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Gua Bao – Pulled Pork Steamed Buns

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500 g low gluten flour
½ tsp bicarb soda
5 g active dry yeast
250 g lukewarm water
30 g sugar
1 kg pork shoulder or Boston butt, skin removed
4 cloves garlic, peeled and roughly crushed with the back of a knife
3 slices ginger
2 dried red chillies
1 cup shao hsing
60 ml (4 tbsp) dark soy sauce
60 ml (4 tbsp) light soy sauce
4 star anise
1 tsp five spice powder
3 spring onions, cut into 2"lengths
3 tbsp sugar
3 small Lebanese cucumbers
1 tbsp sea salt flakes (use ⅓ tbsp if using table salt)
2 tbsp sugar
6 spring onions, thinly sliced into rounds
2 tbsp grated ginger
45 ml (3 tbsp) Chinkiang vinegar
30 ml (2 tbsp) light soy sauce
30 ml (2 tbsp) water
15 ml (1 tbsp) grapeseed, or other neutral oil
1 tsp sesame oil
½ cup roasted salted peanuts
1½ tbsp sugar
coriander, torn into small sprigs

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