Char Siu Bao

• 300g of belly pork
• 1-2 tbsp white vinegar

The Marinade

• 4 cloves of finely chopped garlic
• 1 cube of finely chopped ginger
• 4tbsp tomato ketchup
• 4tbsp hoi sin sauce
• 4tbsp sugar
• 2tbsp dark soy
• 2tbsp vinegar
• 2tbsp vegetable oil

Starter Dough

• 185g medium gluten flour
• 110g water
• ½tsp baking powder
• ½tsp yeast

Bao

• 375g medium gluten flour
• 30g lard
• pinch of salt
• 200g caster sugar (that seems like a lot but just go with it)
• 75ml water
• 20g baking powder (this also seems a lot but you don't taste it)
• 1tsp ammonium bicarbonate
• 2-3 drops of lye water

1. Massage the marinade into 300g of belly pork in a baking tray

2. Cover the tray and cook in a pre-heated oven at 180°C for 15-20 minutes, basting the meat with the sauce halfway through.

3. After 20 minutes, turn the meat and cook for a further 20-25 minutes until the meat becomes lightly charred.

4. Allow to cool, then finely chop the meat and mix in well with the sauce.

Starter Dough

5. Mix the starter ingredients until the mixture comes together, then knead the dough for 5 minutes until smooth.

6. Leave to prove covered for 12 hours in a warm place, or longer in the fridge. At the end of proving time, the dough should smell really yeasty!

7. Rub together the flour and lard in a large bowl until breadcrumbs are formed, then add all the other ingredients along with the risen starter dough and combine using your hands.

8. This will feel like it's never going to come together but it will, just persevere – it will take about 15 minutes at least until the dough becomes smooth and elastic.

9. Next, tear off golfball-sized chunks of the dough (whilst keeping the rest covered), flatten and roll out into a circle the size of your palm.

10. Place a teaspoon of the filling into the middle then fold the dough up around the filling and squeeze at the top. These look best when you pinch together the dough in a circular motion until the top is sealed. Place each bao on a small square of greaseproof paper.

11. To cook: steam 3 or 4 at a time (so as not to overcrowd) over a rolling boil of water with 1-2 tbsp white vinegar added. Cook until the ammonia smell disappears, about 15-20 minutes.