To make the filing for the steamed buns, combine the rice wine, sesame oil, soy sauce, rice vinegar and reserved marinade. Heat one teaspoon olive oil in a pan and over a moderate-high heat, add the reserved pulled pork and a third of the wet mixture. Cook until most of the liquid has evaporated, but the pork is still moist. Remove from the heat and stir in the finely diced daikon.
The remaining sauce can be heated in the same pan, along with the remaining two teaspoons olive oil and cooked for 5 minutes until it has cooked down to a thick syrup. Remove from the heat and allow to cool, then reserve in a squeezy bottle.
When ready to fill the buns, take one dough portion at a time and roll out only the outside parts of the ball of dough, leaving a large lump in the centre.
Use the palm of your hand to apply pressure to the centre lump, compressing it slightly to 1cm high, keeping the outer parts as thin as possible.
Spoon a portion of the pulled pork filling on top of the slightly raised centre and fold over one of the thinner outer edges to cover the pork.
Work your way around the dough until all the thin, outer pieces of dough have been folded in onto the centre, essentially enclosing the filling with the dough.
Twist off and trim the remaining edges of dough where the pieces joined, so you are left with a round, filled bun.
Cut out small squares of parchment paper and place each bun onto a parchment square and place into the steamer.
Steam for 15 minutes or until the buns double in size and the filling has sufficiently warmed through.
Create a small hole in the bottom of the buns using the tip of the squeezy bottle, then fill each bun with a small amount of sauce. To garnish and serve, brush the top of each warm bun a little sweet chilli sauce and gently top with a pinch of crispy pork garnish.