Hoisin Pork With a Big Steamed Bun

Pour the flour into a large bowl, add a pinch of salt and mix in 150ml tepid water to form a dough mixture. Sprinkle a clean surface with little flour and gently knead the dough for a couple of minutes. Place the dough back into the bowl, then cover and set aside.

Cut the pork in half and rub it all over with olive oil, salt and pepper. Preheat a large pan over medium heat, add the pork and cook for 15 minutes, turning regularly.

Meanwhile, wash and half the gem lettuces. Finely slice the cucumber, red onion, spring onion, and red chilli. Peel the carrot and cut it into thin strips.

Once the pork has finished cooking remove it from the pan and place it onto a plate. Coat with 4 tbsp hoisin sauce and leave to rest.

Using the same pan on medium heat, carefully pour in ½cm of hot water. Cut a sheet of greaseproof paper into a circular shape, big enough to cover the base and sides of the pan. Place the dough onto the sheet and spread out, so the dough will be roughly the same size as the pan. Then place the sheet with the dough into the pan and cover it with the pan lid. Now, steam for 4-5 minutes until cooked through.

Cut the pork into slices and serve everything on four plates, along with a quarter of the steamed bun each.