Start with the bao buns: Add all the ingredients into a food mixer and mix with the dough hook for 3 minutes until combined (or use a bowl). Then knead it on a floured surface for 3-4 minutes until smooth. Roll the dough out to about 3 mm in height. Use a round cutter or pint glass to cut out round shapes, a 9 cm cutter will make 8 bao buns. Brush the surface with vegetable oil and then fold that side in - this is so they won't stick too much. Place them on a lined baking tray or plate. Cover them with a tea towel and leave to prove for one and half to two hours, until they double in size.
Meanwhile get started on your fillings: Heat the wok, add some oil, and when hot, add the pork belly and the ginger slices. Fry the pork belly on both sides until it is slightly brown in colour. Browning it will add flavour.
Next, add the cinnamon, star anise and stir for a minute or two. Combine all the braising liquid ingredients and then add it to the pan. Simmer on medium heat with a lid on for 50-55 minutes, until the liquid has mostly evaporated and you are left with a sticky dark sweet sauce coating the pork belly.
When your bao buns have proved, place them into a steamer - still on the grease proof paper - and let them steam for 8 minutes and then rest for 5 minutes. A bamboo or pot steamer will work.
Fill the bao buns with the pork belly and toppings and enjoy!
