Char Siu Puffs  SERVES : 4 | PREPARATION TIME 40 MINUTES | COOKING TIME 3 HOURS 

Succulently aromatic Chinese Roast Pork wrapped up in bite size puff pastry. These moreish little morsels will be calling to you from the cooling rack but a word of caution; hard as it may seem and trust me, it’s hard!, you should resist the overwhelming temptation to dive straight in as their moist, rich centres will be like molten lava straight from the oven! 

Chicken and Sweetcorn Soup
Chicken and Sweetcorn Soup 
Serves : 4 
Preparation : 5 minutes 
Cooking : 8 minutes 
Chicken and Mushroom
Chicken and Mushroom 
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Spicy Hoi Sin Chicken
Spicy Hoi Sin Chicken 
Serves : 2 
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Wandering Dragon
Wandering Dragon 
Serves : 2 
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Chicken and Pineapple
Chicken and Pineapple 
Serves : 2 
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Macanese Style Chicken Curry
Macanese Style Chicken Curry 
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Char Siu Puffs SERVES : 4 | PREPARATION TIME 40 MINUTES | COOKING TIME 3 HOURS 

Yuk Sung has been a favourite in Chinese restaurants and takeaways for many years. In this version, the juicy chicken, soft onion and rich aromatic Cantonese sauce is served in the classic ice-cold iceberg lettuce leaf and topped with creamy cashew nuts. Drooooool! 
 
This dish serves 4 as part of a starter. Less than 2 syns per portion!  

INGREDIENTS 

1kg Pork Shoulder 
2 cups Hoi Sin Barbecue Sauce (See Recipe 24) or use store bought. 
2 Star Anise 
375g Ready Rolled Puff Pastry 
1 Egg, whisked with 1 tbsp. water 

METHOD 

Cut pork into 2 equal pieces and place onto a large baking tray along with the Hoi Sin Barbecue sauce and star anise, massaging the sauce into the meat before covering and allowing to marinate for at least 2 hours or overnight in the fridge. 
 
Remove the pork from the fridge at least 1 to 2 hours before you roast. 
 
Pre heat your oven to 200c. Uncover the pork, add 1 ½ cups of water and mix into the marinade that will have pooled on the tray and place on the middle shelf of the oven to roast for 25 minutes. After the first 25 minutes, turn the pork over and baste. If the marinade is looking dry you can add more water to loosen, then cook for a further 20 minutes and repeat. Cook for a final 10 minutes or until the pork is cooked all the way through and has achieved a nice caramelised crust, which adds colour, flavour and texture. 
 
Set to one side and allow the meat to rest for 20 minutes, ensuring you reserve some of the marinade at the bottom of the baking tray, discarding the star anise. 
 
Once the pork has rested, cut 1 ½ cups of the pork into ½ cm cubes and place into a bowl, adding 3 tbsp. of the reserved marinade and mixing well. 
 
Roll out the pastry leaving it laying on the grease proof paper it was rolled up in and using a round cutter (approximately 8cm in diameter), cut out pastry discs. Place 1 to 2 tbsp. of pork filling into the centre of each disc and carefully pull up the sides, pinching the pastry at the top to seal in the filling. Repeat until all of the pastry has been used. Pre heat your oven to 200c and then placing your puffs on to a baking sheet, brush each puff with the egg and water wash. Place into the oven and bake for 15 minutes. Can be served hot or cold. 
 

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Leave a comment 
 

Hi, I'm Kwoklyn 

I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants. 
 
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be. 

Hi, I'm Kwoklyn 

I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants. 
 
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be. 

Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my  Chinese Soul Food Cookbook  

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