Ingredients

• Pork belly 500g (带皮五花肉)
• All-purpose flour 300g (中筋面粉)
• Active dry yeast 3g
• Warm water 180ml
• Soy sauce 3 tbsp (45ml)
• Dark soy sauce 1 tbsp (15ml)
• Shaoxing wine 2 tbsp (30ml)
• Rock sugar 30g
• Ginger 5 slices
• Scallions 2 stalks
• Star anise 2 pieces
• Cinnamon stick 1 small piece
• Bay leaves 2 leaves
• Sichuan peppercorns 1 tsp

Steps

1. Prepare the pork: Cut 500g pork belly into 3cm cubes. Blanch in cold water with 2 ginger slices and 1 tbsp cooking wine. Skim foam, rinse with warm water, and drain (this step removes gamey taste).
2. Caramelize sugar: Heat a little oil in wok, add 30g rock sugar, stir on low heat until melted and amber colored (do not burn or it will taste bitter).
3. Braise the pork: Add blanched pork to caramelized sugar, stir to coat. Add 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Shaoxing wine, remaining ginger, scallions, star anise, cinnamon, bay leaves, and Sichuan peppercorns. Add enough hot water to cover pork.
4. Slow cook: Bring to boil, then reduce to low heat. Cover and simmer for 1.5-2 hours until meat is tender and can be easily pierced with chopsticks.
5. Reduce sauce: Uncover, increase to medium heat to thicken sauce. Do not reduce too much - keep some sauce for assembling.
6. Make dough: Mix 300g flour and 3g yeast in a large bowl. Gradually add 180ml warm water (about 35°C), stirring until shaggy dough forms.
7. Knead dough: Knead into smooth dough, cover with damp cloth, let rise in warm place for 1-2 hours until doubled in size.
8. Shape buns: Punch down risen dough, divide into 8-10 pieces. Roll each into round disc about 10cm diameter, thicker in center and thinner at edges.
9. Cook buns: Heat dry skillet on medium-low heat. Cook each bun 2-3 minutes per side until lightly golden. Then stand buns on edge against pan to crisp the sides.
10. Assemble: Slice cooked bun horizontally (do not cut completely through). Fill with braised pork, drizzle with some braising sauce. Add chopped green pepper or cilantro if desired.