ROAST PORK BUN RECIPES

Steps:

• 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 375F for 30 minutes. Remove pork from oven.
• Brush both sides 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 small bowl, combine cornstarch and 1 Tbsp 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 Tbsp soy sauce and 1 Tbsp 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 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.

Steps:

• For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
• Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
• Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes. 
• Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.   
• For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
• Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
• Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
• Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.