Char Siu Bao (Steamed BBQ Pork Buns)

To prepare the Char Siu, combine hoisin sauce, 30g light soy sauce, dark soy sauce, Shaoxing wine, honey, 30g granulated sugar, five-spice powder, red fermented bean curd, minced garlic, and grated fresh ginger in a bowl. Add the pork shoulder and coat thoroughly. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

Preheat your oven to 190°C. Place the marinated pork shoulder on a rack set over a foil-lined baking sheet. Roast for 20 minutes. Flip the pork shoulder, baste with any remaining marinade, and continue roasting for another 20-25 minutes, or until the pork is cooked through and caramelized. Allow the Char Siu to cool completely, then dice it into small cubes.

For the filling sauce, combine oyster sauce, 15g granulated sugar, 10g light soy sauce, sesame oil, cornstarch, and 100g water in a small saucepan. Whisk until the mixture is smooth. Heat over medium heat, stirring constantly, until the sauce thickens to a glossy consistency. Remove from heat and stir in the white pepper and sliced scallions.