Chinese Pork BunsPosted: February 23, 2011
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
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)
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.
These are absolutely delicious! Very filling when paired with a stir fry or fried rice.