In younger, leaner times, I’d often rely on the delicious, inexpensive calorie bomb that is the steamed barbecue pork bun. They were twice the size, and for a few bucks you could get very full…for about 30 minutes, and then you were starving again. Nothing a Mission-style burrito couldn’t fix.
Anyway, the filling was chopped Chinese-style barbecue pork mixed with some kind of mysterious, gelatinous red sauce, which was significantly sweeter than what I’m doing here.
That’s probably why they don’t seem to come out quite the same as I remember. I probably need a lot more sugar, as well as copious amounts of MSG. Having said that, I was pretty pleased with my insides, but as usual I encourage you to freestyle.
Here’s a link to a fairly classic pork bun filling recipe, in case you want something slightly more authentic, and since it looks just like the stuff I mentioned above, I might give it a try next time. But, regardless what you fill yours with, I really do hope you give these a try soon. Enjoy!