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Ingredients

• 5 Tbsp. chicken stock or possibly broth skimmed of fat,
•     homemade or possibly low-sodium canned
• 1 Tbsp. oyster sauce
• 2 1/2 tsp sugar
• 2 1/4 tsp tapioca starch
• 2 tsp ketchup
• 1 1/2 tsp dark soy sauce
• 1 pch freshly-grnd white pepper
• 1 Tbsp. peanut oil
• 1 sm onion cut 1/4" pcs
• 3/4 c. barbecued pork in 1/2" cubes (see below)
• 1 1/2 tsp Chinese rice wine or possibly gin
• 1 tsp toasted sesame oil
• 2 1/4 c. bleached all-purpose flour see * Note 1
• 1/2 c. sugar
• 3 1/4 tsp baking pwdr
• 6 Tbsp. lowfat milk
• 2 Tbsp. melted lard or possibly peanut oil
• 2 1/2 lb lean boneless pork loin
• 1/4 c. honey
• 3/4 x wet (or possibly red) preserved bean curd cake 3/4 oz
• 2 Tbsp. Mei Kuei Lu Chiew or possibly gin see * Note 2
• 4 1/2 tsp dark soy sauce
• 4 1/2 tsp soy sauce
• 4 1/2 tsp oyster sauce
• 4 1/2 tsp hoisin sauce
• 1/2 tsp Chinese five spice pwdr
• 1/4 tsp salt
• 1 pch freshly grnd white pepper

Description

* Note 1: Use Bleached Flour For The Dough To Achieve The Proper Color And Texture. * Note 2: Mei Kuei Lu Chiew Is A Liqueur Made From Fermented Rose Petals Mixed Into A Sorghum…

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