Sounds like a BBQ pork bun, or Char-Shiu-Bao in Cantonese but I've never heard of it being a little spicey in the middle. Its basically done with rice flour dough rolled into a flat patty, with a dollup of shredded leftover BBQ pork, wrapped and steamed. Most Chinese pastry shops have the larger ones and the wheat flour dough baked versions while the dim sum places will serve you 4 minis. The BBQ pork is usually pork tenderloin roasted with an assortment of spices and a sweet sauce that almost resembles burbon sauce. |