Char Siu Pork Bao Bun Recipe

Make marinade

In a bowl combine hoisin sauce, soy sauce, honey, tangerine or yuzu juice, brown sugar, Shaoxing wine, sesame oil, minced garlic, grated ginger and optional food coloring. Whisk until smooth and sugar dissolves.

Marinate pork

Place pork strips in a shallow container or resealable bag. Pour 3/4 of the marinade over the pork, reserving the rest for glazing. Ensure strips are well coated, press out excess air, and marinate in the refrigerator for at least 2 hours or preferably overnight.

Roast pork

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange marinated pork strips on the rack to allow air circulation; reserve the marinade. Roast for 20–25 minutes, turning once halfway, until pork reaches an internal temperature of 145–155°F (63–68°C) and edges begin to caramelize.

Glaze and finish

While pork roasts, bring the reserved marinade to a simmer in a small saucepan (boil 1–2 minutes to cook off raw juices). Reduce heat slightly and simmer until slightly thickened, about 3–5 minutes. In the final 3–5 minutes of roasting, brush the thickened glaze over the pork and return to oven. For extra caramelization, broil 1–2 minutes watching carefully until edges char slightly. Let rest 5 minutes, then thinly slice the pork into bite-sized pieces.

In a small bowl or jar combine grated apple, tangerine or yuzu juice, rice vinegar, light soy sauce, mirin, honey or agave, sesame oil and neutral oil. Whisk or shake vigorously until emulsified. Stir in finely chopped shiso, then season with salt and pepper to taste. Taste and adjust acidity or sweetness — add an extra 1/2 tsp honey or 1/2 tsp vinegar as needed. Chill until ready to assemble.

Prepare buns and toppings

If using frozen bao, steam or reheat according to package instructions until soft and pillowy (typically 6–8 minutes in a steamer). Warm oven-steamed or fresh store-bought buns if desired. Arrange pickled cucumber, sliced apple, torn shiso leaves and scallions for quick assembly.

Assemble baos

Open each bao bun gently. Place 2–3 slices of char siu pork in the bun. Spoon about 1 teaspoon of the apple-shiso-tangerine vinaigrette over the pork (use more or less to taste). Add a few slices of apple, 1–2 pickled cucumber slices, a torn shiso leaf (or two), and a sprinkle of scallions and toasted sesame seeds. Repeat for all buns.

Serve

Serve immediately while buns are warm so the vinaigrette brightens the rich pork. Provide extra vinaigrette on the side for guests who want more acidity. Leftover pork can be refrigerated up to 3 days.