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Chinese Roast Pork Buns (bau Buns)
1/4 c Firmly packed brown sugar
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 Garlic clove, minced
1 1/2 lb Pork steaks (1/2-inch thick)
1 tb Cornstarch
1 tb Dry sherry
1 tb Peanut oil
1/2 c Chopped onion
1/2 c Chopped water chestnuts
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
1 17.3 oz can Pillsbury Grands Refrigerated Buttermilk Biscuits
1 ts Sugar
1 ts Water
1 Egg white
Heat the oven to 375 degrees. Line a broiler pan with foil. In blender container or food processor, combine all roast pork ingredients except pork. Blend until smooth. Generously brush both sides of the the pork steaks, reserving the remaining sauce. Place the pork steaks on the foil-line pan; bake 30 minutes. Brush both sides of pork with remaining sauce and bake 10 to 20 minutes more until tender. Let cool. Finely chop the meat.
In a small bowl, combine cornstarch and sherry. Blend well. Heat the oil in a wok and stir-fry onion and water chestnuts until the onion begins to brown. Add soy and hoisin; stir to coat. Add the chicken broth and stir in the cornstarch mixture. Cook and stir until thickened. Remove from heat; stir in pork.
Separate the dough into 8 biscuits. Press or roll each into a 5-inch circle on a lightly floured surfance. Place about 1/3 cup of the pork mixture in the center and gather up the edges, pinch and twist to seal. Place seam side down on an ungreased cookie sheet. In a small bowl, beat the glaze ingredients until blended; brush over buns. Bake at 375 until golden brown. 8 sandwiches.
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