Flaky barbecue pork pastries (Char siu sou) from Tony Tan's Asian Cooking Class (page 94) by Tony Tan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Filling chills for at least 4 hours or overnight. You may use the Barbecued pork (Char siu) recipe on page 93. Can substitute water for chicken stock, and shortening for lard.

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