Ingredients
500g pork shoulder sliced in 10cm thick slices
50g honey
25ml shaoxing wine
1 teaspoon salt
200g sugar
150g hoisin sauce
3 cloves garlic
150ml light soy sauce
1 star anise
1 cinnamon stick
25g red fermented bean curd
Method
Mix all ingredients and marinate pork for 6 hours no longer
Cook over Aromachef Charcoal and fruit wood until you have a nice colour. The pork is better not 100% cooked at this stage as it will finish cooking in the steamer.
Chop pork into small cubes and put aside to cool
Add 3 tablespoons of chopped shallots
2 spring onions chopped
2 tablespoons of mushroom soy sauce
1 tablespoon light soy sauce
1 tablespoon of peanut oil
1 tablespoon of finely chopped coriander
Mix well.
Bun Dough
500g flour
1 teaspoon of sugar
1 teaspoon of dried yeast
300ml tepid water
Mix dry ingredients add water knead to form a dough cover and rest for 15mins knead again and divide into golf ball sized balls roll out each ball into about 10 cm rounds fill with 2 tablespoons of the filling bring the edges together twist to seal the top.
Cover buns in warm spot for 15mins then place in steamer for 12mins.
Enjoy!!