Honey pork with coconut buns and pickled vegetables

• 2.2kg boneless pork shoulder, rind and excess fat removed
• 1 tablespoon finely grated fresh ginger
• 3 garlic cloves, crushed
• 1 brown onion, thinly sliced
• 2 tablespoons soy sauce
• 250ml (1 cup) salt-reduced chicken stock
• 2 tablespoons honey
• 2 green shallots, shredded, to serve
• Fresh red chilli, sliced, to serve (optional)

Coconut buns

• 270ml can Ayam Coconut Milk
• 7g (2 teaspoons) instant dried yeast
• 490g (3 1/4 cups) plain flour
• 2 teaspoons caster sugar
• 1 teaspoon salt
• 50g butter, at room temperature, chopped
• 1 egg
• 125ml (1/2 cup) Ayam Coconut Milk, extra
• 1 tablespoon desiccated coconut
• 1 tablespoon sesame seeds
• 1/2 teaspoon sea salt

Pickled vegetables

• 1 Lebanese cucumber, halved, deseeded, thinly sliced
• 2 small carrots, peeled, cut into matchsticks
• 1 small bunch radishes, thinly sliced
• 185ml (3/4 cup) rice vinegar
• 1 tablespoon caster sugar
• 2 teaspoons salt