Barbecue pork puffs

These barbecue pork puffs, from Ching-He Huang’s Chinese Food Made Easy, have been on my radar for an age, but the main ingredient in the marinade is yellow bean paste which I was sadly lacking. Once I got my hands on some, I was raring to go. The recipe makes a ton of pork; you’ll barely need half of it to make six puffs so you can either make twice the number or fry the meat up with some greens or some fried rice the next day. You could also use the meat to stuff buns to make cha siu bau (these are cha siu so) but that’s an experiment for another day.