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Ингредиенты
- 1/4 c. Firmly packed brown sugar
- 1/4 c. Ketchup
- 2 Tbsp. Soy sauce
- 2 Tbsp. Hoisin sauce
- 1 Tbsp. Dry sherry
- 1 x Garlic clove, chopped
- 1 1/2 lb Pork steaks (1/2 inch thick)
- 1 Tbsp. Cornstarch
- 1 Tbsp. Dry sherry
- 1 Tbsp. Peanut oil or possibly vegetable oil
- 1/2 c. Minced onion
- 1/2 c. Whopped water chestnuts
- 1 Tbsp. Soy sauce
- 1 Tbsp. Hoisin sauce
- 1/2 c. Chicken broth
- 1 can (17.3 ounce) large refrigerated buttermilk biscutis
- 1 tsp Sugar
- 1 tsp Water
- 1 x Egg white
Инструкции
- Heat oven to 375F. Line broiler pan with foil. In blender container or possibly food processor bowl with metal blade, combine all roast pork ingredients except pork; blend till 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 min. Remove pork from oven. Brush both sides of steaks with remaining basting sauce. Bake un additional 10 to 20 min or possibly till no longer pink in the center. Remove from oven; cold (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 possibly large skillet over high heat. Add in onion and water chestnuts; cook and stir 2 to 3 min or possibly till onion begins to brown. Add in 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add in broth. Stir in cornstarch mix; cook and stir till mix begins to thicken. Remove from heat; stir in pork.**
- Separate dough into 8 biscuits. On lightly floured surface, press or possibly roll each biscuit into 5-inch circle. Place about 1/3 c. pork mix in center of each biscuit. Gathering up edges, twist and healthy pinch to seal. Place seam side down on ungreased cookie sheet. In small bowl, beat glaze ingredients till well blended; brush over buns. Bake at 375F for 14 to 18 min or possibly till golden.
- *TIP: Mix also can be blended in small bowl with wire whisk.**At this point, pork mix can be covered and refrigerated. Heat till hot before making sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 158 | |
| Calories from Fat 47 | 30% |
| Total Fat 5.24g | 7% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.02g | |
| Cholesterol 35mg | 12% |
| Sodium 582mg | 24% |
| Potassium 284mg | 8% |
| Total Carbs 14.68g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.31g | 8% |
| Protein 11.82g | 19% |
