Emmanuel Duverneau

1: Add pork belly slices to a pan with vegetable stock, minced ginger, minced garlic, rice wine, caster sugar, and a bay leaf. Simmer for 2 hours until tender.

2: Drain the pork and slice into small chunks.

3: For the glaze: Add vegetable oil, salt, pepper, minced ginger, red chili pepper, brown sugar, honey, dark soy sauce, and lemon grass paste to the pan with pork chunks. Cook over high heat for 6-7 minutes.

4: For the bao buns: Add all-purpose flour, cake flour, warm water, sugar, olive oil, instant yeast, and baking powder to a stand mixer. Mix on low until dough forms. Increase speed and mix for 7 minutes, adjusting moisture as needed.

5: Place the dough in a lightly oiled bowl, cover, and let proof until doubled in size (about 90 minutes).

6: Remove the dough and divide in half. Roll each half into a log and divide into 20 pieces. Roll each piece into a ball.

7: Place the dough balls on a lightly floured baking pan, cover, and let proof for 15 minutes.

8: Roll out the dough balls into three-inch rounds and lightly brush with oil. Fold in half and gently flatten.

9: Place the buns on a perforated pan, cover, and let proof for another 15 minutes.

10: Set the steam oven to 210°F on steam mode and steam for 10 minutes, or use the steam basket method.