Chinese Pork Buns

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.

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Easy Chili

I have tried so many different recipes for chili. I’ve liked most of them. But one day, time was a little tight so I made chili the easy way….all from canned ingredients. And let me tell ya, I think this is our new favorite chili! It works for me.

First, brown a pound of ground beef (or turkey) and a small onion in a pan.

Here is all you’ll need to add to that meat:

Just let the pot simmer for a little while so all the flavors can marry. The beans (and it must be THAT brand of beans) are seasoned exactly right for us…not too spicy hot, but loads of flavor.

And if you want to add even more deliciousness (and calories!), top it with a dollop of sour cream and some shredded cheddar cheese.

Yummmm!


Great website

I learned about Say Mmm from HomeEc 101.

This site has got the ability to help you develop a menuplan and grocery list to go with it. I’m still learning how to use it, but it looks customizable. And best of all, I can use it on my Droid! That thrills the cook and the geek in me.

Check it out!