Char Siu bao with regular bbqed pork?
I don't have the ingredients on hand for making char siu-
I do have barbeque sauce and am thinking of making the pork that way and using it for char siu (sort of) bao, adding in garlic scallion more bbq sauce and sugar-prob cornstarch to thicken
Kind of thinking this might be pretty good-what do you all think?
For some reason, your mention of onions made me think of steamed bread like you would use for Peking Duck. In really fancy traditional Chinese dinners, they had sui gee yuk (excuse my spelling!) which is pork belly in a sauce that is similar to American BBQ Sauce. They sometime served it with the steamed buns. So instead of Peking Duck, you would have a slice of thick pork belly (bacon essentially). The flavor would be similar to what is being discussed here.
I'm thinking go for it. It sounds good as long as you change your expectations before you bite in.
My kids would eat it. My mother would cringe in horror and scold me for not making char siu from scratch (or packets or char sui concentrated paste).
I say, make do with what you have and what you can get.