Pork Buns | Donna Hay

Ingredients

• ⅔ cup (240g) char siu (Chinese barbecue) sauce
• ¼ cup (60ml) dark soy sauce
• ¼ cup (90g) honey
• ⅓ cup (110g) Asian chilli jam
• 1kg boneless pork neck, butterflied
• 2 tablespoons cornflour (cornstarch)
• hot chilli sauce and Chinese black vinegar, to serve
• 1 tablespoon caster (superfine) sugar
• 1 cup (250ml) lukewarm water
• 2 teaspoons dried yeast
• 2½ cups (375g) plain (all-purpose) flour, plus extra for dusting
• 25g unsalted butter, melted