Hoisin Pork with Steamed Buns

Super yummy hoisin pork with Chinese steamed buns shaped as lotus leaf.

Ingredients

• 250 g Pork belly or pork butt , around 1 pound 
• 1 tbsp. hoisin sauce 
• 1 tbsp. oyster sauce 
• 1/2 tbsp. honey 
• a small pinch of salt 
• 1/4 tsp. Chinese five spice 
• half of a middle size red onion , cut into 3-4 pieces 
• oil for brushing the pan 

Hoisin Pork with Steamed Buns

• Steamed buns
• 2 cups all purpose flour 
• 125 ml water , room temperature or 150ml milk 
• 2 tsp. instant yeast 
• 2 tbsp. sugar 
• Pinch of salt 

Other serving ingredients

• Coriander , cleaned and cut into 1 inch pieces 
• Pickles , any type and minced 
• Dip sauce if you prefer 

Instructions

1. Freeze the pork belly for around 1 or 2 hours until it is firmed and then cut into thin slices, as thin as possible. 
2. Add salt, Chinese five spice, hoisin sauce, oyster sauce and honey. Stir slowly for couple of minutes until all the pieces are well coated. Mix with red onion and cover the plate with a plastic wrapper and then refrigerate overnight. 
3. Brush some oil in the pan and lay the pork slices (try to spread and avoid folded pieces). And then start the fire and fry over medium to slow fire. Turn over the well-fried pieces immediately 

For steamed buns 

1. In a sand mixer, mix flour, yeast, water(milk), sugar and salt together, mix with low speed for around 8 minutes until the dough begins to gather in a ball. Shape the dough to a round ball with hands and then cover with a wet cloth and set aside until the dough is double in size (place the dough in warm place). 
2. Transfer the dough to a slightly floured board and then knead forcefully until there are no more small holes inside the dough. Shape the dough into a long log and then divide into 10 equal portions. 
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Full recipes Here

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