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Char Sui
Preparation info
- Makes
300 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
Whenever I visit London’s Soho, I always take time out to visit the Chinese restaurants and, understandably, always buy and consume far too many char sui buns. They are out of this world: pork steamed in fluffy dough and bound inside in this sweet, sticky barbecue sauce. It’s great too with barbecued meat, such as pork or chicken.
Ingredients
50 ml 100 ml 50 <
Method
- Put all the ingredients, except the salt, in a pan and slowly bring to the boil.
- Lower the heat and simmer, uncovered, for 10–12 minutes, or until thick. Add salt to taste and leave to cool completely before using.