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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)
SAUCE
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon peanut oil or vegetable oil
1/2 cup chopped onions
1/2 cup water chestnuts
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 cup chicken broth
PASTRY
1 (1lb. 0.3-oz.) can large buttermilk refrigerator biscuits
GLAZE
1 teaspoon sugar
1 teaspoon water
1 egg white
Heat oven 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 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 a small bowl, combine cornstarch and 1 tablespoon 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 tablespoon soy sauce and 1 tablespoon 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 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.
TIPS:
*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.
Nutrition Per Serving: Calories 360; Protein 16g; Carbohydrates 36g; Fat 17g; Sodium 1130mg
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)
SAUCE
1 tablespoon cornstarch
1 tablespoon dry sherry
1 tablespoon peanut oil or vegetable oil
1/2 cup chopped onions
1/2 cup water chestnuts
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1/2 cup chicken broth
PASTRY
1 (1lb. 0.3-oz.) can large buttermilk refrigerator biscuits
GLAZE
1 teaspoon sugar
1 teaspoon water
1 egg white
Heat oven 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 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 a small bowl, combine cornstarch and 1 tablespoon 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 tablespoon soy sauce and 1 tablespoon 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 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.
TIPS:
*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.
Nutrition Per Serving: Calories 360; Protein 16g; Carbohydrates 36g; Fat 17g; Sodium 1130mg
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