Secure each bun with a bamboo skewer if using.

Stuff each steamed bun with a slice of pork belly and the mango salad. Slice warm pork belly into strips 5cm wide and 0.5cm thick. To serve, re-steam steamed buns until warm. Then toss through the mint and coriander. Use your hands to squeeze the mixture (slightly bruising the green mango). For the mango salad, place all ingredients except the mint and coriander in a large bowl. Cover with foil and roast in the oven for 3 hours, basting every 30 minutes. Place pork in a roasting dish and pour over the red curry sauce. Rinse the cure off the pork belly and pat dry with paper towel. Simmer for 5 minutes then remove from heat.

Then add the dried herbs and chillies and the drained bamboo shoots. Pour in the coconut milk and 1 cup of water. Heat vegetable oil over medium heat and fry the Thai red curry paste for about a minute. Cover with plastic wrap and leave to cure in the fridge overnight. For the pork belly, combine the sugar and salt, then rub the mixture over the pork belly. You will have double the amount required for this recipe but reserve the remainder in the freezer for another time. Buns can be frozen at this point and re-steamed when ready to serve.

When water boils, place a batch of buns into a bamboo steamer (don’t overcrowd) and steam for 12 minutes. Fill a wok 1/3 full with water and place over high heat. Cover with cling film and set aside in a warm place for 30 minutes. Place each dough ball on a square of baking paper. Empty dough onto oiled surface and divide it into 30 balls. Transfer to a lightly greased mixing bowl, cover with cling film and set aside in a warm place for 90 minutes or until doubled in size. Transfer dough to a work surface lightly greased with oil and knead for 5 minutes until smooth. Dough should be a little sticky to the touch. Continue kneading until dough starts to come together.

Set motor running and slowly add yeast mixture. Place flour, sugar, baking powder and milk powder in the bowl of a stand mixer fitted with a dough hook. For the steamed buns, place yeast and 1 cup luke-warm water in a bowl and set aside for 2 minutes.

Marion grasby pad thai