Cha Siu Bao

Pork buns are the crème de la crème of steamed foods for me. I cannot get over how tasty the pork filling is and it goes perfectly with the steamed buns. You can also use the pork belly recipe to make lovely burgers or sandwiches.
This recipe is from my awesome best selling book Steaming Hot which is packed with delicious recipes to make use of your Varoma. 

Pork Belly

2 spring onions (cut into large chunks)
30 g fresh ginger (sliced)
30 g garlic cloves (peeled)
1 fresh red chilli
50 g Shaoxing wine (rice wine)
200 g honey
50 g hoisin sauce
50 g soy sauce
1 Tbsp Chinese five spice
20 g cornflour
1 Tbsp miso paste
10 g vegetable oil
500 g pork belly (cut into chunks)

Bun Dough

200 g whole milk 2 tsp dry active yeast (or 15g fresh yeast)
20 g caster sugar
300 g plain flour
2 tsp baking powder
50 g cornflour
30 g vegetable oil

Cha Siu Sauce

3 spring onions (cut into large chunks)
10 g fresh ginger (sliced)
10 g garlic cloves (peeled)
2 Tbsp cornflour
1 Tbsp oyster sauce
2 Tbsp soy sauce
100 g honey
black vinegar, soy sauce or chilli sauce, for serving

To make the cha siu marinade, place the spring onions, ginger, garlic and chilli in the mixing bowl then chop 3 Sec. / Speed 5. Scrape down using spatula. Add the rice wine, honey, hoisin sauce, soy sauce, Chinese five spice, cornflour, miso paste and vegetable oil then mix 5 Sec. / Speed 9.

Place pork in a sealable container and add the marinade. Rub over meat to coat. Place in the ...