BBQ Pork Buns.

BBQ Pork Buns.

Deliciously soft and fluffy homemade pork buns and they are a lot easier to make than you think. The buns may appear thick and dense but they are extremely light, pillowy and not at all doughy. My cooking partner was very impressed with how easy these buns are to make and how delicious they are to eat. The buns do take a long time to make so it's best if you have some help and plenty of time to spare.

Makes 36.

In a casserole pan, dry fry

-1kg sliced pork belly,

-1tsp sea salt.

Cook, stirring occasionally to brown the meat pieces, add

-2tbsp chopped ginger,

-1tbsp chopped garlic,

-2 sliced onions.

Cook stirring occasionally until the vegetables have caramelised, add

-2tbsp tomato purée,

-2tbsp soy sauce,

-2tbsp oyster sauce,

-1tbsp mirin,

-1tbsp rice wine,

-500ml water.

Cover with a lid and leave to cook until the meat is tender and melting (stirring occasionally), around 1 1/2hours.

Add 2tbsp caster sugar 5 minutes before the end of cooking time.

Leave to cool completely (I made this the night before).

For the Dough.

In a large heatproof bowl, put in

-1kg plain flour,

-1tsp sugar.

-1tsp salt,

-3tsp dry yeast,

-5tbsp vegetable oil,

-1tbsp sesame oil.

Pour in 570ml warm water.

Bring to a rough dough with your hands. If you find there are too many dry crumbs left, add more water.

Tip onto a lightly floured surface.

Knead for around 5 minutes or until soft and smooth.

Put in a greased bowl.

Cover with cling film.

Leave for around 1 hour, in a warm place.

Dipping Sauce.

In a bowl put in,

-1tbsp chopped or grated ginger,

-1tbsp chopped or grated garlic,

-2 sliced spring onion,

-2tbsp chopped coriander,

-1 chopped chilli (not essential),

-2tbsp soy sauce,

-2tbsp balsamic vinegar,

-2tbsp water,

-1tsp sesame oil.

Stir and leave aside until needed.

When the dough has had its proving time.

Knead briefly for a minute or so to get rid of air pockets.

Work with 45-50g of dough at a time.

Use a rolling pin to roll into roughly 12cm round discs.

Fill each disc with a heaped tablespoonful of pork filling.

Pull up the edges to encase the filling and shape into a ball.

Place in cupcake cases and refrigerate.

Repeat until you are done.

Steam for 15 minutes in batches.