Filling for Char Siu Pau ~ Pork Bun Filling

This is my favourite filling for steamed or baked savoury siew pau (buns). I always have a ready stock of barbecue pork in my freezer and can whip a small batch of this in a jiffy whenever I feel the urge to make some seremban siu pau or char siu pau .



Ingredients
125 gm char siew (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
chives or spring onions (optional)
2 tsp oil

Seasonings
3 Tbsp water
¼ tsp sesame oil
1½ tsp oyster sauce
2 tsp sugar


3/4 tsp dark soy sauce
½ tsp cornflour
1½ tsp peanut butter
dash of pepper
dash of chinese wine

Method
1. Mix seasoning together
2. Heat oil, add seasoning and simmer till gravy thickens.
3. Add bbq pork and the rest of the ingredients. Mix well
4. Remove and leave to cool before using as filling.

Note : Leftover filling can be eaten with rice or frozen for future pau making.

Recipe : kitchen @ kc from A Comprehensive Collection of Oriental & Western Cuisines by Bong Hiong Hwa (adapted)