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1
Heat oven to 375u00b0F.
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2
Line broiler pan with foil.
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3
In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth.
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4
Generously brush both sides of the pork steaks, reserving remaining basting sauce.
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5
Place pork steaks on foil-lined broiler pan.
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6
Bake at 375F for 30 minutes. Remove pork from oven.
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7
Brush both sides of steaks with remaining basting sauce.
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8
Bake an additional 10 to 20 minutes or until no longer pink in the center.
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9
Remove from oven; cool (leave the oven on).
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10
Remove meat from bone; finely chop. Set aside.
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11
In small bowl, combine cornstarch and 1 Tbsp sherry; blend well.
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12
Heat oil in wok or large skillet over high heat.
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13
Add onion and water chestnuts; cook and stir 2 to 3 minutes or until onion begins to brown.
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14
Add 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add broth.
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15
Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork.
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16
Separate dough into 8 biscuits.
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17
On lightly floured surface, press or roll each biscuit into 5-inch circle.
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18
Place about 1/3 cup pork mixture in center of each biscuit.
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19
Gathering up edges, twist and pinch to seal.
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20
Place seam side down on ungreased cookie sheet.
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21
In small bowl, beat glaze ingredients until well blended; brush over buns.
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22
Bake at 375u00b0F for 14 to 18 minutes or until golden brown.
