donna hay magazine

how to cookpork buns²⁄³ cup (240g) char siu (Chinese barbecue) sauce¼ cup (60ml) dark soy sauce¼ cup (90g) honey¹⁄³ cup (110g) Asian chilli jam1kg boneless pork neck, butterflied2 tablespoons cornflour (cornstarch)hot chilli sauce and Chinese black vinegar, to servedough1 tablespoon caster (superfine) sugar1 cup (250ml) lukewarm water2 teaspoons dried yeast2½ cups (375g) plain (all-purpose) flour, plus extra for dusting25g unsalted butter, melted``````Place the char siu sauce, soy sauce, honey and chilli jamin a large bowl and mix to combine. Remove 1 cup of themixture and set aside. Add the pork to the bowl and tossto coat. Refrigerate for 1 hour to marinate.Preheat oven to 180°C (350°F). Place the reserved marinadeand the cornflour in a small saucepan over mediumheat and cook, stirring, for 2–3 minutes or until thickened.Set aside. Place the pork on a large oven tray lined with non-stickbaking paper and cook for 1 hour, turning halfway, or untilcooked through and golden. Set aside to cool slightly. Finelychop the pork and place in a large bowl. Add the remainingmarinade and mix to combine.To make the dough, place the sugar, water and yeast in a smallbowl, mix to combine and set aside for 5 minutes or until foamy.Place the flour and butter in a large bowl, add the yeast mixtureand mix to form a dough. Turn out the dough onto a lightlyfloured surface and knead for 4–5 minutes or until the dough issmooth and elastic. Place the dough in a large, lightly greased24 http://www.donnahay.combowl, covered with a clean damp tea towel, and set asidein a warm place for 1 hour or until doubled in size.Cut 16 x 8cm squares of non-stick baking paper anddivide between 2 large oven trays. Divide the dough into16 balls. Roll out each on a lightly floured surface to a10cm round. Place 2 tablespoons of the pork mixture inthe centre of each round, and pinch and pleat the edgestogether to seal+. Place 1 bun on each square, coverthe trays loosely with a damp tea towel and set asidefor 5–10 minutes or until slightly risen.Place the buns, in batches, in a medium bamboosteamer, allowing room to spread. Place the steamer overa medium saucepan filled with simmering water and steamfor 12 minutes or until the dough bounces back whenpressed. Serve with the chilli sauce and vinegar. Makes 16.+ Uncooked pork buns can be frozen between pieces of bakingpaper for 1–2 months. To cook, defrost the buns and steamfollowing the recipe.