Chinese BBQ Pork Pastry. #Chinese #BBQ #Pork #Pastry #Puff or commonly known as #Charsiu #sou is one of the common version of pastry available in #dimsum restaurants. Chinese BBQ pork buns or cha siu bao are filled with a savory, slightly sweet filling of cha siu roast pork. Chinese BBQ Pork buns, dim sum and Chinese bakery favorites are of course, the subject of today's post. (If you would rather have a steamed bun, then peruse our recipe for Steamed Char Siu.

Chinese BBQ Pork Pastry

This dish is called Char Siu in Cantonese dialect, or Chashao (叉烧) in Chinese language. It is of Cantonese origin where marinated skewers of pork meat or pork. Skip the take-out and make this delicious dish at home! You can cook Chinese BBQ Pork Pastry using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chinese BBQ Pork Pastry

  1. You need of char siu Chinese BBQ pork diced (about 250g).
  2. Prepare of olive oil.
  3. You need of onion diced.
  4. Prepare of ketchup.
  5. You need of oyster sauce.
  6. It’s of sugar.
  7. Prepare of honey.
  8. It’s of water.
  9. It’s of corn starch.
  10. Prepare of water.
  11. It’s of egg beaten.
  12. Prepare of roll of store bought pie crust thawed according to package instruction.

Chinese BBQ Pork can be served as a delicious appetizer, or diced into small pieces and added to many dishes including Egg Foo Young (our recipe is coming on Friday!), Pork Fried Rice, Pork Lo Mein, and so many more. Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. In a bowl, mix the BBQ pork with the BBQ sauce. Place a tablespoon of filling on each pastry piece, wet the edges with egg yolk and roll up, sealing the ends.

Chinese BBQ Pork Pastry instructions

  1. In a wok or frying pan, saute diced onion in olive oil until translucent. Then, add in ketchup, oyster sauce, sugar, honey, and 1/4 cup water. Stir and bring to boil.
  2. In the meantime, take a small bowl and mix the corn starch with 1 1/2 tablespoon of water. Add the mixture to the wok and stir constantly until sauce thickens..
  3. Add the diced BBQ pork and stir. Wait for it to cool, then put it in the refrigerator for at least 30 minutes. The refrigeration will cause the mixture to harden and will make it easier to handle later..
  4. Line the fryer basket with grill mat or a lightly greased aluminum foil..
  5. Roll out pie crusts. Use a bowl size of your choice to trace circles onto the pie crust and cut them into circular pieces. Mix the left over pie crust together, use a rolling pin to roll them out. Repeat the above process to get as many circular crusts as you can..
  6. Lay the circular pieces of pie crust on the counter and put desired amount of BBQ pork filling in the center. Fold pie crust in half and keep the fillings inside. Use the back of a fork to press down on the edges of the pie crust to seal..
  7. Carefully transfer the pork pastry into the fryer basket. Brush the top surface with egg and air fry at 340F (170C) for about 5-6 minutes. Flip the pastries over and brush the top side with egg. Air fry again at 340F (170C) for another 5-6 minutes until the surface is golden brown..

BBQ pork is wrapped in a golden pastry shell. In a bowl, mix the BBQ pork with the BBQ sauce. Place a tablespoon of filling on each pastry piece, wet the edges with egg yolk and roll up, sealing the ends. Most Chinese restaurants will hang this barbecued pork vertically on the hook and it's actually part of a "display" when you first walk in the restaurants. You can cut up the char siu and make yang zhou fried rice, stir-fried noodles, roast pork puff pastry, make char siu bao, wonton noodles, eat with rice.

By Sandra