• 60ml (1/4 cup) hoisin sauce
  • 2 tbs Sriracha Hot Sauce
  • 1 Lebanese cucumber, thinly sliced
  • 1/4 cup green shallots, sliced into 5cm-long strips
  • Barbecue pork
  • 80ml (1/3 cup) char siu sauce
  • 1 garlic clove, finely grated
  • 1/4 cup finely sliced green shallots
  • 1 tbs light soy sauce
  • 1∕4 tsp red food colouring
  • 800g pork neck, cut into 6cm wide strips
  • 2 tbs honey
  • Steamed buns
  • 1 1/2 tsp dried yeast
  • 250ml (1 cup) luke-warm water
  • 2 tbs peanut oil
  • 2 tbs white sugar
  • 2 tbs non-fat milk powder
  • 1 1/2 tsp baking powder
  • 375g-415g (2 1/2 – 2 3/4 cups) plain flour, plus extra, to dust


For the pork, combine char siu sauce, garlic, shallot, soy sauce and red food colouring in a large glass or ceramic bowl.
Add pork and toss to coat. Cover and place in the fridge for 8 hours or overnight to marinate.
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper.
Transfer pork to tray, reserving leftover marinade. Roast for 25 minutes or until cooked through. Baste with reserved marinade. Preheat grill to high. Grill for 2-3 minutes each side or until starting to char. Transfer pork to a clean tray and brush with honey. Rest for 5 minutes. Slice pork.
For buns, put yeast and water in a bowl. Stand for 2 minutes. Add peanut oil. Place sugar, milk powder, baking powder and 375g of the flour in a food processor. With motor running, slowly add yeast mixture until dough comes together. Turn onto a floured surface. Knead for 5 minutes, adding extra flour if necessary.
Place dough in a greased bowl. Cover. Put in a warm place for 1/2 hours or until doubled in size. Cut fourteen 10cm squares of baking paper. Turn dough onto a floured surface. Divide into 14 balls. Roll into a ball in the palm of your hand and place smooth side up onto a paper square.
Repeat with remaining dough. Cover with a damp cloth. Set aside in a warm place for 30 minutes. Fill a wok one-third full with water. Bring to boil over a high heat.
Place 3-4 buns, not touching, in a bamboo steamer. Place steamer over wok.
Steam, covered, for 12 minutes or until cooked through. Repeat with remaining buns.
Combine the hoisin and Sriracha in a small bowl.
Carefully open each bun and fill with pork, cucumber and shallots. Drizzle generously with the sauce.
Serve warm.


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David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.