Gua Bao (Pork Belly Buns)

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1. 1Step 1: Cut the pork belly into 8 rectangle pieces.
2. 2Step 2: Heat oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.
3. 3Step 3: Add ginger, spices, sugar, dark & light soy sauce. Pour in boiling water (just enough to cover the meat).
4. 4Step 4: Turn the heat down low. Leave to simmer for about 1 hour until the meat becomes very tender.
5. 5Step 5: IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
6. 6Step 6: IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder and sugar in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
7. 7Step 7: Divide the dough into 8 pieces. Roll each piece into a ball.
8. 8Step 8: Press the ball with the palm of your hand. Flatten it with a rolling pin into an oval shape.
9. 9Step 9: Fold the dough lengthways and place a piece of parchment paper in between.
10. 10Step 10: Place the buns in the steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each one.
11. 11Step 11: Leave to rest for around 30 minutes. Well-rested buns should be slightly bigger but not double the size.
12. 12Step 12: Place the steaming basket onto a pot/wok filled with cold water. Start cooking over high heat.
13. 13Step 13: Turn down to medium-low once the water is at a full boil. Count 10 mins from this moment.
14. 14Step 14: Open up one bun. Place in coriander, then a piece of pork belly, top with kimchi, crushed peanuts and fresh chillies.
15. 15Step 15: You may keep cooked buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat in the steamer. It takes about 4 minutes for fridge-kept ones or 6 minutes for frozen ones (no need to defrost). It’s not recommended to freeze uncooked buns.
16. 16Step 16: You may also braise the pork belly in advance. Keep it along with the remaining liquid in the fridge for up to 4 days or in the freezer for 2 months. Reheat in a pan until piping hot.