for 12 pieces

To marinate the meat

2 tbsp	cane sugar
2 tsp	Dukkah (spice mix)
1 tsp	smoked paprika
1 kg	pork neck

Pulled pork

3 tbsp	balsamic vinegar (e.g. apple balsamic)
1 ½ dl	meat bouillon
1	garlic clove, pressed
1 ¼ tsp	salt
a little	pepper

To roast in the oven

200 g	thin green asparagus
½ tsp	salt
a little	pepper

Bao buns

2 dl	full-cream milk
50 g	butter, melted
1 parcel	dry yeast (approx. 7 g)
350 g	white flour
½ tsp	salt
1 tbsp	sugar
1 tsp	baking powder
a little	oil

To fill

30 g	Micro Greens (e.g. mild)

How it's done

To marinate the meat

Mix the sugar, dukkah and paprika, rub into the meat, cover and marinate in the fridge for approx. 12 hrs.

Pulled pork

Remove the meat from the fridge approx. 1 hr. before cooking, place in a roasting tin. Combine the balsamic with all the other ingredients up to and including the pepper, pour over the meat.

To roast in the oven

Approx. 4 hrs. in the lower half of an oven preheated to 160°C. Occasionally baste the meat with the liquid. Half way through, cover the meat with foil. Place the asparagus alongside the meat in the roasting tin, season and roast for a further 15 mins. until cooked. Remove from the oven, cover and leave to rest for approx. 20 mins. Pull away the meat using two forks, mix with the resulting cooking juices.

Bao buns

Combine the milk and warm butter in a bowl using the dough hook on a food processor, add the yeast. Mix the flour, salt, sugar and baking powder, mix in. Knead for approx. 10 mins. to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature. Roll out the dough to approx. 5 mm thick, cut out 12 circles (approx. 7 cm in diameter) using a cutter. Brush the circles with a little oil, fold in the middle, place in the prepared basket, cover and leave to rise once again for approx. 30 mins.

To steam the bao buns

Place the steaming basket in a wide-bottomed pan, fill with water until it is just below the bottom of the basket, cover and steam the buns over a medium heat for approx. 10 mins.

To fill

Fill the bao buns with half of the pulled pork, asparagus and micro greens, serve warm.

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