Char Siu Toast with Egg Jam

Ingredients

• 4 medium eggs (Room temperature; for the egg jam)
• 3 cup chicken stock (For the egg jam; reduce to 2 tablespoons)
• salt (To taste; for the egg jam)
• 200 g ground pork (The author used pork belly, partially frozen and ground to pebble-sized pieces in a food processor)
• 100 g brown sugar (For the marinade)
• 2 g white pepper (The recipe specifies 2 g each of white pepper, five-spice, and ground ginger)
• 2 g five-spice powder (The recipe specifies 2 g each of white pepper, five-spice, and ground ginger)
• 2 g ground ginger (The recipe specifies 2 g each of white pepper, five-spice, and ground ginger)
• 5 g garlic powder
• 10 g MSG (Optional but recommended)
• 50 g light soy sauce
• 20 g Chinese cooking wine (The source says 20 g each of Chinese cooking wine, oyster sauce, and sesame paste)
• 20 g oyster sauce (The source says 20 g each of Chinese cooking wine, oyster sauce, and sesame paste)
• 20 g sesame paste (The source says 20 g each of Chinese cooking wine, oyster sauce, and sesame paste)
• 40 g hoisin sauce
• 1 cube red fermented bean curd
• 0.25 cup chicken stock or water (The source gives chicken stock/water as alternatives)
• 2 tbsp potato starch slurry (For thickening; the source does not state the slurry's starch-to-liquid proportions)
• 6 slices brioche (Crusts removed)
• 1 egg (For the egg-and-cream brushing mixture)
• 1 tbsp cream (For the egg-and-cream brushing mixture)
• 3 tbsp butter (For the sweet topping)
• 3 tbsp brown sugar (For the sweet topping)
• 2 tbsp honey (For the sweet topping)
• 0.5 tsp salt (For the sweet topping; the transcript describes it as a heavily salted mixture)

Steps

1. 1

   Bring water to a boil. Submerge the four room-temperature eggs, then let them cool to room temperature. The description does not specify the boiling-water cook time.

2. 2

   Separate the yolks from the whites. Rinse the yolks gently under cool water to remove as much remaining egg white as possible, then pass them through a sieve.

3. 3

   Reduce the 3 cups of chicken stock to 2 tablespoons. The source suggests switching to progressively smaller pots as the liquid reduces to avoid residue over-reducing on the sides.

4. 4

   While the stock reduction is still warm, stir it quickly into the sieved yolks until homogenized and thickened. Season the egg-yolk jam with salt to taste.

5. 5

   Whisk together the brown sugar, white pepper, five-spice powder, ground ginger, garlic powder, MSG if using, light soy sauce, Chinese cooking wine, oyster sauce, sesame paste, hoisin sauce, and red fermented bean curd until homogeneous. Reserve the marinade for adding in thirds.

6. 6

   Pour one third of the marinade into the ground pork mixture and combine.

7. 7

   Cook the pork mixture until it browns and the fat renders, allowing the marinade to reduce and caramelize. Add the next third of marinade and continue cooking until caramelized.

8. 8

   Discard the excess rendered pork fat. Add the final third of marinade and the 1/4 cup chicken stock or water.

9. 9

   Thicken the pork filling with the potato starch slurry, then set it aside. The transcript additionally says to finish the filling with a little salt and pepper, but the description provides no amounts.

10. 10

    Remove the crusts from the brioche. Take the center slice and cut or remove a window from its center, as described in the source.

11. 11

    Beat the egg with the cream and brush the mixture onto the brioche. The source does not specify how the remaining slices are arranged or assembled.

12. 12

    Fill the brioche window with as much pork filling as can fit without breaking the bread, as stated in the transcript.

13. 13

    Combine the butter, brown sugar, honey, and salt into a heavily salted sweet mixture, then apply it to the toast as a topping. The description lists these ingredients but cuts off before giving their exact preparation or application details.

14. 14

    Bake at 180°C for 10 minutes, or until golden brown, as stated in the transcript.

Notes

The supplied description ends after “Brush egg & cream”; the transcript supplies the filling, topping, and baking details. It does not explain the exact brioche arrangement, how the window is formed, or how the topping mixture is made and applied. Transcript-only finishing salt and pepper for the pork filling are included as unmeasured to-taste seasonings. “Three cups to two tablespoons” applies to the egg-jam stock reduction; the separate 1/4 cup stock/water is for the pork filling.

Nutrition per serving

• breakfast
• main
• East Asian-inspired
• Hong Kong diner-inspired
• baked
• sweet-savory
• pork
• contains gluten