Proceedings

For buns:

In a small bowl, mix active dry brewer’s yeast with a little warm water and sugar. Let it sit for about 5-10 minutes until it becomes foamy.In a large bowl, sift the flour and add the salt. Form a hollow in the center and pour in the activated yeast and oil.

Mix the ingredients with a spatula or fork until they begin to form a mass. Transfer the dough to a lightly floured work surface and knead for about 8 to 10 minutes until smooth and elastic.Place the dough in a bowl lightly greased with oil, cover with a damp tea towel, and let rise in a warm place for about 1 to 2 hours, or until it doubles in volume.Transfer the risen dough to the work surface and divide into 8 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with baking paper, leaving space between them and create space to open them up using the baking paper.Cover the buns with a damp tea towel and let rise for an additional 30-45 minutes, until they become slightly puffy. Preheat the oven to 180°C and brush the buns with a little water to give them a nice golden color. Bake for about 12-15 minutes, or until the buns are golden brown on the surface and sound hollow when tapped on the base.

For the sweet and sour peppers

In a saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring until the sugar and salt have completely dissolved. Add the bell pepper strips and lower the heat. Let simmer for about 10 to 15 minutes until the peppers are tender but still slightly crisp. Remove them from the liquid and let them cool completely. Store the peppers and liquid in a container until ready to serve.Heat the pulled in the microwave for 5 minutes at 800 watts and mix well.Now it is time to assemble the bun. Once the baking paper has been removed to hold the space while cooking, add the pulled pork, sweet and sour peppers, and mustard.

You may serve!