Ingredients: makes 16 Bao’s
1.2kg pork shoulder
2 tbsp Prairie fire spice rub
300ml chicken stock
200ml white wine vinegar
1 star anise
50ml Stokes Hoi sin sauce
200 ml Sauce Shop mayo
400g Plain flour
200g plain flour
285ml warm water
20g fresh yeast (10g dried)
12g baking powder
Oil for brushing Bao
Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.
Cook for 2-3 hours or until falling apart.
Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.
Finely slice your carrots and shallots into julienne strips and put into separate containers.
Pour the pickle liquor over each one so they are immersed. Leave to pickle for at least 2 hours.
To make the Bao, add to a mixing bowl the 200g flour, yeast and water and whisk until it's smooth, leave to ferment for 15mins.
Add the rest of the ingredients to the bowl and mix thoroughly, then knead for 10 mins. Leave to prove for 45 mins to an hour or until doubled in size.
When doubled , divide the dough into 16 equal sizes and roll each one into an oblong oval. Brush with a little oil and then fold I half.
Place on an oiled tray and leave to prove again for 45mins to 1hr.
When ready, steam the buns using a bamboo steamer or any steamer. Cook for 7 mins.
When all your buns are cooked and your pork is ready assemble with a spoon of the hoi sin mayo, pulled pork , a small bit of each of the pickles and some fresh coriander. Serve straight away.