Ingredients

• 1 kg Pork shoulder
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Fresh grated ginger
• 125 ml Maple syrup
• 60 ml Soy sauce
• 30 ml Rice vinegar
• 250 ml Chicken broth
• 1 tsp Five-spice powder
• 350 g All-purpose flour
• 7 g Active dry yeast
• 30 g Sugar
• 5 g Salt
• 180 ml Lukewarm water
• 15 ml Vegetable oil
• 250 g Green cabbage
• 1 large Carrot
• 0.5 tsp Crushed juniper berries
• 1 tbsp Dijon mustard
• 2 tbsp Fresh cilantro
• to taste Sriracha sauce

Instructions

1. 1

   For the Pulled Pork: In a slow cooker or oven-safe pot, combine the pork, chopped onion, minced garlic, grated ginger, maple syrup, soy sauce, rice vinegar, chicken broth, and five-spice powder. Cook on low for 6-8 hours (slow cooker) or in the oven at 150°C (300°F) for 3-4 hours, until the pork shreds easily with a fork. Remove the pork and shred it. Reduce the cooking liquid over medium-high heat until thickened, then stir in the shredded pork.

2. 2

   For the Boreal Slaw: Grate or finely shred the cabbage and carrot. In a bowl, whisk together the maple syrup, rice vinegar, Dijon mustard, vegetable oil, and crushed juniper berries. Pour the dressing over the vegetables and mix well. Let it rest in the fridge for at least 15 minutes for the flavors to develop.

3. 3

   For the Bao Dough: In a large bowl, mix the flour, yeast, sugar, and salt. Add the lukewarm water and vegetable oil. Knead for about 8-10 minutes until the dough is smooth and elastic. Cover the bowl with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.

4. 4

   Shape and Steam the Bao Buns: Punch down the dough and divide it into 8-10 equal balls. On a lightly floured surface, roll out each ball into an oval about 10 cm (4 inches) long. Lightly brush half of the oval with vegetable oil, then fold the dough in half. Place the shaped buns on small squares of parchment paper. Let them rise a second time for 20-30 minutes.

5. 5

   Steam the Bao: Arrange the bao buns in a steamer basket, leaving space between them. Steam for 10-12 minutes, until puffed and fluffy. Repeat with the remaining buns.

6. 6

   Assembly and Serving: Carefully open each steamed bao bun. Generously fill with maple pulled pork, then add a good portion of boreal slaw. Sprinkle with fresh chopped cilantro and, if desired, a drizzle of Sriracha sauce. Serve immediately.