OKC Fest Hum Bao Recipe

Basically tried to follow this recipe that is not eggified [/url]http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao)[url]

I changed it up of course...

Basic recipe says to cut up the butt and marinade. I sort of read the cut up part after I had the thing smoking for 20 hours.

Marinade:
About 2-2.5 lbs of pork butt/shoulder ( I had a whole butt ~10lbs?)
1 1/2 TB dark soy
1 1/2 TB light soy
(dark, light -- it's marinade! I used regular soy sauce)
1 1/2 TB honey -- (I used turbinado sugar rubbed liberally into the whole butt)
? tsp salt -- (omitted the salt)
1 1/2 TB Oyster Sauce
2 TB whiskey -- (I used sherry, drank the whisky)
3 1/2 TB Hoisin sauce
pinch pepper
1/2 tsp five spice powder -- (I used Dizzy Pig, Tsunami Spin)

Cooked with Royal Oak and no smoke to 200 internal (about 18 hours?). Pulled. I think you could skip this whole step and just use left over pulled pork with as little bark as possible.

Next (I basically quadrupled this recipe, maybe twice - it looks like a lot of work, but it's not):
4 tsp oyster sauce
1 1/2 tsp dark soy
4 tsp ketchup
1 TB sugar
pinch pepper
6 TB chicken broth
1 tsp sesame oil

1 TB peanut or vegetable oil
2/3 cup minced onions (I used green)
1 cup roast pork (I had copped pretty fine and packed tight)
2 tsp Shao-Hsing wine or sherry

Mix oyster sauce through sesame oil and set aside.
Mince your onions and pork.
Get a wok or sauté pan hot and put in the oil. Add onions, lower heat to low, and cook until onions start to turn brown, just a few minutes. Add pork and raise heat to medium-high, stir-frying for a few more minutes until pork is heated through, about one minute.

Reduce heat to very low, add wine or sherry, and mix well, cooking for another minute or so. Add sauce ingredients and stir-fry until mixture is thick and bubbly. Remove from heat and put in bowl. Let cool to room temp then refrigerate for 4 hours or up to overnight (yes, again!) You can make the dough while you let this cool and rest in the fridge.

Dough (I messed around with the dough recipe to get a bread machine friendly proportion and consistency. You're looking for a sweet pliable bread) :

1c water
1 egg
1/2 to 2/3 cup vegetable oil
1/2 tsp salt
3/4 c sugar
4 c bread flour
4 tsp yeast
Put in bread machine in dough cycle

After that, pretty much make a 3 inch flat disc of dough, put a small golf ball of meat filling in the middle. Pinch closed one way, pinch closed the other to make a ball. Put seam down on parchment. Let rise an hour or so. Bake on a plate setter, tin foil spacer ball, pizza stone set-up at 350-400 for 20 minutes or so.
Make a lot because they go fast, but make great leftovers if you are so lucky. About 15 seconds in the micro and you are good to go.

Ed[/url]