Shut off the heat and let the buns sit for 8-10 minutes more. Then remove the buns to a very lightly oiled plate to cool. Check the water level and the towel. Add more water and get a new, dry towel if needed. Bring the water up to a boil again and repeat until all the bao are steamed. Serve immediately. Gently ease the folded buns onto the parchment, leaving 1/2-inch of open space around the perimeter of each bun. Place the lid on the steamer (or leave the pot lid slightly askew to allow the steam to vent) and let the buns steam for 6 minutes. Carefully transfer the finished Bao Buns to a plate and repeat with the remaining bun semi-circles. Arrange in a heatproof pan, skin side down. Heat oil until hot; stir fry ginger, garlic, scallions, star anise and cinnamon until fragrant, about a minute. Add soy sauces, rice wine, brown sugar and water. Bring to a boil, then turn off heat and stir until sugar is melted. Pour on top of and in between pork belly slices. Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days. Unwrap the pork belly, and slice into 1/2" pieces. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water. Turn the meat to coat it with the mixture in the pan. Now add the water and close the lid. Preheat the oven to 400℉/200℃. Put the pan in the middle of the oven and cook for at least 6o minutes. If not totally tender add another 20 minutes and check. Check if there is enough water in the pan halfway through. Instructions: In a small-medium bowl, mix all of the ingredients except the meat. Mix until sugar is dissolved. Place the meat inside a large bowl, or a Ziploc and pour the marinade ingredients. Place the inner pot in the base unit and set the air fryer tray into place. Spray the tray with nonstick oil. cup (120g) water, ideally warm or at body temperature. 1 / 3. cup (70g) plus 1 teaspoon sugar (caster, if possible), divided. 1. (4g) active dry yeast. 1. teaspoon shortening or neutral cooking oil. 2. cups (250g) all-purpose flour, plus some extra for rolling out the dough. Instructions. Heat a large thick bottom pot or dutch oven over high heat; add pork belly and cook them until nice golden brown edges, about 20 minutes. Add onion and garlic into the pork, cook all together about 2 to 3 minutes. Keep stir. Drain everything in a colander. Heat up a wok with 4 tbsp oil and pan fry the pork belly for 3 minutes on both sides each or until golden brown. Transfer them onto a plate, leaving the oil behind. Using the same oil, fry the ginger, shallots, garlic and star anise on medium heat for 2 minutes or until fragrant. Cut the pork belly into large pieces (about the size of your steamed buns), then brown for a few minutes before putting into your slow cooker. Add the braising liquid to the slow cooker, then cook on high for 6 hours. When the pork is almost done cooking, steam the frozen steamed buns (bao) for 8-10 minutes or until soft and fluffy. PZcuU.