1 fresh red chilli
4 spring onions
1/2 bunch coriander(15gr)
300gr leftover roast pork
4 heaped tbsp black bean sauce
2 tbsp hot chilli sauce
500gr SR flour + extra for dusting
400ml semi skimmed milk
2 tbsp sesame seeds
Hoi sin sauce to serve
Deseed chilli and halve two spring onions. Finely slice and keep in iced water with coriander leaves. Finely chop the remaining onions, shred the pork and add to a bowl with the black bean and chilli sauces and mix well.
By hand or food processor mix the flour, milk and a pinch of salt until combined. Add a sprinkle more flour to bring together if necessary. Tip onto a dusted flour board and roll into a thick sausage. Cut into 16 pieces and flatten each into a round half a centimetre thick. Place a heaped tsp of the pork mixture into each and the fold and pinch the tops closed. Place upside down into double patty cases into a steamer basket. You should get 8 per basket.
Toast the sesame seeds in a wok then tip into a small bowl and put aside. Add 2cm of boiling water to the wok and then add the first steamer basket and steam for around 12 minutes. You may need to top up the water. Steam until the buns are fluffy and hot in the middle then sprinkle with sesame seeds.
Serve with lettuce leaves, hoi sin sauce for dipping and some more toasted sesame seeds as well as the curly chili and spring onions.
Repeat with the second basket and serve with the above