Directions

• To Make the filling: Trim skin and excess fat from the belly, slice into 1/2 inch slices and lay out flat in a dish. Mix all marinade ingredients together and pour over the pork, marinate for 3 hours. Reserve Marinade.
• Preheat oven to 375
• Place a baking rack on top of a roasting pan, pour a small amount of water into the pan. (this is to catch the drippings from the pork and keep them from burning.)
• Place pork on rack and roast for 1 hour, basting several times with the marinade.
• Buns: Stir the sugar and yeast into the water, cover and allow to sit somewhere warm until it becomes frothy. About 15 min.
• In a stand Mixer with hook attachment add flour, salt, 2 Tablespoons of oil and yeast mixture, knead gently until you have a smooth soft dough.
• Move dough into an oiled bowl, and rub the top with oil as well, cover and allow to sit somewhere warm until it doubles in size.
• Punch the dough and move to a floured work surface, roll flat and sprinkle the surface with baking powder. Fold over and knead to incorporate the baking powder and the dough is soft.
• Cover and allow to rise.
• Divide dough into 12 pieces, and roll into 5 inch by 2.5 ovals, brush the top of each with oil and fold in half.
• Bring a pot of water to a boil.
• Transfer the buns to a steamer basket try not to let them touch, steam until they have puffed and cooked through. About 8 min, if unsure you can carefully open them to check.
• Cut pork into pieces, slice spring onions, grate cucumber and toss in vinegar. Stuff into buns and finish with hot sauce.