Saturday, April 24, 2010

Bao (Baked rolls filled with Asian-style barbecue pork)

This was Kim Mitchell's recipe.  Her son, Roddy, and my older son, Patrick were friends. This is a great party recipe that you can do ahead, and freeze and bake the day of the party. 

Makes 125 rolls

Frozen rolls (We always used Rich's Rolls, but any soft dinner roll will do) - buy HALF as many rolls as you want to make because they'll be cut in half

2 lb pork tenderloin, roasted and chopped

2 garlic cloves, minced
2 tbl olive oil
1 medium onion, chopped
2 bottles Chinese BBQ sauce
2 bottles Hoisan sauce
Soy sauce to taste
Worcestershire to taste
Brown sugar

Saute garlic and onions.  When translucent, add sauces.  Stir and taste, and add soy sauce, Worcestershire, and brown sugar to taste.  Add chopped meat.  Let cool.
Thaw rolls for 30 minutes.  Cut in half.  Roll out to a 4" round and fill with about 3/4 tbl of barbecue.  Wet sides and pleat and twist to seal barbecue.  Place sealed side down on a lightly greased cookie sheet. Let rise lightly covered for about 45 minutes to 1 hour.  Bake 13-15 minutes at 350.  Can be frozen either baked or unbaked (before they rise).

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