It seems appropriate to begin this journey with a home made attempt. I take absolutely no credit for this effort - apart from being number one taster.
First the pork neck is given the treatment.
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| The neck |
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| The surgeon begins |
We need several long 2cm-thick pieces. Then stab it a few times to let the marinade soak in.
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| The red fermented dofu paste |
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| ...pungent... |
The red fermented bean curd is smooshed together and combined in a bowl with hoisin sauce, honey, light soy sauce, Shaoxing wine, five-spice powder and a large pinch of white pepper.
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| the other ingrediments |
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| a good dollop of hoisin |
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| into the ziplock baggie with the meat |
The whole thing now goes into a ziplock bag and into the fridge for a couple of days.
Into the oven for an hour and a half...
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| ohh baby - lookin' good! |
The final product was completely awesome. We have eaten it in stirfrys and on its own...but of course it is also the central plank of the cha siu bao.
Now to the BAO...
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