500g pork belly, cut into 200mm cubes

25mm piece grated ginger

2 cloves garlic, grated

50ml rice wine vinegar

50ml sherry

50ml dark soy

125ml honey

10ml sesame oil

5g chilli flakes

For the buns

500g flour

50g sugar

5g salt

5g baking powder

5g instant yeast

150ml warm water

150ml full fat milk

15ml oil

serve with sesame seeds and spring onions


1. Mix all the marinade ingredients together, add the pork. Marinate overnight

2. Now place on a baking tray and roast at 180°c for approximately 2 hours until sticky

3. To make the buns, mix all the dry ingredients together, then add the wet. Mix to form a stick dough

4. Knead on a work surface for a full 10 minuted (it’s done when it stops being sticky)

5. Put back in a bowl and cover for 1 hour to double in size

6. Roll into a sausage and cut into approximately 15 pieces

7. Roll/shape into ovals

8. Brush oil onto one side, then fold over to make a purse shape

9. Cover with oiled cling film for 20 mins

10. Steam them in a steamer for 8-10 mins

11. Serve filled with pork and onions and sesame

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