Chinese Pork Buns (Cha Siu Bao)

Directions

1. Dissolve 1/4 c. sugar in 1 3/4 c. hot water, and then add in the yeast.
2. Let stand for 10 min, or possibly till mix is frothy. Sift the flour and baking pwdr into a large bowl. Stir in 2 Tbsp. shortening and the yeast mix; mix well. Knead the dough till smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a hot place for about 2 hrs, or possibly till it has tripled in bulk. Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hrs in a mix made with 1 1/2 Tbsp. light soy sauce, 1 1/2 Tbsp. hoisin sauce, and 1 tsp. sweet soy sauce.
3. Grill the pork till cooked and charred. Cut roasted port into 1/2 inch cubes. Combine 1 1/2 Tbsp. sugar, 1 1/2 Tbsp. soy sauce, oyster sauce, and 1 c. water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 Tbsp. water; add in to the saucepan, and stir till thickened. Fold in 2 Tbsp. lard or possibly shortening, sesame oil, and white pepper. Cold, and fold in the roasted pork. Remove the dough from the bowl, and knead it on a lightly floured surface till it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pcs.
4. Flatten each piece with the palm of the hand to create a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Healthy pinch edges to create the bun. Let the buns stand for 10 min. Steam buns for 12 min. Serve.
5. Note: Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce which is sweet and spicy, and widely used in Chinese cooking. It's a mix of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or possibly ethnic section. .