Ingredients for pulled pork for 4 people

– 600g pork shoulder

– 3 garlic cloves

– 2 tbsp. tomato paste

– 2 tbsp. honey

– 2 tbsp. soy sauce

– 1 tablespoon Worcestershire sauce

– 1 tablespoon cider vinegar

– 1 tablespoon paprika (ideally smoked)

– 1 vegetable bouillon cube

– 1 glass of water

Ingredients for the bao (8 pieces)

– 400g T45 wheat flour

– 200g warm water

– 20g cane sugar

– 6.5g dry baker’s yeast

– 1 pinch salt

– 1 tablespoon olive oil

To serve

– 1 small carrot

– 1 spring onion stalk

– 1 small cucumber

– Coriander

– Sesame seeds

Course

1/ Preparing the pulled pork

– Preheat oven to 150°C

– In a bowl, mix the tomato paste with the paprika, honey, cider vinegar, soy sauce and Worcestershire sauce.

– Place pork in an ovenproof casserole dish. Brush the pork with all the sauce.

– Add the glass of water to the bottom of the casserole, along with the stock cube and garlic cloves.

– Cover and bake for 4 hours.

2/ Prepare the gua bao (2 hours after starting to cook the pork)

– Mix lukewarm water with sugar and yeast. Leave to foam for 10 minutes.

– Place the flour, salt and olive oil in the bowl of a food processor. Pour the water/yeast mixture over the flour and mix at low speed. When the mixture is smooth, increase the speed a notch and knead for 10 minutes.

– Gather the dough into a ball and double its volume in a bowl covered with a tea towel. Allow about 1h30.

– Cut dough into 8 equal balls, shape into balls.

– Roll out each ball into an oval.

– Place a lightly oiled square of parchment paper over half the oval and fold the other half over it. Place the dough on another square of parchment paper, and place on a baking sheet or tray.

– Repeat with the remaining dough balls.

– Cover with cellophane or a tea towel and leave to rise again for 30 minutes.

3/ Preparing the garnish

– Peel and grate the carrot

– Wash the cucumber and slice thinly, as well as the spring onion.

– Rinse and dry the coriander

– Remove the pulled pork from the pan and scrape the meat with a fork to shred it. Mix the meat with the rest of the sauce (you can reduce it over high heat for 5 minutes if it’s too liquid).

4/ Cooking and garnishing the gua bao

– Bring a large pot of water to the boil. Place your bao in a steamer basket and cook for 10 minutes over medium heat (the water should not boil too much). Garnish the still-warm gua bao with pulled pork and raw vegetables. Serve with sesame seeds and coriander. Enjoy with our Crémant de Bourgogne Grande Cuvée Sélection.