char siu.
1000 gramm of pork tenderloin
remove all of the fat.

marinade:
1. 1 tsp 5 spice powder
2. 5 soup spoons soy sauce
3. 5 soup spoons Rum
4. 3 soup spoons honey
5. 2 soup spoons tomato paste, and ketchup
6. 3 soup spoons hoisin sauce
Method:
5 spice powder spread all over the pork, use hands to mix it , then add above marinade together in a bowl.
marinade it 4 hours or over night in the fridge.

4 hours later, heat the oven on 210° C for 10 minutes.
put tin foil on roast pan, and set up a roast rack, add 400 ml water into the bottom of the roasting pan, place the pork in the oven on middle stage, for 13 or 15 minutes, after 15 minutes remove and spread with the marinade mixture on both sides, return to the oven for 15 minutes, spread the honey, put back in oven, turn down the heat to 180° C for 5 minutes, and take out again, spread the honey, put back to oven for another 5 minutes .

char siu sauce:
1. 250 ml water
2. 1 1/2 soup spoons soy sauce
3. 3 soup spoons oyster sauce
4. 2 soup spoons honey
5. 1 soup spoon tomato paste and ketchup
6. 1 1/2 soup spoons hoisin sauce
7. pinch of 5 spice powder
8. ginger chopped fine,
put 1 to 8 in a pot and boil, thicken with 1 1/2 tsp corn flour with some water, add some Rum as you like, leave to chill, cut the char siu to pieces

for buns:
Ingredients:
1. 500 gramm sieved flour
2. 25 gramm dry yeast ( 3 tsp )
3. 2 tsp sugar
4. 300 ml warm water
5. 5 soup spoons salad oil

Method:
turn on oven 50° C for 10 minutes, then turn off.
1. put sieved flour into bowl, put in dry yeast and sugar in the middle, add 5 soup spoons warm water, put in oven for 15 minutes,

Meantime char siu sauce add in cutted char siu for filling

2. stir in sieved flour in the dough, add in the rest of warm water, and 5 soup spoons salad oil, mix into a smooth dough, put back to oven for 30 minutes.

Method:
sprinkle flour on the table, add 1 tsp sieved baking powder in dough, knead into a soft dough and roll into a long cylinder, divide into portions, put a wet towel on top, cover for 20 minutes,
roll the dough thin, put filling in, put on wax paper, put 5 or 6 in a steamer, steam on
boiling hot water for 15 minutes