Char Siu Method
1. Mix char siu marinade together and marinate pork overnight.
2. Preheat oven to 200ºC.
3. On a wire rack, roast pork 15 minutes on each side, basting with the marinade every 5 to 10 minutes.
4. Increase temperature to 250ºC and broil the pork until mildly charred
5. Slice char siu into thin slices.
Mantou Method
1. Mix flour, yeast, baking powder in a mixer, adding the water slowly.
2. On medium speed, knead dough until smooth and not sticking to fingers when touched.
3. Cover dough with cling wrap and allow it to rest for 30 minutes.
4. After resting, release the gas from the dough and roll dough into a swiss roll.
5. Cut into 4cm portions and place on a steaming tray with parchment paper.
6. Cover mantou with a clean cloth and steam for 10 minutes.
7. Allow mantou to cool before deep frying until golden brown.
8. Serve with sliced char siu, sliced cucumber and romaine lettuce leaves.
Recipe by Chef Clement.
