Pork Asado Rolls

Method

1. Heat the measured oil in a heavy pan over medium-high heat. Brown the pork in two batches for 6–8 minutes each and set aside.
2. Cook onion for 2 minutes and garlic for 30 seconds. Return the pork; add soy sauce, hoisin, vinegar, sugar, star anise, and water. Cover and simmer gently for 60–75 minutes, until fork-tender.
3. Discard the star anise. Lift the pork onto a board and shred it while reducing the sauce in the pan to 1/2 cup. Whisk in the slurry and simmer 1 minute, then return the pork and stir until moist but not dripping. Spread in a shallow container and refrigerate promptly until cold, within 2 hours of cooking or 1 hour above 32°C.
4. Mix the warm milk, water, yeast, and 1 teaspoon measured sugar. Stand for 5–10 minutes until foamy; replace inactive yeast.
5. Combine flour, remaining sugar, and salt. Add the yeast mixture and butter; knead for 8–10 minutes until smooth, elastic, and tacky but clearing the bowl.
6. Cover and rise in a warm place for 60–90 minutes, until doubled. Press out the gas, divide into 12 pieces, round, and rest covered for 10 minutes.
7. Divide the cold filling into 12 portions, about 45–50 g each. Flatten dough into 12 cm rounds, add filling, seal firmly, and set seam-side down on a lined tray.
8. Cover and proof for 30–40 minutes. After 15 minutes, heat the oven to 180°C; the ready rolls are puffy and a gentle press springs back slowly.
9. Brush with egg wash and poke 2–3 small steam vents in each top with a toothpick. Bake for 18–22 minutes, or longer as needed, until deep golden, the bread beside the filling reaches about 90°C, and the centre of the pork filling reaches at least 74°C (165°F).
10. Cool on a rack for 15 minutes before serving so the filling settles without the crust becoming damp.