Recipe ingredients and directions:

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 pounds pork steaks (1/2-inch thick)

1 tablespoon cornstarch

1 tablespoon dry sherry

1 tablespoon peanut oil

1/2 cup chopped onion

1/2 cup chopped water chestnuts

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1/2 cup chicken broth

17.3-ounce can buttermilk biscuits

1 teaspoon sugar

1 teaspoon water

1 egg white

Heat the oven to 375 degrees. Line a broiler pan with foil. In

blender container or food processor, combine all roast pork

ingredients except pork. Blend until smooth. Generously brush

both sides of the the pork steaks, reserving the remaining sauce.

Place the pork steaks on the foil-line pan, bake 30 minutes. Brush

both sides of pork with remaining sauce and bake 10 to 20 minutes

more until tender. Let cool. Finely chop the meat.

In a small bowl, combine cornstarch and sherry. Blend well. Heat

the oil in a wok and stir-fry onion and water chestnuts until the

onion begins to brown. Add soy and hoisin, stir to coat. Add the

chicken broth and stir in the cornstarch mixture. Cook and stir

until thickened. Remove from heat, stir in pork.

Separate the dough into 8 biscuits. Press or roll each into a

5-inch circle on a lightly floured surfance. Place about 1/3 cup

of the pork mixture in the center and gather up the edges, pinch

and twist to seal. Place seam side down on an ungreased cookie

sheet. In a small bowl, beat the glaze ingredients until blended,

brush over buns. Bake at 375 until golden brown. 8 sandwiches.

Category: Asian Recipes