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Char Siu

  • 2.5 lbs. pork butt/shoulder

  • 1 cup sugar

  • ยฝ cup shoyu

  • ยฝ tsp five spice

  • ยฝ tsp Hawaiian sea salt

  • 1 tbsp rice wine

  • 1 clove crushed garlic

  • 1 tbsp oyster sauce


  • ยฝ cup leftover juices from char sui

  • 3 tsp cold water

  • 2 tsp cornstarch

  • 2 tbsp sugar

  • ยฝ tsp ground Hawaiian Sea Salt (Grounded)

  • Kimoโ€™s ONO Grindz Chili Pepper Water

Manapua Dough

  • 2 cups flour

  • 1 tsp instant yeast

  • 1 tsp baking powder

  • 4 tsp sugar

  • 1 cup warm water


Char Sui

  1. In a large bowl combine the sugar, shoyu, oyster sauce, five spices, salt, rice wine, and crushed garlic. Mix until the sugar has dissolved.

  2. Cut the pork into large chunks. Add it to a large Ziploc bag and let it marinate in the sauce overnight.

  3. Either cook the pork in a crockpot for 6 hours on high or in the Instant Pot on manual high for 45 minutes. Allow 10 minutes of natural release before pressing the quick release.

  4. Shred the meat. Save ยฝ cup of the leftover char siu juices.

Char Siu Filling

  1. Combine the cold water and cornstarch. In a small pot add char siu juices and cornstarch

  2. Heat until the filling has thickened. Then add the char siu and mix to combine.

  3. Set aside the char sui filling to let cool down to room temperature.


  1. In a large bowl, add the flour. Create a small well in the flour and add in yeast, baking powder, and sugar.

  2. Slowly add in the water while stirring it with a wooden spoon or hand. Transfer the dough to a working surface with flour sprinkled on it.

  3. With a vertical arm, press down with your palm and bring it forward; with the other arm, bring it back. Sprinkle on more flour until the dough can slightly stick. Keep kneading until the dough has become smooth, waxy, soft, and bouncy. Divide the dough into 60-65g pieces. If you have extra, divide it amongst the other pieces. Then cover it with plastic wrap to prevent it from air drying.

  4. With one divided piece, press it into a flat disc whit the outer edges thin and the middle thick.

  5. Stuff the dough with the Manapua filling (be sure the filling is at room temperature) and close it on top while swirling and pinching it. If there is excess dough, pinch it off and itโ€™ll look like a bald head. Set aside and repeat with the other pieces.

*** Optional: Use a rolling pin to have a smoother-looking sphere. Flatten a piece of dough. Roll it with a rolling pin, fold, and roll. Repeat 4-5 times the shape it into a circular shape.


  1. Line a steamer with parchment paper and place the manupua on it. Cover and let it rest for 15-20 minutes.

  2. In the meantime, boil water in a large pot enough to hold the steamer basket. Place the covered steamer over the pot and let it steam for 7-8 minutes. Serve


  1. Follow the instructions to rest the dough.

  2. Preheat the oven to 375* F. Use egg wash to spread over the dough and bake it for 15-20 minutes or until it is golden brown. Serve.

It will make 12 buns. A Bamboo Steamer is the best. Can use a wok as well to boil the water.


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