Directions

Prepare the Ham Hock

1. Fill a large pot with boiling water and add the ham hock, along with mustard seeds, crushed chillies, fresh chilli, ginger, a tablespoon of Scotch Bonnet Chilli Jam, bay leaves, rosemary, onion, and salt.

2. Simmer on low heat for around 3 hours, or until the ham is tender and easily pulls apart.

3. Take the ham out of the pot before shredding with two forks until finely pulled, then stir in more of the reduced stock from the pot for added flavour.

Prepare the Sprout Slaw

1. Finely chop the cabbage and Brussels sprouts, then transfer them to a large mixing bowl.

2. Add sesame seeds, mayonnaise, a tablespoon of Scotch Bonnet Chilli Jam, mirin, chopped gherkins, and a pinch of salt. Mix thoroughly until well combined.

3. Set the slaw aside to allow the flavours to meld while you prepare the bao buns.

Make the bao buns

1. In a large mixing bowl, combine the flour, baking powder, ½ teaspoon of salt, milk, and water. Stir the ingredients together until a smooth dough forms.

2. Place the dough onto a floured surface and knead it for 10-15 minutes until it is smooth and elastic. Transfer to a lightly greased bowl, cover with a damp cloth, and leave it in a warm spot for about 2 hours, or until it has doubled in size.

3. Shape the dough into a long, uniform cylinder approximately 3cm thick. Slice the cylinder into 18 even pieces, each about 3cm wide. Using your hands, roll each piece into a smooth ball and allow them to rest for 2-3 minutes.

4. Flatten each ball into an oval about 3-4mm thick using a rolling pin. Lightly brush the surface of the oval and a chopstick with oil. Place the oiled chopstick across the center of the oval, fold the dough over it to form a fold, and carefully slide the chopstick out to create the signature bun shape.

5. Cut 18 squares of baking parchment and place a bun on each. Arrange the buns on a baking tray, cover them with a clean tea towel, and let them rest in a warm spot for approximately 1 hour and 30 minutes, or until they have risen and doubled in size.

6. Heat a large steamer over medium-high heat. Steam the buns in batches for approximately 8 minutes until they are puffed and cooked through.

Assemble the bao buns

1. To assemble, gently open your freshly steamed bao buns and layer in the tender ham hock, crunchy sprout slaw, and a sprinkle of chopped spring onions.

2. Finish with a generous drizzle of Scotch Bonnet Chilli Jam for an extra kick.

3. Enjoy straight away and thank us later.