1kg pork belly, rind scored
1 tbs olive oil
Hoisin sauce, thinly sliced spring onions and sriracha sauce, to serve
80ml (⅓ cup) rice wine vinegar
1 tbs caster sugar
2 tsp salt
2 Lebanese cucumbers, thickly sliced
500g Chinese bao bread flour with yeast sachet
1 tbs caster sugar 2 tbs white vinegar
1. To make pickled cucumber, stir vinegar, sugar and salt in a bowl until sugar dissolves. Add cucumber and toss to coat. Refrigerate until required.
2. Preheat oven to 220C.
3. Generously rub pork rind with oil and then salt. Place pork, rind-side up, on a rack in a roasting tray and roast for 30 minutes. Reduce heat to 150C and roast for a further 1½ hours or until rind is crisp and meat is tender. Stand for 20 minutes to rest, then thickly slice.
4. To make bao buns, sift flour and sugar into a large bowl. Using your hands, mix in 270ml warm water until a soft dough forms. Turn out dough onto a lightly floured work surface and knead for 2 minutes until smooth. Place dough in an oiled bowl and set aside in a warm place for 1 hour or until doubled in size.
5. Punch down dough, then knead for 30 seconds until smooth. Roll golf-ball-size portions of dough into balls and place on a tray. Set aside for 15 minutes to rest.
6. Roll out balls out into 10cm ovals. Using an oiled chopstick, place it in the middle of the oval and fold in half. Remove chopstick. Place folded bun on a piece of baking paper. Repeat with remaining dough.
7. Fill a large saucepan with boiling water and add vinegar. Place steamer in position with lid on. Steam buns, in batches, for 3 minutes or until puffed and cooked.
8. Place buns on a serving platter and spread with hoisin sauce. Fill with pork, pickled cucumber and spring onions. Serve with sriracha sauce on the side.
This recipe has been tested.