Makes 2

Ingredients

Spices

2 tsp whole cloves

2 tsp fennel seeds

2 tsp whole black peppercorns

⅓ cupstar anise

2 tsp coriander seeds

Pork

2½ lbwhole fresh pork side meat (pork belly)

500ml dark soy sauce

120mlrice wine vinegar

60g fresh ginger, sliced

1 head garlic, divided and bruised

4 tbsp brown sugar, packed

2l water

4 tbsp white wine

Buns

350g all-purpose (plain) flour

salt – small pinch big pinch 1 tbsp

Method

Preheat the oven to 300°F/150°C/gas mark 2. Put the spicesin a large Dutch oven or casserole dish over low heat andtoast, stirring constantly, for 2 minutes until fragrant.

Place the pork on top of the spices, then add the rest of thepork ingredients. Cover, bring to a to simmer, and transfer tothe oven for 3 hours.

For the buns, sift the flour, salt, and baking powder into alarge bowl. Stir in the sugar, instant dry milk (powderedmilk), and yeast. Make a well in the center and add enoughwarm water to make a soft dough. Knead for 10 minutes.Place in a large, oiled bowl, covered with plastic wrap(clingfilm), and set aside to rise in a warm place for 1 hour.

Knead the dough lightly, then divide it into equal pieces forthe number of portions you are making. Shape each pieceinto a ball, then let stand for 5 minutes. Roll the pieces intooval shapes about ¼-inch (5-mm) thick. Brush one side withthe oil. Fold the pieces in half and cover with a damp cloth.Let rise for 30 minutes. Steam the buns for 10–12 minutes.

Process the peanuts in the food processor until coarselychopped, then stir in the granulated sugar.

Remove the pork from the pan, strain the braising liquid intoa saucepan and reserve. Remove the skin and any unwantedfat from the pork. Cut or pull the pork into ¼-inch (5-mm)thick slices. Cover with foil to keep warm.

For the sauce, mix the cornstarch (cornflour) with the water.Stir into the strained braising liquid. Slowly bring the mixtureto a simmer, stirring frequently. Boil to thicken. Taste andreduce if required. Keep warm.

Place each bun on a plate and place a portion of the meatinside each bun. Top with a 4 tbsp ladle of sauce, a spoonfulof pickled mustard greens, a tablespoon of ground peanuts,and a few leaves of fresh cilantro (coriander).

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