 2 tablespoon oyster sauce
  • 1 red fermented tofu
  • 2 tablespoon honey
  • 3 tablespoon of warm water
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon peanut oil
  • 1 shallot, sliced
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon custard power
  • 3 tablespoons icing sugar
  • 3 tablespoons butter, cubed
  • 2 eggs
  • 1 pinch salt


  • Poke some small holes on the pork butt/ pork belly.
  • Cut the pork butt/ pork belly into 2cm x 4cm thick long strips.
  • Stir and mix 1 red fermented tofu, 1 tablespoon rose rice wine, 1 tablespoon honey, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce and 1/2 teaspoon Chinese five spice into a mixing bowl.
  • Put the pork butt/ pork belly into a plastic bag, then add ginger, garlic slices and char siu sauce into the plastic bag. Squeeze extra air out and seal. Message the pork butt/ pork belly for several minutes. Put the pork butt/ pork belly into the refrigerator for 24 hours.
  • Preheat the oven at 200°C.
  • Mix 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce and 1 tablespoon of honey (honey mixture).
  • Place the pork butt/ pork belly on grill and brush the honey mixture on both sides
  • Place the pork butt/ pork belly in the oven for 10 minutes. And re-brush the honey mixture on both sides.
  • Roast in the oven for another 12 minutes.
  • Take the pork butt/ pork belly out from the oven and brush the sesame oil on the surface. Cool down and dice it.
  • Mix 1/4 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1/4 teaspoon sesame oil, 1 teaspoon sugar and 2 tablespoons water together. Stir it constantly until it boils. When the sugar is dissolved, add 1 teaspoon cornstarch and stir it. (BBQ Pork Sauce)
  • Heat the saucepan with oil and fry the shallot until fragrant.
  • Pour the sauce mixture of BBQ Pork Sauce into the saucepan slowly and boil until the sauce becomes thicken.
  • Add diced char siu to the sauce.
  • Preheat the oven at 180-190°C.
  • Sift 3/4 cup flour, 1/2 teaspoon baking powder, 1 tablespoon custard power and 3 tablespoons icing sugar into a mixing bowl.
  • Rub in 3 tablespoons butter until the mixture resembles coarse breadcrumbs.
  • Stir 1 egg into the flour mixture to make pliable dough.
  • Wrap dough with a plastic bag and put it in the refrigerator for 45 minutes.
  • Remove the dough from the refrigerator and remove the plastic bag.
  • Roll the dough into a 8” x 12” rectangle and use the round cookie cutter to divide into 12 pastry dough circles.
  • Put some filling on each pastry dough circle, fold and seal it as a rectangular shape.
  • Beat the 1 egg, 1 teaspoon water and 1 pinch salt slightly together to make the egg wash.
  • Brush the pastries with egg wash and bake the pastries for 20 minutes until the pastries turns golden brown.


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