When ready, steam the buns using a bamboo steamer or any steamer. Place on an oiled tray and leave to prove again for 45mins to 1hr. Brush with a little oil and then fold I half. When doubled, divide the dough into 16 equal sizes and roll each one into an oblong oval. Leave to prove for 45 mins to an hour or until doubled in size. To make the Bao, add to a mixing bowl the 200g flour, yeast and water and whisk until it's smooth, leave to ferment for 15mins.Īdd the rest of the ingredients to the bowl and mix thoroughly, then knead for 10 mins. Pour the pickle liquor over each one so they are immersed. Make your pickles by adding to a pot, the white wine vinegar, 75g sugar, star anise and water and bring to a boil and leave to cool.įinely slice your carrots and shallots into julienne strips and put into separate containers. Place the pork shoulder in a baking tray and season well with the spice rub, add to the tray with the chicken stock and place in a preheated oven at 150 degrees C covered with tin foil.Ĭook for 2-3 hours or until falling apart.