Add the water and oil while stirring to form the bao dough. Let the dough rest for 2 hours at room temperature. With a rolling pin, flatten the dough into a rectangle shape about 1/5-inch thick. Mix cornstarch with water and set aside for couple of minutes until well combined. In a small sauce pot, add starch water, oyster sauce, hoisin sauce, light soy sauce, sugar and heat over slowest fire until there are big bubbles. Then mix with the char siu dices. Cover the filling and place in fridge for 30 minutes. Lay pork belly on cutting board and roll up lengthwise, with skin facing out. Using butchers twine, tightly secure pork belly at 3/4-inch intervals. Preheat oven to 275°F (135°C). Heat 1 cup water, soy sauce, sake, mirin, sugar, scallions, garlic, ginger, and shallot in a medium saucepan over high heat until boiling. METHOD. Cut the pork into 1cm-thick slices and place in a large. shallow dish. GLAZE: Combine all the ingredients in a bowl and pour over the pork, turning to coat each slice. Cover and refrigerate for at least 2 hours and up to 24 hours. Heat a frying pan over a medium heat and cook the pork for 1-2 minutes per side until golden, a little Throw in the star anise and bay leaf. Add the black bean sauce and ketchup. Pour in the soy sauce, vinegar, pineapple juice and about a cup of water. Stir in the sugar and black pepper. Bring to the boil, cover the pan, lower the heat and simmer for 20 minutes. Scoop out the pork and transfer to a cutting board. 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. Sweet Chili Sauce. Sweet chili sauce is a staple of Thai cuisine. It’s a sweet and spicy sauce that blends tons of chili peppers (think of it as the Asian ketchup or BBQ sauce). It goes well with bao buns because of its sweetness. The sweetness of the bun is cut by the spiciness of the chili, resulting in a bold and fun burst of flavor. Sauté for about 2-3 minutes. Reduce heat to medium. Add hoisin sauce, soy sauce, oyster sauce, ginger (if using), sugar, sesame oil, salt, water and cornstarch to the pan and let it simmer for about 2 minutes, until the mixture has thickened. Then add your ground pork to the pan and make sure it’s completely cooked. Remove buns and place on a rack to cool. Serve warm. If storing, let buns completely cool and place in the refrigerator in an air tight container. Keep up to 3 days. To reheat, cover with a damp paper towel and place into the microwave for up to 1 minute or until warmed through. If freezing, place buns into a plastic bag to store. Roast the Pork: Preheat the oven to 300° F, with a rack placed in the center of the oven. Remove the pork from the brine, and place it in a baking pan, fat side up. Pour the chicken broth and 1/2 cup water into the pan. Cover tightly with foil and roast the pork belly for about 2 1/2 hours, or until tender. mxtm.