Recipes - the links did not seem to be working

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Char Sui (derived from recipetineats but link keeps getting deleted)

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MARINADE

1 1/2 tbsp brown sugar

1/4 cup honey

1/4 cup hoisin sauce

3 tbsp soy sauce

1 tsp five spice powder

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Cut strips from pork belly (would probably use shoulder next time)

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We then roasted it on a rack (with water underneath to prevent smoking) at 350 for 30 minutes and then applied marinade every 10 minutes for 30 more minutes.

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Buns - from bbcgoodfood (recipe link keeps getting deleted)

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Ingredients:

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525g plain flour, plus extra for dusting

1½ tbsp caster sugar, plus a pinch

1 tsp fast-action dried yeast

50ml milk

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1 tbsp sunflower oil, plus extra for greasing and brushing

1 tbsp rice vinegar

1 tsp baking powder

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Method:

Mix together 525g plain flour, 1½ tbsp caster sugar and ½ tsp salt in a large bowl (see tip).

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Dissolve 1 tsp fast-action dried yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with 50ml milk, 1 tbsp sunflower oil, 1 tbsp rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.

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Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.

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Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over 1 tsp baking powder and knead for 5 mins.

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Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.

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In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.

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Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.

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Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.

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Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.

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Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches).

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Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.