Step 1

Soak the pork belly with clean water for around 2 hours. Change water twice during the process.

Step 2

Prepare a glaze and then wrap all the spices. Seal with a rope.

Step 3

In a large pot, add pork belly, the spice bag, ginger, crystal sugar, green onions, salt and dark soy sauce. Pour enough water to cover the pork belly.

Step 4

Bring all the content to a boiling and then slow down the fire to simmer for around 2 hours.

Step 5

Turn off the fire and then soak the pork belly within the soup for at least 2 hours. Reheat it before assembling.

Step 6

Mix instead yeast with flour. And then stir the water in. Stir the flour with chop sticker or similar things during the process. Knead the dough until smooth. Cover with a wet cloth or plastic wrap to rest for around 30 minutes to 45 minutes depending on your temperature until the dough is 1/3 bigger than the previous one. (The surface is completely smooth but there is no Honeycomb texture inside).

Step 7

Knead the dough again to pinch the air out. Then roll the dough into a uniform long log around 5 cm in diameter. Cut the long log into 6 equal portions.

Step 8

Get on portion and then shape it into long log. Roll it out to a long facet. Roll the facet up like the pictures. Suck the very ending in one end of your roll. Press it down slowly. Turnover and roll out to a bread until 1.5 cm thick. Shape it to a bowl with a hand.

Step 9

Heat up a pan. Place the bowl shaped dough in to fry until slightly brown over medium fire(less than 1 minute). Turn over to fry the second side.

Step 10

Repeat the process to finish all the buns. Preheat oven to 190 degree C.

Step 11

Transfer the bread (Baijimo) to a baking sheet. Bake for 10 minutes so the breads are completely cooked through.

Step 12

Transfer the meat out and finely minced. If you like, you can add chopped coriander and cumin powder.

Step 13

Cut 2/3 of the bun from the middle. Lay minced pork and other ingredients within the bun.

Step 14

Serve warm!