In a large frypan, heat a glug of oil and add the pork and sear until brown all over. Place the pork into a slow cooker.
Add half of the pomegranate juice to deglaze the pan, scraping any left over pork. Add the shallot, garlic, ginger, Chinese five spice and let reduce slightly. Add the sugar, soy sauce, plum jam and remaining pomegranate juice. Stir to combine and pour over the pork in the slow cooker. Spoon the marinate over the top to ensure the pork is completely coated, place the lid on top and let cook on low for 8-10 hours or over night.
Once the pork has cooked, remove from the slow cooker and place onto a large plate or wooden chopping board and use two forks to gently pull the pork apart. Skim any fat off the marinade sauce, and place the remaining juices into a saucepan and heat on medium until slightly reduced. Pour a couple of spoonfuls over the pork and mix well. This can all be done the day before to save time.
For the buns, in a large freestanding mixing bowl, add flour, sugar and ½ tsp salt. Dissolve yeast and a pinch of salt in 1 tbsp warm water and add to the flour. Add the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
Using a dough hook, knead for 10-15 minutes, or alternatively knead by hand on a lightly floured surface. The dough should be smooth after this time. Remove the dough from the bowl, lightly grease the bowl with oil and place the dough back in. Cover with a damp tea towel and let rise for 2 hours or until doubled in size in a warm spot.
After this time, knead the dough again in the mixer for another 5 minutes, sprinkling in the baking powder. Remove from the bowl and lightly flour the work bench. Roll the dough into a long sausage shape about 3cm thick and cut into 3 cm blocks. Roll each one into a small ball and leave to rest for 2-3 minutes.
Using a rolling pin, roll out each ball into an oval shape and brush one half of the dough with oil and fold over. Transfer the buns to a baking tray lined with baking paper and cover with a clean tea towel and leave to prove for a further 1.5 hours. After this time they should have doubled in size.
When the buns are almost done proving, start making the coleslaw. In a separate mixing bowl, add grated red and white cabbages and carrot and mix well.
Boil water in a saucepan and place a large bamboo steamer over the top lined with grease-proof liners. Place as many buns in as you can and steam for 8 minutes. Cook in batches, and when each batch is done, spoon a little hoisin sauce, fill with the pulled pork, coleslaw, drizzle with a little Sriracha sauce and top with fresh chives. Serve immediately.
Recipe and Photography by Adeline & Lumiere