AT A GLANCE
The buns are adapted from a recipe by Momofuku chef David Chang.
|01||For steamed buns, stir lard, yeast, 1 tbsp sugar and 190ml warm water in a bowl until yeast dissolves. Mix flours, 1½ tsp salt and remaining sugar in an electric mixer fitted with a dough hook on low speed to combine, add yeast mixture and knead until smooth (8-10 minutes). Place in a lightly oiled bowl, turn to coat, cover with plastic wrap and set aside in a warm place until doubled in size (2 hours). Knock back dough, divide into 15 balls and transfer to a tray lined with baking paper, cover with plastic wrap and set aside until doubled in size (1 hour). Working with a piece at a time, roll dough flat into ovals, brush half of each lightly with remaining melted fat and fold in half. Press lightly to close. Place on a sheet of baking paper, cover with a tea towel and set aside until doubled in size (1 hour). Steam buns in batches in a large steamer over high heat until puffed and cooked through (8-10 minutes), remove pan from heat, leave to steam (2 minutes), then set aside to cool.|
|02||Meanwhile, preheat oven to 150C. Combine hoisin sauce, soy sauce, sugar, ginger, garlic and five-spice in a large casserole, add pork ribs and stir to coat. Add 150ml water, cover and braise in oven until very tender (2½-3 hours). Remove meat and set aside until cool enough to handle, then shred meat (discard skin, sinew and bone). Simmer liquid over medium heat until reduced by half (20-25 minutes), stir in meat and keep warm.|
|03||Split buns, stuff with pork mixture, pickled mustard greens, coriander, spring onion and peanuts, and serve.|
Note Pickled mustard greens are available from Asian grocers.