Gua bao

Preparing the bao buns:

1. 1Warm the milk, then pour it into a bowl.
2. 2Add the sugar and dissolve it well in the warm milk.
3. 3Stir in the baker's yeast and mix gently.
4. 4Cover the bowl and let rest for 15 minutes, until the mixture starts to foam.
5. 5Pour the flour into a bowl.
6. 6Add the baking powder and salt and mix.
7. 7Pour the milk with the baker's yeast and sugar over the flour.
8. 8Mix until the liquid is fully absorbed.
9. 9Add the oil and knead for about 5 minutes.
10. 10Shape into a ball and place it in the bowl.
11. 11Cover with plastic wrap and let rest for 1 hour.

Preparing the braised pork:

1. 12Cut the pork belly or shoulder into even cubes about 2 to 3 cm.
2. 13Finely chop the onion and garlic cloves.
3. 14Heat a large pot or a thick-bottomed pot over high heat.
4. 15Add the pork cubes and brown them for about 20 minutes, until nicely colored on all sides.
5. 16Add the chopped onion and garlic, then continue cooking for 2 to 3 minutes, stirring regularly.
6. 17In a bowl, mix the chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey, and Shaoxing wine until you get an even mixture.
7. 18Add a pinch of Chinese five-spice blend and a star anise to flavor the sauce.
8. 19Pour the liquid mixture over the pork and carefully deglaze the bottom of the pot, mixing for about 2 minutes.
9. 20Add the water, mix, then bring to a boil.
10. 21Simmer uncovered for about 20 minutes, stirring regularly to prevent the mixture from sticking to the bottom of the pot.
11. 22The meat should become melt-in-the-mouth tender and the sauce should reduce to a glossy, smooth, slightly syrupy consistency.

Shaping the buns:

1. 23Place the ball of dough on a floured work surface.
2. 24Gently knead the dough for 2 minutes.
3. 25Shape the dough into a log 2 cm in diameter.
4. 26Divide the log into 12 equal pieces.
5. 27Shape the pieces into balls.
6. 28Roll out the dough balls with a rolling pin to form discs about 10 cm in diameter.
7. 29Fold the discs in half, placing a piece of parchment paper in between.

Steaming the buns:

1. 30Steam the buns in a bamboo steamer over boiling water for 10 minutes.

Plating:

1. 31While the buns are steaming, chop the cilantro, cut the cucumber into fine julienne strips, and slice the chili.
2. 32Gently open each bao bun and fill it with braised pork, cucumber, cilantro, and a few slices of chili.
3. 33Sprinkle with crushed peanuts.
4. 34Serve immediately, with the remaining cooking sauce if desired.