After a night out with the girls which started at home with a bottle “Two Tails Villard Blanc” and ended in the early hours of the morning, I have decided to dedicate this week’s cookbook challenge to my gorgeous husband, who I love dearly. This is the man who answers the call of his drunken wife to “come out and play,” & puts me to bed with panadol and a glass of water at the end of the night. What a man!!
As a measure of my love I have chosen his favourite Chinese dishes to prepare. Hubby loves steamed pork buns but we can only get them when we go to Sydney, so they are a bit of a treat.
Whilst researching on the internet I have discovered these will be a labour of love as the first step to making the steamed buns is preparing Chinese Char Siu Pork. I have to make it from scratch because we can’t buy it here.
After flicking through a stack of recipes I settled on a combination of a few, with a couple of modifications to allow for the fact that I can’t cook the meat over charcoals.
I made double quantity of the recipe given below so we can have the Char Siu Pork as a meal and still have enough BBQ Pork left over to make the bao. So here is the first of my Chinese Banquet in honour of my dear husband.
This was the most delicious dish I have ever cooked. The place smelt like a Chinese Restaurant. The meat was tender and juicy and the sauce was sweet, salty, sticky and mouthwaterly amazing. It is definitely work the effort.
Give it a go and let me know what you think.
Oh, and take a look at these delicious Steamed Pork Buns I made with the left over Chinese Char Sui Pork meat.