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Char Sui Brisket Bao Buns

Char Sui Brisket Bao Buns

Skill level:

 Easy - Medium 1 hour



2kg x Melaleuka Farm brisket

Char Sui stock
250ml salt reduced soy sauce
250ml cup honey
1 red chilli, chopped
2 cloves garlic chopped
15g ginger, chopped
4 coriander stems, chopped
300g brown sugar
2 pieces star anise
1L water

Black Bean Dressing
4 tablespoons rice wine vinegar
1 tablespoon mirin
1 tablespoon soy sauce
1 shallot, finely chopped
¼ garlic clove, grated
½ tablespoon black bean, chopped
2 tablespoons olive paste
1 orange zest
6 tablespoons spanish olive oil

To serve
2 x packets urban eats Bao Buns (Aldi)
Kewpie sriracha
Finely shredded iceberg lettuce
Fresh coriander
Sliced red onion
Crispy fried shallots
Red chilli, sliced

Preheat oven to 140℃
Put the brisket into a tray with char sui stock, cover and place in the oven covered for 3-4 hours or until fork tender.
Cool brisket slightly, remove from stock and shred with two forks
Cover the brisket with some of the leftover char siu stock and keep warm
Place all black bean dressing ingredients into a bowl and whisk until combined and set aside
Steam 8 bao buns until soft and fluffy
Line baos with a little kewpie sriracha, fill with warm shredded beef, iceberg lettuce, red onion, black bean dressing
Garnish with coriander, chilli and crispy fried shallots

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