In a typical New York mixed marriage, this popular Chinatown fast food can be recreated at home by combining the basic challah dough recipe with a not-particularly-kosher pork shoulder, marinated in a home-made char siu sauce with no MSG or food colouring.
In a bowl, make a slurry by combining the peanut butter with the same amount of soy sauce. Gradually add the rest of the soy sauce. Mix in the rest of the char siu marinade ingredients, finishing with the bicarbonate of soda. For a saucier bun, set aside 2–3 tablespoons of sauce before adding the bicarbonate of soda. You can dress the pork with this sauce after it has been baked and chopped, and before it is wrapped in the dough.
Trim any excess fat from the pork and make a series of deep incisions at 2 cm (¾ inch) intervals. Cover the pork with the marinade inside a ziplock bag. Close the bag, removing as much air as possible, and place it in the refrigerator. The pork should be completely submerged in the sauce. Marinate for 12–24 hours.
Make the challah dough following the recipe to the first rise. Divide the dough into 15 equal portions. Make a hollow in the middle of each portion of dough, place about
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