Pork Filling (This part is not as precise because it really depends on individual taste):
0.5 lbs Boneless Pork Chop
Other recipes often include cuts of meat that are not readily available to me. I used this cut because I prefer my pork to be a bit leaner but there is still a little bit of fat attached to the side.
Season with sugar and salt and let it marinade in the refrigerator for 24 hours.
There are two ways you can go about cooking the pork. If you are using a cut of pork that is thicker, I would roast it in the oven on a rack at 475 degree Fahrenheit for 50 minutes. The easier option would be to just strongly sear both sides of the pork chop in a frying pan.
Dice the pork into small cubes.
Sauce
1/2 Onion (Finely Diced)
1/2 Green Pepper (Finely Diced)
1/2 Red Pepper (Finely Diced)
1 Tbsp Garlic (Minced)
2 tsp Five Spice
2 tsp White Pepper
1 Tbsp Sesame Oil
3 Tbsp Shaoxing Cooking Wine
3 Tbsp Soy Sauce
4 Tbsp Hoisin Sauce
3 Tbsp Honey
4 Tbsp Gochujang (Korean Red Pepper Paste)
1 Tbsp Gochugaru (Korean Red Pepper Flakes)
Sauté the onion, green pepper, red pepper, and garlic until they turn a bit jam-like. This is done on a lower temperature for a longer period of time. Combine the rest of the ingredients. Cook until it thickens and turns into a glaze. Add the diced pork to the sauce and fold to thoroughly combine.
Dough:
150 g AP Flour
110 - 120 g Milk (This depends on the texture of the dough. The dough should be soft but not sticky)
3 g Baking Powder
3 - 4 g Active Dry Yeast
30 g Sugar
9 g Oil
Combine all ingredients and knead until smooth. Immediately cut, shape, and fill. Leave to prove 10 - 20 minutes. The buns should increase in size. Also, use the dimple test. Gently poke the bun. If the indent immediately springs back, it is not done proving. If the indent remains, then it is done. Steam 18 minutes from non-boiling to boiling water.