Blanch pork in boiling water until partially cooked. Remove, drain and pat dry. Chop finely by hand.
Spread sugar and rose wine over pork. Use enough sugar to cover pork. Leave to marinate in the refrigerator for 1 week. The pork will crystallise (see Note). Rinse in water to remove excess sugar then pat-dry before using.
Mix crystallised pork with ground peanuts and sesame seeds. Set aside.
Prepare flaky puff dough as instructed. Divide dough into 2 equal portions. Roll each portion out on a floured surface into a rectangular sheet, 10-cm wide and 2-mm thick.
Spread filling onto 1 sheet of dough then sandwich with other sheet of dough. Press edges to seal and place on a greased baking tray. Without cutting through the pastry, make shallow cuts across width of pastry to get 30 equal puffs.
Brush with beaten egg and bake in a preheated oven at 220°C for 6–8 minutes. Sprinkle sesame seeds over towards the end of baking.