Recipe By : Wayne Hu - West Bloomfield, Michigan
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham Sandwiches, Pizzas & Tacos
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roast pork:
1/4 c Brown sugar -- firmly packed
1/4 c Ketchup
2 tb Soy sauce
2 tb Hoisin sauce
1 tb Dry sherry
1 cl Garlic -- minced
1 1/2 lb Pork steaks (1/2" thick)
Sauce:
1 tb Corn starch
1 tb Dry sherry
1 tb Peanut oil or vegetable oil
1/2 c Onion -- chopped
1/2 c Water chestnuts -- chopped
1 tb Soy sauce
1 tb Hoisin sauce
1/2 c Chicken broth
Pastry:
17 1/4 oz Can large refrigerated buttermilk biscuits
Glaze:
1 ts Sugar
1 ts Water
1 Egg white
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 375 F for 30 minutes.
Remove pork from oven. Brush both sides of steaks with remaining
basting sauce. Bake un 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 corn starch and 1 tb 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 tb soy sauce and 1 tb hoisin sauce; stir to coat. Add
broth. Stir in corn starch 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" circle. Place about 1/3 c 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.
* Tip: Mixture also can be blended in small bowl with wire whisk.
** At this point, pork mixture can be covered and refrigerated. Heat
until warm before making sandwiches.
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Notes: Bake-Off Contest 36, 1994 Prize Winner
"Pillsbury Best of the Bake-Off Cookbook"
Per serving:
Calories 420; Protein 18 g; Carbs 41 g; Fat 20 g; Sodium 1330 mg
