Char Siu Bao (brioches vapeur au porc BBQ)

In a bowl, mix the hoisin sauce, soy sauce, Shaoxing wine, five-spice powder, sugar, 1 tablespoon of the honey and the fermented bean curd if using. Rub this all over the pork strips, cover and refrigerate.

• 500 g pork shoulder strips
• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 tbsp sugar
• 1 tbsp honey (half of the divided amount)
• 1 tsp fermented bean curd, optional

✅ C'est prêt quand : the pork has marinated at least 2 hours (overnight is even better for deeper flavor)

Preheat the oven to 220°C (425°F). Set the pork on a wire rack over a lined tray with a little water underneath to catch drips. Roast for about 20 minutes, then brush with the remaining honey and roast 5 minutes more, until the edges are deep mahogany and caramelized in spots and the pork is cooked through. Let it rest 10 minutes, then dice into small, roughly 1 cm cubes.

• 500 g marinated pork (from step 1)
• 1 tbsp honey (remaining half, for glazing)

✅ C'est prêt quand : the pork is cooked through to at least 71°C (160°F) inside, with sticky caramelized edges