Dissolve the sugar in the vinegar in a bowl.

Finely slice the cucumber, either using a sharp knife or a mandoline slicer.

Mix the cucumber through the pickling liquid.

Set aside for at least 10 minutes.

Just before serving, drain the pickling liquid and gently squeeze the cucumbers to release any excess liquid.

Dissolve the sugar in the vinegar in a bowl.

Julienne the carrots, either using a sharp knife, mandoline slicer or julienne peeler.

Mix the carrots through the pickling liquid.

Set aside for at least 10 minutes.

Just before serving, drain the pickling liquid and gently squeeze the carrots to release any excess liquid.

In a small saucepan, mix the hoisin sauce and Sriracha sauce together.

Heat gently over medium heat until it has warmed through.

Serve the sauce warm.

To make your own homemade Steamed Bao Buns, please see my recipe for bao buns with step-by-step photos.

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving.

Allow about 3 buns per person as a main meal.

The pork should be served warm, so reheat the pork as necessary. I generally wrap the work in foil and reheat in a hot oven.

Thinly slice the pork, allowing about 3-5 slices per bun.

Split open the freshly steamed bao buns.

Spread both sides of the bun with the Spicy Hoisin Sauce.

Layer some slices of Chinese Barbecue Pork inside the bun.

Top with some slices of Quick Pickled Cucumbers and some Quick Pickled Carrots.

Garnish with spring onions (scallions), coriander (cilantro) and Pickled Chillies (optional).

Serve immediately.