How To Cook Smoked Pulled Pork with Hirata Buns And Asian Style Pickles

1. Heat the vinegar, sugar and salt over low heat to dissolve, then leave to cool.
2. Finely slice all the vegetables.
3. Up to 2 hours in advance pickle the carrot, onion and pepper in the vinegar solution.
4. Just before serving fold through the cucumber.

METHOD FOR THE HIRATA STEAMED BUNS (BAO BUNS):

1. Mix together the plain flour, caster sugar and salt in a large bowl.
2. Dissolve the yeast with a pinch of sugar and 1 tbsp. warm water and then add it to the flour with the milk, oil, rice vinegar and water.
3. Mix into a dough until smooth and elastic (around 10 minutes), then cover with a tea towel and allow to double in size for around 1 hour.
4. Tip the dough out onto a clean work surface and punch it down.
5. Flatten the dough with your hands, then sprinkle over 1 tsp. baking powder and knead for 5 mins.
6. Roll out the dough 4-5mm thick and cut into rounds using a straight edge cutter to create 18-20 rounds, re-rolling the trimming until all the dough is used.
7. Lightly rub the surface of the dough with oil then fold in half over an oiled chopstick, pulling the chopstick away to leave a folded parcel.
8. Cut squares of baking parchment and put a bun on each then cover with parchment paper and leave to prove in a warm place for 1hr 30 mins, or until doubled in size.
9. Heat a large steamer over a medium-high heat and steam the buns for 8 mins until puffed.

METHOD TO SERVE:

Once all the individual elements are prepared:

1. Reheat the pork by quick frying in a non-stick pan for 1-2 minutes.
2. At this point its optional to glaze the pork with a little hot sauce, 1 or 2 tablespoons to taste or to only use as a condiment.