Combine 1000g pork belly, 80g soy sauce, 30g dark soy sauce, 100g Shaoxing wine, 50g ginger, 20g garlic, 5g star anise, 40g rock sugar, and 500g water in a pot.
2
Simmer the pork belly mixture for 1.5 hours, or until tender, then remove pork and slice.
3
Steam 600g bun dough for 10-12 minutes until puffed and cooked through.
