Slow-cooked pork doughnuts

Ingredients

• 1–2 sprigs of coriander, leaves finely sliced
• 200 g shredded slow-cooked pork
• 2 tbsp bacon jam 
• 1 tbsp hoisin sauce
• 1 tsp Sriracha sauce
• 1 tbsp brown sugar
• 12 proved doughnuts (sphere shaped)
• vegetable oil, to fry
• cinnamon sugar, to dust
• 2–3 tbsp strawberry jam

Instructions

1. In a bowl, combine coriander, shredded pork, bacon jam, hoisin and Sriracha sauce and brown sugar. Stir to create a paste.
2. Gently tear a hole in the base of a doughnut and spoon about ½ tbsp pork paste into the well. Using your finger, run some water around the edge and pull the dough back over, ensuring it is closed.
3. Gently roll doughnut in your palms to smooth out any notches and make sure the dough has come back together properly. Repeat with remaining doughnuts and paste.
4. Pour enough oil in a large saucepan to cover doughnuts. Preheat oil to 180°C.
5. Gently place the doughnuts, a few at a time, in oil. Use a chopstick to gently turn doughnuts around in the oil. Cook on one side for 2–3 minutes, then turn to finish cooking. Remove doughnuts from oil and dust in cinnamon sugar.
6. Using a marinade syringe, inject a small amount of strawberry jam into the centre of each of the doughnuts. Serve while still warm.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.