Steamed pork buns

W2 hours
+ rising time. Makes 12 ......................... _..... EFFORT A LlTILE . The secret to steamed buns is adding extra raising agent and double rising, which gives you a pillowy bun to stuff your pork belly into.
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golden caster sugar 3 tbsp dried active yeast W2 tsp plain flour 350g rapeseed oil 4 tbsp baking powder W2 tsp PORK BELLY FILLING pork belly slices 1kg,skin and excess fat trimmed off garlic 2 cloves, crushed Chinese five spice '(2 tsp honey 3 tbsp hoisin sauce 5 tbsp soy sauce 4 tbsp Shoaxing rice wine 4 tbsp groundnut oil 2 tbsp GARNISH cucumber shredded and tossed with a splash of rice wine vinegar to serve spring onions shredded to serve Sriracha chilli sauce to serve (152 olive

warm water and leave until the mixture starts to froth a little. Put the flour in a large bowl with a large pinch of salt and add 2 tbsp oil and the yeast mixture. Mix to a rough dough with a wooden spoon and then tip onto a floured surface and knead until you have a smooth, soft dough. Knead in more flour if you need to. Tip into an oiled bowl, turning the dough until it is coated in oil, cover and leave to rise until doubled in size. Punch the air out of the risen dough. f) Tip it onto a floured surface, flatten it out with your hands and sprinkle with the baking powder. Fold the dough over and knead until the baking powder is incorporated and the dough soft. Cover and leave to rise for 30 minutes. To make the pork filling put the meat in a dish in one layer. Mix the marinade ingredients and pour over the meat. Leave for 2-3 hours or overnight. Heat the oven to 200C/fan 180C/gas 6. Sit a rack on top of a roasting tin in which you've poured a splash of water. Lift the pieces of pork from the marinade put them on the rack. @ Roast the pork for 1hour, turning and basting 2 to 3 times with the leftover

o Mix the sugar and yeast with 250ml

marinade. To finish the buns, cut out squares of baking paper. Divide the dough into 12 pieces. G Roll out each piece of dough into an oval about 12 x 6cm (use a little more flour if the dough is sticky). Put on a piece of baking paper, brush one side with oil and fold gently in half using the paper (you want to be able to open them once they are cooked). Put a large steamer over a medium heat and steam the buns a few at a time for 6-8 minutes or until puffed and cooked through (open carefully and check the middle is cooked through). Don't let them touch or they will stick. Cut the pork into pieces and stuff into the buns with some cucumber, spring onion and a squirt of chilli sauce. Best made and eaten straight away. PERSERVINC'374 Kcals,protein 18.2g,carbs 33g, fat 18.69, sat fat 5.19, fibre l.4g, salt 1.59

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MARCH 2013