Hong Kong Cuisine Recipe

Marinate the pork

In a large bowl, combine hoisin sauce, light soy sauce, Shaoxing wine, honey, sugar, Chinese five-spice, sesame oil, minced garlic and mashed red fermented tofu (if using). Whisk until smooth. Add the pork strips and toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally so all pieces marinate evenly.

Roast the pork

Preheat oven to 400°F (200°C). Line a roasting pan with foil; lightly brush with vegetable oil. Remove pork from marinade (reserve marinade) and place strips on a rack set over the pan. Roast for 20 minutes, then baste with reserved marinade and reduce heat to 350°F (175°C). Roast another 15–20 minutes until the pork is cooked through and edges begin to char. During the last 5 minutes, brush with a mixture of honey and dark soy sauce for a glossy glaze. Let rest 10 minutes, then slice thinly against the grain.

Make the wonton filling

In a bowl, combine chopped shrimp, ground pork, half the chopped green onions, grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil and white pepper. Mix gently until combined but not paste-like.

Wrap the wontons

Place about 1 teaspoon of filling in the center of a wonton wrapper. Wet the edges with water, fold in half to form a triangle, press out air. Bring the two opposite corners together and press to seal (traditional wonton shape). Repeat until all filling is used. Keep covered with a damp towel to prevent drying.

Prepare the broth

In a large pot, bring the chicken stock to a gentle simmer. Add grated ginger slivers (optional) and season with 1 tablespoon light soy sauce and 1 teaspoon salt. Taste and adjust seasoning — the broth should be clean and savory, not overly salty.

Cook the wontons and greens

Bring the broth to a slow rolling simmer. Carefully add wontons in batches so they don’t stick; cook 3–4 minutes until filling is cooked and wrappers turn translucent. Add baby bok choy or gai lan in the last 1–2 minutes until tender-crisp. Remove with a slotted spoon directly into serving bowls, then ladle hot broth over.

Finish and garnish

Divide remaining sliced Char Siu among bowls (2–3 slices per bowl) or serve on the side. Scatter sliced green onions and cilantro over the soup. Serve immediately with steamed rice if desired.

Rinse the jasmine rice until the water runs clear to remove excess starch. Combine rinsed rice, 2.5 cups water and 1/4 teaspoon salt in a pot with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Warm extra honey and brush over sliced Char Siu right before serving for shine. Offer dark soy sauce on the side for additional seasoning. Scatter sliced green onions and chopped coriander over both soup and rice as desired.