I've been making these for a while now. However, I haven't made the bun myself. Either I'd buy them or the pastry chef/baker will do it for me. The bun is so tender, and has such a good mouthfeel.
Here we have slivers of braised pork belly (used sweet soy, hoisin, beef stock, cracked pepper, anise), pickled daikon in turmeric, shredded green papaya, persian cucumbers, watercress, birds eye chili, and tamarind gastrique.
