Prep: 30 minutes
Total: 3 hours
_for the buns:
_1/2 cup|250 ml whole milk heated to 115°F
1 package active dry yeast
2 cups bleached bread flour, plus more for dusting
2 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon shortening
**for the pork belly:
**1 pound|454 grams boneless, skin-on pork belly, cut into 2 large pieces
4 cups|1 liter chicken stock
1 1/2 cups|375 ml light sauce sauce
1 cup|250 ml black sweet soy sauce
1/2 cup|90 grams light brown sugar
1/2 cup|125 ml oyster sauce
6-7 pieces star anise
5 whole black peppercorns
2 cinnamon sticks
2 garlic cloves
1 bay leaf
**butter lettuce leaves
1. Make the buns: Combine the milk and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit until foamy, about 10 minutes. In a separate bowl, combine the flour, sugar, baking powder, and salt. Add the dry ingredients to the yeast mixture, along with the shortening. Mix well on medium speed until a smooth and soft dough forms. Cover with plastic wrap and let the dough rest for 1 hour.
2. On a lightly floured work surface, divide the dough into 8 balls of dough. Roll each ball into an oval shape and fold in half. Place a small piece of parchment paper under each bun.
3. Place a wok on the stovetop and fill about 2 cups water in it. Fit a bamboo steamer over the wok and bring to a boil. Add the buns to the steamer and cover. Steam the buns for 7 to 8 minutes.
4. Meanwhile, prepare the pork. Combine the pork, stock, soy sauces, brown sugar, oyster sauce, star anise, peppercorns, cinnamon, garlic, and bay leaf in a medium saucepan. Bring to a boil, then reduce the heat to maintain a simmer. Cover and cook for about 40 to 50 minutes, until the pork is tender.
5. When the pork is ready, use tongs to transfer it to a cutting board and cut it into 1/3-inch thick slices. Heat the peanut oil in a large skillet over medium-high. Add the pork and sear on both sides until lightly browned, about 3 minutes. Add 2 cups of the reserved cooking liquid and cook for 1 minute longer.
6. Assemble the buns by placing a slice of lettuce and glazed pork belly on the bottom, then top it off with a small spoonful of Kewpie Mayonnaise and a sprinkle of crushed peanuts.