Email to Dawn Vezina      

Chinese Roast Pork Buns

Source of Recipe

Steph's Country Kitchen Goodness


List of Ingredients

1/4 cup firmly packed brown sugar
1/4 cup ketchup
2 tbsp. soy sauce
2 tbsp. hoisin sauce
1 tbsp. water
1 garlic clove, minced
1-1/2 lbs. pork chops (1/2 inch thick)
SAUCE
1 tbsp. cornstarch
1 tbsp. water
1 tbsp. peanut or vegetable oil
1/2 cup chopped onion
1/2 cup chopped water chestnuts
1 tbsp. soy sauce
1 tbsp. hoisin sauce
3 tbsp. brown sugar
1/2 cup chicken broth
1 can (17.3 ounces) Pillsbury Grands refrigerated biscuits (not butter flavor)
GLAZE
1 tsp. sugar
1 tsp. water
1 egg white




Recipe

1. Heat oven to 375º. Line broiler pan with foil.

2. In blender or food processor, combine 1/4 cup brown sugar, ketchup, 2 tbsp. soy sauce, 2 tbsp. hoisin sauce, 1 tbsp. water, and garlic; blend until smooth. Generously brush both sides of pork steaks, reserving remaining basting sauce. Place pork steaks on foil-lined broiler pan.

3. Bake for 30 minutes. Remove pork from oven. Brush both sides of steaks with remaining basting sauce. Bake an additional 10 to 20 minutes or until tender. Remove from oven; cool. Remove meat from bone; finely chop. Set aside.

4. In small bowl, combine cornstarch and 1 tbsp. water; 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, 1 tbsp. hoisin sauce and 3 tbsp. brown sugar; stir to coat. Add chicken broth. Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.

5. Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into 5-inch circles. Place about 1/3 cup pork mixture in center of each biscuit. Gathering up edges, twist and pinch to seal. Place, seam side down, on ungreased baking sheet. In small bowl, beat glaze ingredients until well blended; brush over buns.

6. Bake at 375º for 14 to 18 minutes or until golden brown. Yield: 8 buns.