Saute for 5 minutes, then remove and set aside. Clean the Instant Pot liner and dry. In a medium bowl add mix the water, yeast, and sugar. Slowly add flour to the mixture until it forms a ball. Knead the dough mixture for 5 minutes. Add the salt and continue to knead until the dough is smooth. Heat the oil in a dutch oven or heavy bottomed pan on high heat. Add pork slices and sear on all sides until brown. Then cover it with the reserved pork stock and add all the remaining ingredients for the pork belly. Bring to a boil, reduce the heat to low and simmer for 2 hours. For the dough. In a bowl, combine your flour, yeast, baking powder, sugar, and salt. Then gently pour in your warm milk and stir continuously with a wooden spoon or chopsticks to form a dough. Add more water if the dough is too dry. Transfer your dough onto a floured surface and knead for 10 minutes. Form dough into a ball and place in a glass bowl. Cover with cling film and allow the dough to proof in a warm place for at least 90 minutes, or until it doubles in size. Place dough on a clean, lightly floured surface, and punch it down. Roll out the dough to 4mm (¼ inch) thickness. Increase oven temperature to 300C and turn to grill setting. Place the pork back into the oven on the middle rack and grill, without burning until the skin crackles and turns crisp, about 4-5 minutes. Remove from the oven and set aside to rest for at least 15 minutes. Meanwhile, for the Bao Buns, combine warm water, yeast and sugar into the While your buns are steaming, mix all of the ingredients for the sesame-soy mayonnaise together and set aside. Fry thin slices of Prosciutto di Parma, Speck di Asiago, or bacon in a skillet until crispy and remove to a paper towel-lined plate to drain. Assemble the BLT Pork buns. Remove steamed buns to a platter. Pork belly is a popular meat dish in world cuisine. You can find pork belly all over the world in different cultures — from guo bao (pork belly bao buns) to flæskesteg (Danish pork roast) and Pickle Carrots & Cucumbers. In a mason jar or a large container, add carrots and cucumbers. Add the rest of brine – hot water, vinegar, sugar, salt and coriander seeds. Cover and put in fridge for at least 2 hours. 2. Slow-cook pork belly. Pre-heat oven to 275° F. Lightly season slab of pork belly in salt and pepper. .

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