Ingredients

• 2.2kg boneless pork shoulder, rind and excess fat removed
• 1 tablespoon finely grated fresh ginger
• 3 garlic cloves, crushed
• 1 brown onion, thinly sliced
• 2 tablespoons soy sauce
• 250ml (1 cup) Massel salt reduced chicken style liquid stock
• 2 tablespoons honey
• 2 green shallots, shredded, to serve
• Fresh red chilli, sliced, to serve (optional)

Coconut buns

• 270ml can Ayam Coconut Milk
• 7g (2 teaspoons) instant dried yeast
• 490g (3 1/4 cups) plain flour
• 2 teaspoons caster sugar
• 1 teaspoon salt
• 50g butter, at room temperature, chopped
• 1 egg
• 125ml (1/2 cup) Ayam Coconut Milk, extra
• 1 tablespoon desiccated coconut
• 1 tablespoon sesame seeds
• 1/2 teaspoon sea salt

Pickled vegetables

• 1 Lebanese cucumber, halved, deseeded, thinly sliced
• 2 small carrots, peeled, cut into matchsticks
• 1 small bunch radishes, thinly sliced
• 185ml (3/4 cup) rice vinegar
• 1 tablespoon caster sugar
• 2 teaspoons salt

Method

• Step 1 Preheat oven to 160C/140C fan forced. Place pork in a heavy roasting pan with a lid. Combine ginger and garlic in a bowl. Rub over pork. Top with onion. Pour over soy sauce. Pour stock around the pork and drizzle with honey. Cover and bake for 4 1/2 hours or until very tender. Set aside for 10 minutes to cool slightly. Remove any excess fat. Shred meat and place in a bowl. Drizzle with juices.
• Step 2 To make the buns, grease and line a 26cm (base measurement) round ovenproof dish with baking paper. Place the coconut milk in a heatproof bowl. Microwave on High for 1 minute or until warm. Add the yeast and stir to combine. Set aside.
• Step 3 Place flour, sugar, salt and butter in a large bowl on a stand mixer. Add egg and yeast mixture and beat on low, until just combined. Increase the speed to medium-low and beat for 3 minutes or until dough is smooth and slightly sticky. Turn the dough onto a lightly floured surface. (If very sticky, add a little flour and knead until just smooth). Place in a greased bowl. Cover and set aside in a warm place for 40 minutes to prove or until doubled in size.
• Step 4 Punch the dough down. Turn onto a work surface and gently knead for a few seconds until smooth. Divide dough into 12 even portions and roll into balls. Arrange the balls in the greased dish. Cover loosely. Set aside in a warm place for 30 minutes to prove.
• Step 5 Preheat oven to 190C/170C fan forced. Lightly brush the buns with extra coconut milk. Pour any remaining coconut milk over the buns. Combine desiccated coconut, sesame seeds and salt in a bowl. Sprinkle over the buns. Bake for 20-25 minutes or until golden brown and cooked through. Set aside for 10 minutes to cool slightly.
• Step 6 Meanwhile, for the pickled vegetables, place vegetables in a heatproof bowl. Place the vinegar, sugar and salt in a small saucepan over medium heat. Cook, stirring, for 3-4 minutes or until sugar dissolves. Set aside to cool. Pour over vegetables. Stand for 10 minutes.
• Step 7 Serve the buns with the shredded pork, shallots, pickled vegetables and chilli, if using.