Pork Steam Buns with Cucumber Salad

Steps

1. BBQ hot plate or grill to high (if using).
2. Make 3 large, equal sized balls of foil and arrange in a triangle at the bottom of a large pot. Line a small, heat-proof plate with baking paper and place buns on top, overlapping slightly in a circular fashion with baking paper in between (baking paper is essential so buns don’t touch, see image).
3. Place plate on top of foil balls, and fill pot with water to just below plate. Bring to a boil on high heat. Reduce to a simmer, cover with a tight-fitting lid and steam for about 10 minutes, until buns are warm and fluffy.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Pat pork dry with paper towels and season with salt and pepper. Cook pork for 4-5 minutes each side (depending on thickness), until just cooked through. Remove from pan and cover with foil to rest for 2-3 minutes.
5. While pork cooks, prepare cucumber salad. Very thinly slice cucumber, courgette and spring onions. Add to a medium bowl, along with all remaining cucumber salad ingredients. Stir to combine and season to taste with salt and pepper.
6. Once pork has rested, slice very thinly against the grain.
7. divide steam buns between plates. Open buns, dollop with hoisin sauce and top with pork, cucumber salad and picked coriander. Serve any remaining cucumber salad on the side.