KUNG PAO (PULLED PORK) PAU

My kids love kung pao, and I remember i had a delicious steamed bun with a kung pao trace in it and thought of making one for our collection.

So here it is--

KUNG PAO (PULLED PORK) PAU

Pau Dough use this recipe

Ingredients

500g pork Chuck ( one whole slice)

1 tbsp EVOO

1 head garlic minced

1 medium onion

1 tbsp Dark Soya Sauce

1 tbsp Light Soya Sauce

2 pcs bay leaf

black pepper

2 c water

You can do this a night before and let the pork sit in its sauce.

Pre-heat oven at 175 degrees.

Place EVOO in a pan in a dutch oven over an open fire.

Sauté garlic and onion, and whole chuck to brown on all sides.

Add water and seasoning.

Quickly Boil then after boiling, cover and transfer to the pre-heated oven and bake for about 2 hours.

When done, remove from oven.

Transfer the chuck to a plate and using 2 forks,  shred the meat.

Set aside.

FIlling

2 tbsp of peanut  oil (any oil will do)

About 500g of pulled pork

2 tbsp cornstarch  mix with 1/2 c water, set aside

1 head garlic, minced

1 medium onion,chopped

2 tbsp oyster sauce

2 tbsp hoisin sauce

2 tbsp LKK Superior Light soya sauce

1 tbsp sesame oil

Black Pepper

1/2 c chopped roasted peanuts or 1/4 ground peanuts

3 brown button mushrooms, chopped

Spring onion, chopped

In a pan add peanut oil.

Sauté garlic and onions, then add pulled pork.

Drop the black pepper and stir to combine.

Then add mushrooms and stir. Cook for about a minute.

Add the seasoning and stir.

Finally add the peanuts and mix to combine.

When done remove from heat to cool.

Before using to fill the dough, add the spring onion and mix.

Ready to use.

Proceed with the assembling ...