Char Siu Buns

• skinless pork belly↗700g g
• garlic cloves↗4 large

  finely chopped

• ginger↗thumb-sized piece of

  peeled and finely chopped

• tomato ketchup↗4 tbsp tbsp
• hoisin sauce↗4 tbsp tbsp
• golden crystal sugar↗4 tbsp tbsp
• dark soy sauce↗2 tbsp tbsp
• rice vinegar↗2 tbsp tbsp
• sunflower oil↗2 tbsp tbsp
• plain flour↗525g g

  plus extra for dusting

• crystal sugar↗1½ tbsp tbsp

  plus pinch

• instant dry yeast↗1 tsp tsp
• milk↗50ml ml
• sunflower oil↗1 tbsp tbsp

  plus extra for rising and rolling

• rice vinegar↗1 tbsp tbsp
• розпушувач↗1 tsp
• морква↗

  і редиска (мулі), натерті

• зелена цибуля↗4-5

  тонко нарізана діагонально

• майонез↗6 tbsp

  змішаний з 1 tsp пасти васабі

Step-by-step instructions

1. 1

   Place the pork in a roasting pan with the remaining char siu ingredients and rub them in with your hands or a spoon to coat the meat. Cover and refrigerate overnight.

2. 2

   Preheat the oven to 160 °C/140 °C convection/gas 3. Cover the pan with foil and cook the pork for 3 hrs 30 mins, basting every hour. Raise the temperature to 180 °C/160 °C convection/gas 4, remove the foil, baste again and cook another 45 mins until the edges begin to caramelise.

3. 3

   Remove the pork from the pan, cover and let rest for 20 mins. Meanwhile skim off excess fat with a spoon and transfer the sauce to a small saucepan. Slice the pork – it will fall apart – and return it to the pan. Warm the sauce over low heat, then pour over the meat and stir.

4. 4

   While the pork cooks, make the buns. Combine flour, sugar and ½ tsp salt in a large bowl. Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add to the dry ingredients together with milk, oil, vinegar and 200 ml water. Mix the dough with a wooden spoon, adding more water if needed.

5. 5

   Turn the dough onto a lightly floured surface and knead for 10‑15 mins until smooth. Transfer to a lightly oiled bowl, cover with a damp towel and let rise for 2 hrs until doubled in size.

6. 6

   Turn the dough onto a clean surface, gently pat, then flatten and sprinkle with leavening. Knead for another 5 mins.

7. 7

   Roll the dough into a long sausage shape about 3 cm thick, then cut into 3 cm wide pieces – you should get 18 pieces. Shape each into a ball and let rest for 2‑3 mins.

8. 8

   Using a rolling pin, roll each ball into an oval 3‑4 mm thick. Lightly oil the surface and brush a little oil on a food‑grade skewer. Place the skewer in the centre of each oval, fold the dough around it, then slowly remove, leaving the dough sealed.

9. 9

   Transfer the formed buns onto a parchment‑lined tray, cover with a clean kitchen towel and let rise in a warm place for 1.5 hrs until doubled.

10. 10

    Heat a large bamboo steamer over medium‑high heat. Steam the buns for 8 mins or until they puff up (steam in batches). Serve the buns immediately. The pork keeps in an airtight container for up to three days or freezes for a month.

11. 11

    Carefully cut each bun, then fill with pork, grated carrot and radish (mooli), green onion and a spoonful of wasabi mayo.