You can make char siu with country style ribs, pork loin, tenderloin, pork belly, etc. The way I love char siu is in manapua, also in china, char siu bao.
Basic yeast dough Ingredients:
5-6 cups flour
1/4 cups sugar
1-3/4 cups warm water
2 T shortening
1 T yeast
car siu
1 1/2 pounds pork, unsliced
2 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons white granulated sugar
3 cloves garlic, minced
1/2 tablespoon hoisin sauce
1/2 teaspoon 5-spice powder
2 tablespoons honey
In a large bowl, mix together rice wine, dark soy sauce, light soy sauce, sugar, garlic, hoisin sauce, and 5-spice powder. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the fridge.
Smoke till temp hits 145 internal.
Procedure:
Dissolve yeast in water. Add sugar and shortening. Mix in enough flour to make a fairly stiff dough. Knead until smooth. Cover and let rise in warm place for 2-4 hours until double. Manapua Ingredients:
1 lb char siu
1 recipe basic yeast dough
Procedure:
Chop char siu into small pieces. Divide dough into 24 pieces, then flatten with palm of hand. Place one portion filling in middle of dough circle. Pleat edges of circle and press firmly; pleat entire circle in this fashion. Wrap up entire circle and press all edges together to close. Place filled buns on squares of paper and let rise 10 minutes. Arrange buns in a steamer 1/2 inch apart and steam 15-18 minutes over high heat; remove and serve
Mix chinese hot mustard and soy sauce to your liking as a dipping condiment for the manapua.
