Slow roasted pork with steamed buns

Mix the garlic, sweet soy sauce, honey, five spice powder and chili and let the pork chops marinate for 2 hours. In the meantime, combine the self-raising flour, baking powder, sugar, a pinch of salt and the milk into a cohesive dough. Knead the dough with floured hands for about 5 minutes. Place the dough in a greased bowl and let rise for 1 hour covered. Preheat the oven to 140ºC. Place the meat in an oven dish, pour over the stock and bake the meat in the oven for at least 4 hours.

Cut 12 pieces of baking paper of 10x10 cm.

Make 12 balls of bread dough and roll them out onto oval floured on a floured surface. Brush the dough lightly with oil and fold the oval rolls double to half-pastries.

Place each ball on a piece of parchment paper and leave to rise for another 30 minutes.

Fill a 1/3 pan with water and bring to a boil. Put a few rolls in a steam basket (make sure that not the whole bottom is covered so that the steam can go through) and steam the rolls in about 15 minutes until done. Repeat until all the sandwiches have been steamed.

Pull the meat apart with 2 forks and mix some of the cooking water through it.

Serve the meat on a steamed bun and sprinkle with the coriander. Delicious with strips of sweet and sour cucumber.