Finger Food from the BBQ and Grill
COOKING TIME: 4 HOURS
RESTING TIME: 12 HOURS (OVERNIGHT) DIFFICULTY **
You Will Need
The previous day, put the pork into a foil container and pour the syrup and honey over it. Preheat the barbecue to 180°C and cook indirectly for 2 hours, basting with the liquid every 10 minutes. Refrigerate overnight. On the actual day, cut the pork into 12 slices and grill the pieces for a short time.
For the buns, dissolve the yeast in 175 ml of lukewarm water. Combine the flour and sugar in a bowl and make a well in the middle. Pour the dissolved yeast into the well, cover it with some flour from the edge, and leave to stand for 20 minutes. Then add 2 tablespoons oil and the salt, and knead into a smooth dough. Cover the bowl and leave to stand for 1 hour.
Roll out the dough to a thickness of 2–3 mm, and cut out six 11-cm-diameter discs. Brush with the rest of the oil and fold in half. Place the buns in a bamboo steamer and steam over boiling water for 20 minutes.
For the vegetables, peel the carrots and cucumber and shave off fine strips with a vegetable peeler. Mix the strips with the salt and sugar, and leave to stand for 10 minutes. Then mix in the vinegar.
Fill the buns with the vegetables and pork, and garnish with the spring onions and coriander.