Chinese Pork Buns | Donna Hay
Light and fluffy on the outside, delicious barbecue-flavoured pork on the inside, making your own buns is easier than you think.
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
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