How to Make Perfect Chinese BBQ Pork Pastry

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The ingredients needed to make Chinese BBQ Pork Pastry:

1. Get 1/2 pound char siu Chinese BBQ pork diced (about 250g)
2. Get 2 tsp olive oil
3. Get 1/4 onion diced
4. Get 1 1/2 tbsp ketchup
5. Prepare 1/2 tbsp oyster sauce
6. Prepare 1 tbsp sugar
7. Take 1 tbsp honey
8. Make ready 1/4 cup water
9. Get 1 1/2 tbsp corn starch
10. Prepare 1 1/2 tbsp water
11. Prepare 1 egg beaten
12. Take 1 roll of store bought pie crust thawed according to package instruction

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. Chinese flaky pastry, or su bing pi, is a laminated dough much like that used for croissants and puff pastry. It was actually a lot easier to make this dough than I have found it to make A dim sum staple, these flaky Chinese pastries are filled with char siu (bbq pork) and finished with sesame seeds.

Steps to make Chinese BBQ Pork Pastry:

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.

Chinese flaky pastry, or su bing pi, is a laminated dough much like that used for croissants and puff pastry. It was actually a lot easier to make this dough than I have found it to make A dim sum staple, these flaky Chinese pastries are filled with char siu (bbq pork) and finished with sesame seeds. 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.

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