Char Siu Pork Manakish
ManakishChinese-Lebanese FusionMedium

Char Siu Pork Manakish

From the MyKitchenBank Kitchen

Soft, chewy Lebanese flatbreads topped with sticky, sweet-savory homemade char siu pork, scallions and sesame seeds, then baked at high heat until the edges blister and the glaze caramelizes.

Prep
1 hr 18 min
Cook
31 min
Wait
1 hr 25 min
Total
3 hr 14 min
Makes
8 manakish (6-inch/15 cm rounds), serving 4 as a meal
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Steps

Before you start
  • The pork marinates while the dough rises, so start the dough first and marinate the pork as soon as the dough is in its bowl.
  • Use an instant-read thermometer for the pork. Tenderloin goes from juicy to dry quickly.
  • Line two rimmed baking sheets (about 13×18 inches/33×46 cm) with parchment before you shape the dough.
  • If you'd rather skip roasting, use 340 g (12 oz) store-bought char siu and start at step 5, skipping the roasting and resting.

  1. Mix the dough

    • In a large bowl, whisk the warm water (about 105°F/40°C), yeast and sugar.
    • Let it sit 2 minutes, then stir in the yogurt and 3 tbsp (45 ml) of the olive oil.
    • Add the bread flour and salt.
    • Stir with a wooden spoon, then your hand, until no dry flour remains and a shaggy dough forms.
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    Ready when: No dry flour left in the bowl; the dough looks rough and sticky.

    Tip: Water hotter than about 115°F (46°C) can weaken the yeast, so check it with a thermometer.

  2. Knead until smooth

    • Turn the dough onto a clean counter.
    • Knead for 8 minutes, pushing it away with the heel of your hand and folding it back.
    • It starts out sticky.
    • Resist adding more than a light dusting of flour.
    • Shape it into a ball and put it in a bowl greased with the remaining 1 tbsp (15 ml) olive oil, turning once to coat.
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    Ready when: The dough is smooth, slightly tacky and springs back slowly when poked.

    Tip: A slightly tacky dough bakes into a softer flatbread than a stiff one.

  3. Marinate pork, rise dough

    • Cover the bowl with plastic wrap or a damp towel and leave it somewhere warm (about 75°F/24°C).
    • While it rises, whisk the hoisin, soy sauce, 1 tbsp honey, Shaoxing wine, garlic, ginger, five-spice and sesame oil in a shallow dish.
    • Add the pork halves and turn to coat.
    • Cover and refrigerate for the full hour, turning once halfway.
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    Ready when: The dough has doubled in size and a floured finger leaves a dent that fills back slowly.

    Tip: Marinating longer than 4 hours can make the surface of the pork mushy.

  4. Roast the char siuOven 425°F / 220°C

    • Heat the oven to 425°F (220°C) with a rack in the middle.
    • Set a wire rack over a foil-lined rimmed baking sheet.
    • Lift the pork out of the marinade, let the excess drip off, and lay it on the rack.
    • Discard the used marinade.
    • Roast for 10 minutes, then brush with half of the honey and flip.
    • Roast 8–12 minutes more, brushing with the rest of the honey for the last 3 minutes, until a thermometer in the thickest part reads 145°F (63°C).
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    Ready when: The surface is deep mahogany with a few charred edges and the thickest part reads 145°F (63°C).

    Tip: Never reuse the raw-pork marinade as a glaze. Use the separate honey.

  5. Rest, chop, make filling

    • Rest the pork on a cutting board for 10 minutes so the juices settle.
    • Chop it into pieces about ¼ inch (6 mm) wide.
    • You should have about 340 g (12 oz).
    • In a bowl, toss the pork with the 2 tbsp hoisin, the scallion whites, 1 tbsp of the sesame seeds and 2 tbsp (30 ml) of the olive oil.
    • Keep the scallion greens and the other 1 tbsp sesame seeds aside for finishing.
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    Ready when: The filling is glossy, spreadable and evenly coated, not dry or clumpy.

    Tip: Chop fine. Large chunks slide off the dough.

  6. Divide and rest doughOven 475°F / 245°C

    • Move an oven rack to the upper-middle position and another to the lower-middle, and heat the oven to 475°F (245°C).
    • Punch down the dough, turn it onto a lightly floured counter, and cut it into 8 equal pieces of about 115 g each.
    • Roll each piece into a tight ball.
    • Cover with a towel and rest for 15 minutes.
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    Ready when: The balls are smooth and puff slightly, and flatten easily when pressed.

    Tip: Weigh the pieces for even baking.

  7. Shape the rounds

    • On the lightly floured counter, press each ball into a 6-inch (15 cm) round with your fingertips, leaving a slightly raised rim about ½ inch (1.25 cm) wide.
    • Dimple the center with your fingertips.
    • Place 4 rounds on each parchment-lined baking sheet, spaced about 1 inch (2.5 cm) apart.
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    Ready when: Rounds are an even ⅓ inch (8 mm) thick in the center with a defined rim.

    Tip: If the dough springs back, cover it and rest it 5 more minutes.

  8. Top the manakish

    • Spoon about ¼ cup (about 50 g) of the pork mixture onto each round and spread it to within ½ inch (1.25 cm) of the edge.
    • If using, scatter about 2 tbsp (15 g) mozzarella over each.
    • Brush the bare rims with the 2 tbsp (30 ml) olive oil.
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    Ready when: Each round has an even layer of filling and a bare, oiled rim.

    Tip: Don't overload the dough, or the center stays doughy.

  9. Bake until goldenOven 475°F / 245°C

    • Bake both sheets at 475°F (245°C) for 9–11 minutes, swapping their positions on the racks and turning them front to back after 5 minutes.
    • Bake until the rims are golden and the bottoms are browned.
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    Ready when: Rims are deep golden, the bottom is browned when lifted, and any cheese is bubbling.

    Tip: Watch the last 2 minutes. The honey and hoisin sugars can scorch quickly.

  10. Finish and serve

    • Transfer the manakish to a wire rack and cool for 3 minutes.
    • Sprinkle with the scallion greens and the remaining 1 tbsp sesame seeds.
    • Serve warm, folded or flat.
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    Ready when: The scallions look bright green against the glossy pork.

Good to know

Tips
  • Roast the pork on a rack, not directly on the pan, so the edges caramelize instead of stewing.
  • A preheated baking steel or inverted baking sheet gives a crisper bottom; slide the parchment onto it.
  • Keep the center of each round thinner than the rim. Too thick a center leaves it doughy under the wet filling.
  • For heat, add a pinch of chili flakes to the filling.
Make ahead

"Marinate the pork up to 4 hours ahead. The roasted, chopped filling keeps covered in the fridge for 2 days. The dough can rise slowly in the fridge for 8–24 hours; bring it to room temperature for 45 minutes before dividing."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat from the fridge or frozen on a baking sheet at 350°F (175°C) for 6–8 minutes (10–12 minutes from frozen), until hot in the center."

Substitutions
  • Shaoxing wine → dry sherry. Use the same amount; mirin also works but is sweeter.
  • pork tenderloin → store-bought char siu, 340 g (12 oz). Chop and skip roasting; the hoisin topping still adds a glossy finish.
  • bread flour → all-purpose flour. Use the same weight; the bread will be slightly softer and less chewy.
  • plain whole-milk yogurt → 60 ml (¼ cup) additional warm water. The dough will be a little less tender.
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