Step 1

Dissolve the sugar in the vinegar in a bowl.

Step 2

Finely slice the cucumber, either using a sharp knife or a mandoline slicer.

Step 3

Mix the cucumber through the pickling liquid.

Step 4

Set aside for at least 10 minutes.

Step 5

Just before serving, drain the pickling liquid and gently squeeze the cucumbers to release any excess liquid.

Step 6

Dissolve the sugar in the vinegar in a bowl.

Step 7

Julienne the carrots, either using a sharp knife, mandoline slicer or julienne peeler.

Step 8

Mix the carrots through the pickling liquid.

Step 9

Set aside for at least 10 minutes.

Step 10

Just before serving, drain the pickling liquid and gently squeeze the carrots to release any excess liquid.

Step 11

In a small saucepan, mix the hoisin sauce and Sriracha sauce together.

Step 12

Heat gently over medium heat until it has warmed through.

Step 13

Serve the sauce warm.

Step 14

To make your own homemade Steamed Bao Buns, please see my recipe for bao buns with step-by-step photos.

Step 15

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving.

Step 16

Allow about 3 buns per person as a main meal.

Step 17

The pork should be served warm, so reheat the pork as necessary. I generally wrap the work in foil and reheat in a hot oven.

Step 18

Thinly slice the pork, allowing about 3-5 slices per bun.

Step 19

Split open the freshly steamed bao buns.

Step 20

Spread both sides of the bun with the Spicy Hoisin Sauce.

Step 21

Layer some slices of Chinese Barbecue Pork inside the bun.

Step 22

Top with some slices of Quick Pickled Cucumbers and some Quick Pickled Carrots.

Step 23

Garnish with spring onions (scallions), coriander (cilantro) and Pickled Chillies (optional).

Step 24

Serve immediately.