My kitchen has been feeling neglected lately. With all the craziness of the holidays, it’s been weeks since I’ve had the time or energy to contemplate a cooking project, let alone actually accomplish one. This is probably why my list of resolutions is basically a list of foods to make!
To get back into the groove, I decided to start the new year with a two-part project: making Chinese BBQ pork and then using it as a stuffing in Chinese steamed buns (Char Siu Bao). Steamed buns are one of my favorite dim sum treats and since I hadn’t ever made them before, I thought it was about time to check them off my list of missions to accomplish.
For the steamed buns, I used a Fine Cooking recipe that I found online more than a year ago. The link can be found here. In that recipe there is a sub recipe for the BBQ pork so I started there. While I could have purchased the prepared meat from a Chinese grocer, I think there’s something infinitely more fun about a project if it’s all made from scratch.