https://europe.lkk.com/en-GB/

We teamed up with Chef and Founder of School of Wok, Jeremy Pang, to create an exclusive range of recipes especially for you! If you think yourself as a wok master, then these are the dishes to challenge your skills!

First up, a street food favourite in Hong Kong – Hirata Buns With Slow Cooked Pulled Pork. This sticky-sweet treat is great for showing your kitchen skills off to friends and kids will love them too!

For the full recipe and steps, see below.

Choose which recipe you want to see next at the end of the video by adding your choice in the comments.

Hirata Bun with Slow Cooked Pulled Pork
Serves 8

Spiced Pulled Pork

Ingredients
500g pork shoulder
2 Tbsp. ginger, peeled and finely chopped
2 Tbsp. garlic, peeled and finely chopped

The Sauce
2 tsp. Lee Kum Kee Chilli Bean Sauce
2 Tbsp. Hoisin Sauce
2 Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp. Shaoxing rice wine
300 ml chicken stock

The spices
1 Tbsp. fennel seeds
1 cinnamon stick
the peel of 2 medium size piece mandarin
1 star anise

The garnish
Hoisin Sauce
Cucumber, thinly sliced
Spring onions, thinly sliced
Garlic panko breadcrumbs (optional)

Preparation

Mix together all of ‘The Sauce’ ingredients.

Place the pork shoulder in a baking tray and pour over the sauce ingredients, ginger, garlic and ‘The Spices’. Make sure the meat is fully covered by the sauce and spices before covering the tray with foil.

Cooking
Preheat the oven to 140°C. Cook the meat in the oven for 3 hours or so, until fully cooked and incredibly tender. Once the meat is cooked, let it rest for 10-15 minutes before shredding it with the tines of two forks, in order to create your bao filling.

Finishing the bao
Stack the following inside the burger:
Shredded pork, cucumber, spring onion, garlic panko, hoisin sauce

Cover with bao top bun and skewer through the middle for presentation.
 
Hirata Bun Recipe

Ingredients
530g middle gluten wheat flour
15g baking powder
2g salt
8g fast action dried yeast
30g caster sugar

50g milk
300g warm water
25g vegetable oil

Preparation
Place the flour, baking powder, salt, sugar and yeast into the mixer using a dough hook. Then separately, mix the milk, 300g warm water and vegetable oil together. Slowly pour the water, milk and oil mixture into the dough and knead on a low/medium speed, for 2-3 minutes until all the water is well mixed into the flour. Once well mixed, turn the mixer to a high speed, continuing to knead for a further 2 minutes until smooth and ‘tacky’ in feel

Once dough is smooth and soft, cover with 1 Tbsp. oil and a damp cloth. Allow to rest in steam oven 1% steam 25°C for 20 minutes, or if not available just an unused oven, to prevent drafts and let it rest for 1.5 hours.

Making the Buns

Once the dough has proved, tear into a few manageable pieces and roll each small ball into a long cylinder.

Then using a bread scraper or knife, cut the cylinders into ping pong ball size pieces, covering the unused dough with cling film to prevent it from drying out.

Grease a pair of chopsticks with oil.

Flatten each small dough ball into an oval shape and, using a rolling pin, roll out until it is roughly 2-3mm thick

Then, using one of the oiled chopsticks, place it in the middle of the oval shaped dough, dividing the dough in half but not pushing it through the dough. At this stage, you’ll want to pick up the oval shaped bun and place on dim sum paper or greaseproof paper.

Fold one side of the dough over the chopstick to meet the other half of the bun, making an ‘elongated half-moon’ shape

Carefully pull or roll the greased chopstick out of the dough, allowing the oil to coat the dough a little bit in order to keep the bun halves separate.

Cover with cling film and rest for 20 minutes, then steam in a covered bamboo steamer over a half-filled wok with boiling water for approx. 8 minutes.