milk bread panuzzo

char siu marinade: 2 tbsp pre-made char siu sauce 1 tbsp oyster sauce 1 tbsp dark soy sauce (I ran out and had to use korean soy sauce in this vid) 1 tsp white pepper 1 tsp five spice powder 1 tbsp brown sugar 1 tbsp honey optional red food coloring (I never add bc it doesn’t do anything for the taste and taste is king) char siu instructions: combine all marinade ingredients with pork shoulder and let marinade overnight preheat oven to 415 arrange pork on a wire rack over a sheet pan with the remaining marinade, place it in a small pan with 1 tbsp of honey to reduce until thickened baste pork with the thickened sauce and place into the oven for 45 total minutes you need to flip the pork and baste again every 15 minutes (I ran out of marinade for my final flip in this video but don’t be like me🤠) banh mi pickles are vicky pham’s recipe - only difference is I let the carrots and daikon sit in both salt and sugar to draw the water out