Roast "red" pork

I wanted to make some cha siu bao from scratch, but didn’t get much further then the cha siu roast pork. Mom and dad came over for the weekend and mom said you need some kind of special flour to get the nice and white bun. So no cha siu bao…yet…If we manage to stay away from the roast pork long enough I might be able to make the bao in a couple of days.

I wrote all the seasoning on an itsy bitsy paper I need to post the recipe before it gets lost.

For my roast red pork of course I use the roast red pork seasoning mix. In fact I use it in most of my meat rubs. And it is great in sparerib marinade so I always have a stack of these packages in my pantry.

From the top left to the right I used: lots of fresh ground pepper, half a tablespoon of garlic powder, half a teaspoon ground star anise and half a teaspoon paprika powder, one teaspoon salt, half a tablespoon of ginger powder and 2 tablespoons of roast red pork seasoning.

I found these beautiful cuts of pork. It has lots of meat on it and also a little bit of fat. The fat makes it less dry I think.

I gave them all a good rub down and after every piece was covered with the seasoning I put them in a container so all the flavors could develop.

After sitting in the fridge for 2 days it was time to make roast pork!

I fried them in some oil first to sear the meat and lock those nice juices in. Then they went into an 180C degrees oven for 15-18 minutes. They were so tasty and juicy that my hubby had some slices on a regular white bun. It tasted just like cha siu bao he said. Mission accomplished =)

Ps: if they don’t end up in a bun for breakfast/lunch we will have these for dinner tomorrow with some rice and veggies.

It was very hard not snacking on the meat but we managed to save them. This was last night’s dinner!