The sauce that packs a punch in this dish is the use of simple Chinese Black Vinegar. If you’ve time, why not try this Home-made Saucy Oriental “Burger”? I'm delighted that my Saucy Bun has been featured @ PtitChef as "Main Dish of the Day"! I'm sure the entire family will love it, especially the kids. This pork bun is soft, tender and juicy. You can make them for pot-luck, tea-break or anytime you don’t feel like having rice or noodles.
6 Pork fillets
2 tbsp Black vinegar
2 tsp Soya sauce
1 tsp Black sauce
½ tsp Sugar
1 tbsp Chinese wine
1 tsp Sesame oil
½ Chilli (chopped)
½ tsp Minced Garlic
½ tsp Corn flour
2 stalks of Spring onion (chopped)
Salt and pepper to taste
- Pound the pork to tenderize.
- Marinate the pork with all the seasonings for an hour. Remove them from marinade and lightly coat with flour. Keep the *marinade to make sauce.
- Heat oil and deep-fry pork to seal the juices. Remove them when ¾ cooked and place them on paper-hand towel to get rid of excessive oil. Set aside.
- Meanwhile, put the buns to steam till soft.
- Prepare wok to make sauce. Heat oil and sauté garlic till fragrant. Pour in *marinade and adjust the flavour according to your liking. Add more vinegar if you prefer a stronger, “sour” taste. Put in pork and toss well.