Chinese Pork Buns
Posted: February 23, 2011 Filed under: Pork Leave a comment »This dish requires a little assembly time. It has an unusual list of ingredients, but it tastes so good all together. So when I have a little extra time to prepare dinner, I’ll make this. This is based on a recipe from the now-removed website Steph’s Country Kitchen Goodness.
CHINESE ROAST PORK BUNS
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 loin roast
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 Pillsbury Grands refrigerated biscuits — (17.3 ounces)(not butter flavor)
GLAZE
1 tsp. sugar
1 tsp. water
1 egg white
Heat oven to 375º. Line broiler pan with foil.
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 pork roast, reserving remaining basting sauce. Place pork roasts on foil-lined broiler pan. Bake for 30 minutes. Remove pork from oven. Brush roast with remaining basting sauce. Bake an additional 10 to 20 minutes or until tender. Remove from oven; cool. Finely chop. Set aside. (As you can see I didn’t use the foil….BIG mistake. That pan took forever to clean up!)
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.
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.
Bake at 375º for 14 to 18 minutes or until golden brown. Yield: 8 buns.
These are absolutely delicious! Very filling when paired with a stir fry or fried rice.
