Savory Smoked Porky Buns

They were my cute round soft buns. Two rows at the left were plain; two rows at the right were filled with smoked pork. I made two kinds of savory smoked pork fillings: Asian and Western.

The Asian version: smoked pork, oyster sauce, rice vinegar, soy sauce, chive, ginger, white pepper.

The Western version: smoked pork, baby Swiss cheese, grainy mustard, sage, oregano, black pepper, dried onion.

The preparation of fillings was fun like chemical experiments. Both were distinctive and remarkably tasty. I also enjoyed plain buns with strawberry jam which J ate some just plain.