Dhruv Baker's char siu puffs recipe | delicious. magazine

Name: Dhruv Baker's char siu puffs recipe | delicious. magazine
Ingredients: 700g piece of pork belly (skin removed – you can do this yourself or ask your butcher. Make sure you leave about 1.5cm fat); Plain flour for dusting; 500g ready-made puff pastry; 1 large free-range egg, beaten; 2 large free-range egg yolks, beaten; 3 tsp sesame seeds; For the char siu marinade; 4 tbsp light soy sauce; 2 tbsp dark soy sauce; 4 tbsp runny honey; 2 tbsp caster sugar; 1 tsp five-spice powder; 60ml Chinese rice wine; 2 tbsp hoisin sauce; 5cm piece of fresh ginger, finely grated; 3 garlic cloves, finely chopped

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These barbecued pork pastries, also known as char siu puffs, are great for popping in the freezer and then baking when you fancy a snack.

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Ingredients

700g piece of pork belly (skin removed – you can do this yourself or ask your butcher. Make sure you leave about 1.5cm fat)
Plain flour for dusting
500g ready-made puff pastry
1 large free-range egg, beaten
2 large free-range egg yolks, beaten
3 tsp sesame seeds
For the char siu marinade
4 tbsp light soy sauce
2 tbsp dark soy sauce
4 tbsp runny honey
2 tbsp caster sugar
1 tsp five-spice powder
60ml Chinese rice wine
2 tbsp hoisin sauce
5cm piece of fresh ginger, finely grated
3 garlic cloves, finely chopped