Chinese Braised Pork Sliders (扣肉包)

Ah, this dish reminds me of funerals! Whenever there was a funeral, they would serve these buns with the braised pork. They are unbeatable and super delicious.

I make my own buns, and often without any fats in the buns just because I thought they hold better without. Chinese like our buns very white, and therefore these are often made with bleached flour, often Hong Kong flour. Hong Kong flour or bleached flour is not easily found in western countries, so use just plain flour or biscuit flour as an alternative.

To make them look really restaurant-worthy, make sure all the ingredients in the bun is white, except for the yeast.

As for the braised pork, I added cumin seeds to the mix to make it more punchy, and to make it less sinful, I serve these to my children with lettuce.  Enjoy! These are really the best!