Cha Shao Bao 叉烧包
Recipe type: Steam Bun
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
Basic steamed pork bun.
  • 3 lb Pork Butt or Belly
  • 1 tsp Salt
  • ½ tsp Chinese five spice
  • 1 tbsp Sugar
  • 1 piece red fermented tofu must be red type
  • 1 tbsp red fermented tofu juice
  • 3-4 cloves of minced garlic
  • 1 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine Shao Xing or Fukkien
  • 2 tbsp dark soy sauce
  • 1 tsp paprika
  • 1 tsp sesame oil
  • 2 tsp molasses
  • 2 tbsp warm water
  • 1 tbsp honey
  1. Preperation!
  2. Take the pork and slice into 2 to 3 inch wide strips.
  3. Mix all ingredients minus the port into a large mixing bowl and stir vigorously.
  4. Extract 2 to 3 tbsp sauce and set aside in a container and place in refrigerator.
  5. Place meat into a gallon sized zip lock bag and pour in bowl of sauce.
  6. Remove air and seal, place in refrigerator for 24 hours.
  7. Cooking!
  8. Preheat oven to 500 F.
  9. Remove meat from bag, be sure to save sauce in bag for basting.
  10. Place meat on a wire rack over a baking sheet.
  11. Add enough water so as sauce does not burn on sheet.
  12. Cook for 25 minutes
  13. Remove from oven and baste.
  14. Set temerture to 450 F.
  15. Baste with sauce from the bag and flip meat over.
  16. Return to oven for another 25 minutes.
  17. Remove from oven and baste with clean brush and sauce that was set aside.
  18. Let stand for 10 minutes before slicing and eating.
Nutrition Information
Serving size: 12oz
Recipe by Robert Larson on the Web at