Chinese roast pork buns

8 Servings

Ingredients

Quantity Ingredient
¼ cup Firmly packed brown sugar
¼ cup Ketchup
2 tablespoons Soy sauce
2 tablespoons Hoisin sauce
1 tablespoon Dry sherry
1 Garlic clove; minced
1½ pounds Pork steaks (1/2 inch thick)
1 tablespoon Cornstarch
1 tablespoon Dry sherry
1 tablespoon Peanut oil or vegetable oil
½ cup Chopped onion
½ cup Whopped water chestnuts
1 tablespoon Soy sauce
1 tablespoon Hoisin sauce
½ cup Chicken broth
1 can (17.3 oz) large refrigerated buttermilk biscutis
1 teaspoon Sugar
1 teaspoon Water
1 Egg white

Directions

ROAST PORK

SAUCE

PASTRY

GLAZE

Heat oven to 375F. Line broiler pan with foil. In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth.* Generously brush both sides of the pork steaks, reserving remaining basting sauce. Place pork steaks on foil-lined broiler pan. Bake at 375F for 30 minutes. Remove pork from oven. Brush both sides of steaks with remaining basting sauce. Bake un additional 10 to 20 minutes or until no longer pink in the center. Remove from oven; cool (leave the oven on). Remove meat from bone; finely chop. Set aside. In small bowl, combine cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large skillet over high heat. Add onion and water chestnuts; cook and stir 2 to 3 minutes or until onion begins to brown. Add 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add broth. Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.** Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into 5-inch circle. Place about ⅓ cup pork mixture in center of each biscuit. Gathering up edges, twist and pinch to seal. Place seam side down on ungreased cookie sheet. In small bowl, beat glaze ingredients until well blended; brush over buns. Bake at 375F for 14 to 18 minutes or until golden brown.

*TIP: Mixture also can be blended in small bowl with wire whisk. **At this point, pork mixture can be covered and refrigerated. Heat until warm before making sandwiches.

NOTES : Bake-Off Contest 36, 1994 Prize Winner "Pillsbury Best of the Bake-Off Cookbook"

Recipe by: Wayne Hu - West Bloomfield, Michigan Posted to Bakery-Shoppe Digest V1 #183 by Sean Coate <swcoate@...> on Aug 06, 1997

Related recipes