- Put the pork on a baking tray with the rest of the pork ingredients, cover with foil, and cook for about 2 hours at 160C.
- To make the dumplings, mix the dry ingredients in a bowl and stir in the wet to form a sticky dough. If it is too wet, add more flour. Too dry, add a little more water.
- Knead well on a floured surface until smooth and elastic.
- Leave the dough to rise until double in size.
- Divide the risen dough into 10 portions and roll into buns. Flatten each bun with a rolling pin and press into an oval shape. Lightly grease and fold over a chopstick or skewer. Set aside to rise again.
- Remove any rind from the cooked pork and chop the remaining meat into small pieces. Keep the cooking juices and put in a small saucepan.
- Place a bamboo steamer over a frying pan with a few inches of water in the base. Steam the buns on a circle of greaseproof paper for about 10 minutes or until fluffed up and cooked all the way through.
- Finally, heat the pan juices until slightly reduced and stir through the pork.
- Split the warm buns to serve, with a little pork and some of the garnishes.