Fluffy steamed buns stuffed with hoisin pork belly and ginger. 

Pork buns are much easier than you might think, although they do require a bit of organisation. Marinate the pork the night before for extra flavourful filling. 

PORK BELLY STEAMED BUNS (CHAR SIU BAO)

Makes 12 buns

INGREDIENTS

HOISIN PORK
600g pork strips (or pork fingers as my butcher calls them)
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1/2 teaspoon Chinese five spice
1 thumb of ginger, peeled and grated
2 cloves of garlic, minced
1 tablespoon cornflour
60mls water

DOUGH
300g all-purpose flour (or steamed bun flour available at Asian grocers)
5g salt
1/2 teaspoon baking powder
160mls warm water
10g dry active yeast
30g caster sugar
1 tablespoon rice bran oil

FILLING
1 tablespoon corn flour
150mls warm water
2 star anise
1 tablespoon Chinese rice wine
1 teaspoon soy sauce
1/2 cup hoisin sauce
350g pork, roughly chopped

METHOD

HOISIN PORK
In a baking dish, combine all hoisin pork ingredients. Cover and refrigerate overnight. 

Heat the oven to 200ºC and bake pork for 30 minutes. Occasionally spoon excess marinade over pork. Once the pork is sticky and golden, remove from oven and drain slices on paper towels. 

Using a sharp knife, cut pork into small cubes. Discard of chewy pork skin and any bones. 

FILLING
In a saucepan, combine corn flour and water. Add star anise, Chinese rice wine, soy and hoisin sauce. Bring to a simmer then remove from heat. Add the chopped pork and set aside. 

DOUGH
Place the flour, salt, baking powder and oil in a large bowl or bowl of a stand-mixer. 

In a seperate bowl, combine the water, sugar and yeast. Give it a quick stir, then set aside for 10 minutes or until yeast begins to bubble up. 

Add liquid to flour mixture and combine. Knead for 8 - 10 minutes or until dough is smooth. Cover bowl with a tea towel and place in a warm spot to rise for 1.5 hours or until doubled in size. 

Once risen, place dough on a floured bench. Roll into a log shape and cut into 12 even pieces. Squash each down with the palm of your hand. Use a rolling pin to roll each into a circle 10cm in diameter. The centre of the circle should be thicker than the edges. Place the dough in the palm of your hand and place a tablespoon of hoisin pork in the centre. Use your thumb and forefinger to wrap the pork around the dough. Pinch pleats in the dough as you go. (I found this tutorial - 07:10 really useful). Cover with a tea towel and set aside to rest for 30 minutes before steaming.

STEAMING
Place buns in the steamer on squares of baking paper and steam for 20 minutes.