Ingredients :
Pork (country ribs)
Char Siu sauce
Kicap manis
Oil for stir-fry
Green peas
Mix Char siu sauce and kicap manis together. And marinate pork for atleast 48 hours.
Prepare a deep baking dish (fill with 1/2 inch of water) , place a metal rack on top of baking dish.
Place marinated pork on the rack and bake for 25 minutes on 400F. (save marinate for glazing)
Take pork out and turn them over. Brush with marinate. And bake again for another 20 minutes.
Repeat one more time.
Take pork out and wrap in aluminum foil for about 20 minutes.
Carefully remove foil and chop the Char Siu up into tiny pieces. (or chop in a food processor)
In a hot skillet, add 1 tablespoon of oil. Add chopped Char Siu and green peas. And stir-fry for about 5 minutes.
You may add 2 tablespoons of water if you feel it is too dry. And 1 tablespoon of kicap manis.
Keep aside.
Preheat oven 375F
Prepare short-crust pastry. If I am in a hurry (or lazy) I usually buy the ready-made Pillsbury short-crust pastry.
Roll it out, and using a round circle cookie cutter, cut a few circles.
Place one teaspoon of Char Siu filling into the center of a circle. Place another circle on top. Press to seal. I use a fork to make the pattern all around. Brush with egg yolk.
Bake for 15 minutes or until golden brown.
Serve warm.
Cheat sheet: You can also buy some cooked BBQ pork from a Chinese take-out and chop them up and stir-fry with green peas for the filling.
Recipe for Short-Crust Pastry :
http://www.helpwithcooking.com/pastry-guide/shortcrust-pastry.html
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