Recipe by joyanne
Refrigerated biscuits are substituted for the traditional sweet bun dough, making this recipe an easy alternative. Courtesy of Wayne Hu.
Top Review by chefams
I made these yesterday evening and they are delicious. The only minor changes I made was to use low sodium soy sauce and in the final mixture of pork just before filling the dough, I added an additional tablespoon of hoisin sauce, some onion powder and garlic poweder. I just ate one for breakfast this morning and they taste even bettter than last night. Great Recipe!
For the Roast Pork
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon dry sherry
- 1 garlic clove, minced
- 1 1⁄2 lbs pork steaks (1/2 inch thick)
For the Sauce
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 1⁄2 cup chopped onion
- 1⁄2 cup whopped water chestnut
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1⁄2 cup chicken broth
For the Buns
- 1 (17 1/3 ounce) canrefrigerator buttermilk biscuits
For the Glaze
- 1 teaspoon sugar
- 1 teaspoon water
- 1 egg white
Directions See How It's Made
- Heat oven to 375°F.
- Line broiler pan with foil.
- In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth.
- Generously brush both sides of the pork steaks, reserving remaining basting sauce.
- Place pork steaks on foil-lined broiler pan.
- Bake at 375F 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 no longer pink in the center.
- Remove from oven; cool (leave the oven on).
- Remove meat from bone; finely chop. Set aside.
- In small bowl, combine cornstarch and 1 Tbsp sherry; 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 and 1 Tbsp hoisin sauce; stir to coat. Add 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 circle.
- 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 cookie sheet.
- In small bowl, beat glaze ingredients until well blended; brush over buns.
- Bake at 375°F for 14 to 18 minutes or until golden brown.