PREPARATION

• 1 In a stand mixer, mix all the dough ingredients for 10 minutes with hook and low speed until it gets a elastic, smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing.


• 2 When the dough is about 1.5 times in size, transfer out and re-knead until smooth in surface again. Then divide into 8 portions. Knead each of the portions until they are smooth. Roll each of the balls to an oval like shape.


• 3 Slightly dust the oval and fold the dough over by the middle. Place them in steamer, turn up the heat on medium for 2 minutes, turn off the fire and wait for 15 minutes. Re-start the fire and steam the buns for 10 minutes after the water boils.


• 4 Cut the pork belly into large slabs. Place in a pot with enough cold water, bring to a boil and continue cooking for 1 minute.


• 5 Transfer out, drain and clean. Heat 1 tablespoons of oil in a wok and then fry the pork belly until browned. Transfer to a simmering pot, add all the other ingredients and enough water except fried shallots, bring to a boil and continue cooking for around 1 hour. Add fried shallots and continue simmering until the pork belly becomes really soft.


• 6 Add braised pork and fresh coriander leaves onto the buns and serve immediately and Enjoy!