Barbecued Pork Triangles (Cha Siu So)

Cha Siu So
Barbecued Pork Triangles (Cha Siu So)

Makes: 3 dozen

Ingredients:
Wrapping
1 package phyllo dough, defrosted
4 cups vegetable oil, for frying
Sesame seeds to garnish

Filling
4 cups finely diced barbecued pork
½ cup dehydrated onion flakes (or 1 cup diced onion, caramelized)

Sauce Mixture
1 ½ cup chicken stock
1 ½ tablespoon cornstarch
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon ketchup
2 teaspoons sherry
1 teaspoon sugar

Preparation:

To make filling:
1. Soak onion flakes in a cup with just enough water to cover flakes. (If using fresh onion, just caramelize and set aside.)
2. Mix sauce in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in the diced pork and onion. Chill 3-4 hours.

Wrapping:
1. Cut your phyllo sheet in half lengthwise. Take each half and fold over lengthwise, so that you have one long strip.
2. Place 1 teaspoon of filling on the bottom corner of the strip. Fold up corner to form a triangle. Continue folding in triangles until the entire length of dough is folded. Seal end with a dab of oil. Repeat procedure with rest of the phyllo.

Cooking:
1. Heat oil in wok over medium high heat. Deep fry triangles until just golden. Keep an eye on them, they will cook up quickly.
2. Drain on paper towels. Sprinkle sesame seeds on top. Serve immediately.