David Chang famously reinvented the pork bun at his cult New York restaurant, Momofuku, and has inspired Valli Littles own version here. Marinate the pork 1 day ahead.
- For the pork, place all the ingredients in a zip-lock bag and refrigerate overnight.
- Preheat oven to 225C. Place a wire rack over a roasting pan filled with 1cm water. Remove pork from the marinade, reserving marinade and place on the rack. Brush with a little marinade. Roast for 15 minutes, reduce oven to 180°C and brush with remaining marinade. Roast for a further 15-20 minutes until cooked. Rest, loosely covered with foil, for 10 minutes, then slice.
- Cut twelve 6cm squares of baking paper. Place the yeast in a bowl with a pinch of sugar and 1 cup (250ml) warm water. Stand for 10 minutes or until it starts to froth. Combine flour, milk and baking powders and remaining sugar in bowl. Add yeast mixture and transfer to an electric mixer fitted with a dough hook. Knead for 5-6 minutes until elastic and smooth (if dough is a little sticky you can add more flour). Place dough in a greased bowl, cover with a clean tea towel and set aside in a warm place for 1-11/2 hours until doubled in size.
- Knock back dough using your fists and transfer to a floured surface. Roll into a long sausage, then cut into 12 equal pieces. Shape each into a 10cm x 5cm oval, brush with a little oil and fold over to form a semicircle. Place each on a square of baking paper, transfer to a baking tray and repeat with remaining dough. Brush the tops with a little oil, cover with a clean tea towel and set aside in a warm place for 30 minutes or until slightly risen.
- Sit a large bamboo steamer over a wok filled with boiling water. Place the buns in the steamer, cover and steam for 10-12 minutes until cooked through.
- To serve, open the buns and spread with hoisin, then fill with cucumber, pork, spring onion and snow pea sprouts.
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