Bao Buns

INGREDIENTS:

For the pork belly

• 900g (2 lb) of skin-on pork belly, sliced into 2/3 inch thick slaps
• 1/3 cup of roughly chopped shallot
• 3 tbsp of roughly diced garlic
• 1 tbsp of minced ginger
• 1 star anise
• 1/2 tsp of five-spice powder
• 1/2 tsp of white pepper
• 1 small stick of cinnamon
• 2 pieces of bay leave
• 2.5 tbsp of sugar
• 1/4 cup of Chinese cooking wine
• 1/4 cup of soy sauce
• 1 tbsp of dark soy sauce
• 600g (2.5 cups) of water

For the mustard green

• 2-3 tbsp of pork belly fat from the braising liquid
• 226g (8 oz) of pickled mustard green, diced

For the peanut powder

• 1/3 cup of roasted peanut
• 3 tbsp of sugar

For the steamed lotus bun (makes 12 buns)

• 400g (2.5 cups) of all-purpose flour
• 25g (2 tbsp ) of sugar
• 210g (3/4 cups + 2 tbsp) of lukewarm water
• 6g (2 tsp) of yeast

Others for garnish

Diced cilantro

Diced chili