These warm, fluffy and puffy pork buns filled with a scrumptious stuffing are a treasure all on their own. Follow along with our video!

Preparation

To prepare the filling, combine salt and five spice powder, then season pork belly on all sides with the mixture.

Heat oven to 300°F, and heat an oven-safe pan with a lid on medium heat. 

Place pork belly fat-side down in the dry sauté pan. Sear 2–3 minutes, until fat renders and begins to brown. Brown all other sides, then turn off heat, remove pork from pan and carefully add the water. Return pork to the pan fat-side up and cover with lid. Place in oven and cook for about 2 hours, until a fork is easily inserted and removed from the pork belly—the water should evaporate and only the fat will remain, crisping up the bottom.

Mix together the hoisin sauce, oyster sauce, ginger and garlic. Remove lid from pan and increase oven temperature to 375°F. Brush a generous amount of hoisin mixture on the pork belly and place back in the oven for 7–10 minutes to glaze.

Remove pork from oven and transfer to a rack to drain. Let rest 15 minutes, then slice into ½-inch thick slices and rough chop. Transfer to work bowl and mix with remaining hoisin mixture and scallions. Chill before filling buns.

For the dough, heat milk and water to 100°F. Add sugar and salt and sprinkle with yeast, then let stand 5 minutes.

Place flour in a stand mixer and add the milk mixture. Mix with a dough hook on medium for 7 minutes until dough is smooth and elastic. Turn dough onto a lightly floured work surface and knead 7–8 turns to make a smooth ball. Transfer to a work bowl and cover with plastic, then place in a warm place to rise for 1 hour.

Once dough has proofed, turn onto a work surface and cut into 2-ounce portions. Shape each portion into a ball and place on a tray. Cover and let rest for 20 minutes.

To fill and shape, press each ball into a disk and then roll into a 4½-inch disk about ⅛ inch thick, leaving the center slightly thicker. Place 3–4 tablespoons of filling in the center of the disk. With one hand, pull one side of the dough up to the center of the filling. With your other hand, fold dough into a pleat, gathered and pressed between the thumb and forefinger of the first hand. Continue with this motion in a circular manner, making a total of 8–10 pleats before pinching the center together. 

Brush bottom of sealed pork bun with oil and place on a small square of parchment paper. Place pork buns on a tray to proof about 30 minutes.

Steam proofed pork buns in a steamer pan on medium heat for 15–18  minutes until risen and set. If not using a bamboo steamer, wrap lid of steamer with a dish towel to prevent drips from forming on the lid. 

Serve steamed pork buns immediately.