• Daza Skudder


Updated: Aug 29, 2019


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


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.