- In a bowl, add the shredded carrots and cover with ⅓ cup salt and mix through. Allow to sit for 15 mins. Squeeze out the liquid and rinse under water.
- Add the carrots into a bowl and pour in enough vinegar to submerge the carrot. Add in the sugar and remaining salt and stir to dissolve. Allow to sit for 20 mins.
- In a steamer, steam the bao buns until they are light and fluffy.
- Spoon some of the pulled pork in to the bun and then top with the pickled carrots, julienned cucumber and chillies.