1. In a zip lock bag, place the hoi sin, honey, soy, wine, spice powder and pork fillet, and squish to combine. Place into the refrigerator for 2 hours.
  2. To make the dough, place the water, yeast, sugar, salt, oil and flour into the bread maker tin and select the ‘DOUGH’ setting and allow to knead.
  3. Preheat a fan forced oven to 200°C and line a baking tray with canola oil spray and baking paper. Place the pork onto the oven tray, preserving the marinade, and into the oven for approximately 30 minutes, turning over half way through cooking time.
  4. Remove from the oven and then cover and rest for 10 minutes. Cut into small cubes and set aside for the bun filling. Reduce the marinade in a small pot until only half of the quantity remains. Pour marinade over pork and stir through the spring onions.
  5. Place the dough onto a lightly floured bench top and gently knead until smooth. Cut into 20 dough balls, of approximately 50g each. Roll each into a ball and then roll out to 10cm flat rounds.
  6. Place 1 heaped tablespoon of mixture into the centre of each dough round and gently bring in all of the sides to the centre and pinch together. Place each, knot side down on a small square of baking paper and allow to stand for 10 minutes.
  7. Steam using an electric steamer for 15 minutes or until a skewer can be removed cleanly.


ALTERNATE APPLIANCE: Using a rice cooker, place the uncooked pork buns in the rice cookder steamer basket and cook for 10-15 minutes.