Ingredients

Bao Buns

1. 290g Glutafin Gluten Free Select Multipurpose White Mix + Extra for dusting the surface
2. 2 ½ tsp sugar
3. 25ml milk
4. ½ tbsp sunflower oil
5. 1 tsp rice vinegar
6. ½ tsp baking powder
7. 100ml warm water
8. ¼ tsp salt

For the pork:

1. 1 kg pork shoulder
2. 3 tbsp Dark brown sugar
3. 2 tsp salt
4. 1 tbsp smoked paprika
5. 1 tsp garlic powder/granules
6. 2 tsp cumin
7. Black pepper
8. 400ml apple cider
9. 2 tbsp Vegetable oil for browning

For the Sauce:

1. 300g Ketchup
2. 80ml apple cider vinegar
3. 50g Dijon mustard
4. 60g brown sugar
5. 1 tbsp Worcestershire sauce

Method

Bao Buns

1. In a small bowl, add yeast to 2 tbsp warm water and ½ tsp of sugar and leave for 15 minutes until frothy.
2. In a medium bowl combine the flour mix, 2 tsp sugar, baking powder and salt then add the yeast mixture, milk, sunflower oil, rice vinegar and 100ml warm water and mix to make a dough. The dough should be able to be handled without leaving your hands really sticky when it is ready. If it needs it, add a little more flour mix.
3. Turn out onto a surface lightly dusted with flour mix and then knead for 1-2 minutes so everything is smooth and well combined. Put back in the bowl, cover and leave for 1.5-2 hours until doubled in size.
4. Turn out and knead again for 1-2 minutes. Cut the dough into 8 equal size pieces and make rounds out of them.  Roll out to an oval shape about 3-4 mm thick.  Brush with oil then fold them over a chopstick. Pull out the chopstick and place the bun on a square of greaseproof paper
5. Allow to rest for another 90 minutes
6. Heat a steamer and steam for 10 minutes until puffed up and firm.
7. Serve with the pulled pork.

Pulled Pork

1. Preheat the Oven to 150°C/140° Fan/ Gas Mark 2
2. Mix all the dry spices and sugar in a bowl.
3. Trim any excess fat from the pork and roll it in the sugar and spice mix to ensure it is well coated.
4. Heat the oil in an ovenproof casserole dish with a lid or frying pan and brown the pork all over (be careful not to burn the spices).
5. If using a frying pan, transfer the pork to a casserole dish with a lid.
6. Pour in the cider, put on the lid and cook in the oven for 2.5-3 hours until the pork is well cooked and just falls apart when pulled with two forks.
7. Remove the pork from the dish and set aside to rest.
8. Put the cooking liquor in a saucepan and add the rest of the sauce ingredients. Heat for about 15 minutes until thickened slightly.  Season and adjust flavour to taste.
9. Using two forks pull apart the pork into bitesize pieces and place in a serving dish. Add about three quarters of the sauce and leave the rest to serve on the side.
10. To assemble the Bao Buns – Fill with the pulled pork and a salad of red pepper, carrot and spring onion batons, or some cucumber to taste.