Gua Bao (Steamed Pork Belly Buns)

Braise the pork belly

Heat the oil in a pot over medium heat, add the rock sugar, ginger and garlic, and fry for two minutes until fragrant, then add the pork belly and sear for three minutes on each side.

Simmer the pork

Add the light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder, star anise and water, bring to a boil, then cover and simmer for sixty minutes until the pork is tender.

Make the bun dough

Mix the flour, yeast and sugar for the buns, stir in the warm milk and oil, and knead for eight minutes until smooth and elastic.

Rise the dough

Cover the dough and let it rise in a warm place for sixty minutes until doubled in size.

Shape the buns

Divide the dough into eight pieces, roll each into an oval about twelve centimetres long, brush the centre lightly with oil, and fold in half to make the classic gua bao shape.

Prove and steam the buns

Let the shaped buns rest for fifteen minutes on small squares of parchment, then steam over high heat for twelve minutes until puffed and glossy.

Slice the pork

Lift the braised pork belly out and slice it into thick pieces that will fit neatly inside a bun.

Assemble and serve

Open each warm bun and fill with a slice of pork, a spoonful of pickled mustard greens, a pinch of sugared crushed peanuts and a few cilantro leaves, and serve immediately.