Char Siu Sou made during the UK lockdown

Well, what can we do if all Chinese dim sum restaurants are closed during the COVID-19 lockdown?
We make our own favourite dim sum dish.  One of my picks of the moment was

Char Siu Sou or based BBQ pork pastry.  See the photos below.

The recipe is pretty much an easy recipe:

3 to 5 tbsp Lee Kum Kee's char siu marinate
a block of ready made puff pastry
250g pork loins
a pinch of salt
1/2 tsp sugar
chilli flakes
1/2 big red onion
1 tbsp corn flour to thicken the marinate sauce for the pork filling
250ml water
1 tsp sesame oil
An egg yolk
Sesame seeds

1. Fry the red onions for 2 minutes and pour the pork slices or dices into the pot.  Add all ingredients except the mixed corn flour and water.

2.  Then, once the fragrance from the red onions reach the nostrils, pour the mixed corn flour and water into the same pot and let it simmer until the pork mixture becomes slightly dry.  Sprinkle the sesame oil into the filling for fragrance and stir thoroughly for a few seconds.

3. Let the mixture cool down completely before taking a tbsp of the filling to be wrapped with the puff pastry.  Glaze the pastries with the egg yolk and sprinkle the sesame seeds on the pastries for decoration.

4.  Bake for 20 minutes and let the pastries to cool down for 30 minutes before consumption.  Voila!