Gua Bao Steamed Pork Belly Buns

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• Step 1

  The previous day, put the pork into a foil container and pour the syrup and honey over it. Preheat the barbecue to 180°C and cook indirectly for 2 hours, basting with the liquid every 10 minutes. Refrigerate overnight. On the actual day, cut the pork into 12 slices and grill the pieces for a short time.

• Step 2

  For the buns, dissolve the yeast in 175 ml of lukewarm water. Combine the flour and sugar in a bowl and make a well in the middle. Pour the dissolved yeast into the well, cover it with some flour from the edge, and leave to stand for 20 minutes. Then add 2 tablespoons oil and the salt, and knead into a smooth dough. Cover the bowl and leave to stand for 1 hour.

• Step 3

  Roll out the dough to a thickness of 2–3 mm, and cut out six 11-cm-diameter discs. Brush with the rest of the oil and fold in half. Place the buns in a bamboo steamer and steam over boiling water for 20 minutes.

• Step 4

  For the vegetables, peel the carrots and cucumber and shave off fine strips with a vegetable peeler. Mix the strips with the salt and sugar, and leave to stand for 10 minutes. Then mix in the vinegar.

• Step 5

  Fill the buns with the vegetables and pork, and garnish with the spring onions and coriander.

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