Sticky Char Siu Bao Buns

• Pork Shoulder(700 g)
• Soy sauce(4 tbsp)
• Hoisin Sauce(3 tbsp)
• Honey(2 tbsp)
• Brown sugar(1 tbsp)
• Sesame oil(1 tbsp)
• Shaoxing Wine(2 tbsp)
• Five Spice(1½ tsp)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Black pepper(½ tsp)
• Bao Buns(8)
• Cabbage(250 g)
• Cucumber(1)
• Green Onions(4)
• Rice Vinegar(2 tbsp)
• White sugar(2 tsp)
• Mayonnaise(3 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Cut {Pork Shoulder} into rough bite-size pieces. In a bowl, mix {Soy sauce}, {Hoisin Sauce}, {Honey}, {Brown sugar}, {Sesame oil}, {Shaoxing Wine}, {Five Spice}, grated {Garlic}, grated {Ginger}, and {Black pepper}. Toss with the pork until well coated.

   ~12 min

2. 2

   Leave the pork to marinate for 15 minutes while you prep the slaw.

   ~15 min

3. 3

   Thinly shred {Cabbage}, slice {Cucumber} into fine matchsticks, and thinly slice {Scallions}. Toss with {Rice Vinegar}, {White sugar}, and {Mayonnaise}. Set aside to soften slightly.

   ~10 min

4. 4

   Tip the marinated pork and all its marinade into a deep frying pan or wok with 120ml water. Bring to a bubble over medium heat, then cover and simmer for 20 minutes until the pork is tender.

   ~20 min

5. 5

   Uncover and cook for 8 minutes, stirring often, until the liquid reduces to a thick, glossy sauce that clings to the pork. Lightly crush and shred some of the pork pieces with your spoon so the filling turns sticky and integrated rather than chunky.

   ~8 min

6. 6

   Steam {Bao Buns} for 4 minutes until soft and puffy.

   ~4 min

7. 7

   Fill each bun with the sticky pork and a handful of slaw. Scatter over {Sesame seeds} if using, and serve straight away.

   ~2 min