Picture: Astrid Volzke/The West Australian

  • Serves 12 *

  • 400g pork belly, skin *

  • removed *

  • 2 tbsp salt *

  • 1 tbsp sugar *

  • 1 packet steamed bun *

  • cake mix *

  • 1 cup milk *

  • 1/2 cup sugar *

  • 2 tbsp vinegar *

  • 3 Lebanese cucumbers, *

  • sliced into 1/2 cm rounds *

  • 1 tbsp salt *

  • 1 tsp sugar *

  • hoisin to serve *

  • sriracha sauce to serve *

Place the pork belly into a roasting pan. Mix together the salt and sugar in a small bowl and rub the mix all over the meat. Cover the pork with plastic wrap for at least 6 hours. Heat the oven to 230C. Place the belly on a rack, fat side up, and cook for 1 hour. Turn the oven down to 120C, and cook for a further hour. Allow the pork to cool slightly and wrap in foil. Place in the fridge overnight. Cut the pork belly into 2cm slices and place back in the fridge. To make the buns, combine the steamed bun cake mix, milk and sugar together and knead until soft. Let rest for 30 minutes. Divide the dough into 12 pieces, and roll into small balls. Place each ball on a separate piece of baking paper and with a rolling pin, roll each ball into an oval shape. Fold over in half and place in steamer basket over boiling water, which has the vinegar in it. Continue with the rest of the balls in batches, cooking for 10 minutes. Toss the cucumbers through the second lot of salt and sugar and let sit for 10 minutes. Rinse and pat dry. In a small pan place the slices of pork belly, and warm gently. To serve, split each bun and place a piece of pork, cucumber and a squirt of hoisin in each one. Serve with sriracha, a hot Thai sauce made from sun-ripened chillis.

The West Australian

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