Bao buns with slow-cooked hoisin pork

It’d be wrong to play favourites among our dinners but just quietly, this one’s up there – juicy, slow-roast shredded pork, marinated in ginger, garlic and home-made hoisin then folded through with spring onions and coriander ready to stuff into satiny soft bao buns. It’s a little bit Taiwanese, a little bit contemporary Australian – and a lot of fun to eat.