Marinate the pork over night with the marinade.

Boil or grill the pork.

Cut the pork into thin slices, and width of 0.5 cm.

Heat a pan with butter to medium heat, and stir in the onions.

Put in the rest of the condiments except for the water and corn starch.

Make a corn starch solution with the corn starch and water.

Stir the constarch solution into the pork and bring to a boil. Set aside in the refrigerator.

Put all ingredients in a mixer. Remove, wrap in a cling film and refrigerate once combined.

Put all ingredients in a mixer. Give it a few good kneads. Remove, wrap in a cling film and refrigerate. Note that the consistency of both the oil and water skin must be the same so that they are malleable They will bleed into each other otherwise.

Wrap the oil skin inside the water skin.

Roll out to 1cm thick and use the book method to fold pastry three times, resting 5 minutes each time on the bench.

Preheat oven at 200°C.

Roll out the pastry to 0.5 cm thick, cut into 9 equal portions.

Divide filing to 9 equal portions.

Wrap each filing with the dough. Egg wash once with egg white and 1/2 the egg yolk. Let dry.

Brush with the remaining egg yolk and top with sesame seeds.

Bake for 10 min at 200°C, then lower to 170°C and bake for another 10 to 15 minutes until it has turned golden brown, and the layers are dried to complete the bake.