Sticky pork belly bao buns

• sunflower oil↗1 tbsp tbsp
• piece boneless pork belly800g g

  cut into thick slices

• light muscovado sugar↗4 tbsp tbsp
• garlic cloves↗3

  sliced

• ginger↗thumb-sized piece

  sliced

• star anise2
• Shaosing rice wine100ml ml
• dark soy sauce↗2 tbsp tbsp
• Chinese five-spice powderlarge pinch of
• plain flour↗250g g

  plus extra for dusting

• white caster sugar↗1 tbsp tbsp
• baking powder↗1 tsp tsp
• fast-action dried yeast↗2 tsp tsp
• milk↗50ml ml
• sunflower oil↗1 tbsp tbsp

  plus extra for greasing

• roasted peanuts↗handful
• togarashi spice mix↗1 tsp

  (see tip below)

• coriander

  leaves

• cucumber↗

  batons

• shredded spring onion

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish over a medium-high heat. In batches, brown the pork belly well, then transfer to a plate. Tip the sugar into the dish and cook over a medium heat until starting to dissolve and caramelise, then quickly stir in the garlic, ginger and star anise, and cook for 1 min.

2. 2

   Carefully pour in the rice wine and soy sauce – watch out, it will spatter – and simmer to dissolve the sugar. Stir the pork into the caramel to coat, then add 100ml water and the five-spice, and bring to a simmer. Put the lid on and cook in the oven for 1 hr 30 mins. Remove from the oven, uncover, put on a high heat to simmer and reduce the sauce until sticky. Can be prepared up to 2 days ahead and chilled. Reheat with a splash of water.

3. 3

   To make the chilli peanuts, mash most of the peanuts using a pestle and mortar, then add the rest of the nuts and roughly crush for a chunky texture. Stir through the togarashi powder. Can be made 2 days ahead and stored in an airtight container.

4. 4

   For the buns, tip the dry ingredients and a large pinch of salt into a food mixer fitted with a dough hook. Pour in the milk, oil and 100ml tepid water, and work the mixture for about 10 mins until smooth and elastic. Transfer to a greased bowl, cover with cling film and leave to double in size (for about 1 hr)

5. 5

   Tip the dough onto a floured surface and roll into a sausage shape. Cut the sausage into 10 equal portions. Roll each portion into a bun, then use a rolling pin to roll each bun out into an oval. Lightly grease each one, then fold them over a greased chopstick or skewer and place on a lightly oiled baking tray to rest for 1 hr or until doubled in size. Remove the chopstick or skewer before steaming.

6. 6

   Heat a steamer and steam the buns on circles of baking parchment in batches for about 10 mins until puffed up. Split the buns and stuff each one with a slice or two of the pork, drizzled with some of the sauce. Scatter over some coriander, cucumber and spring onions, then sprinkle with the crushed nuts and tuck in.