Gua bao (braised pork belly in bao buns)

Red cabbage and carrot salad

• 100 g roasted salted peanuts
• 1 bunch fresh coriander, leaves only
• 100 g red cabbage, cut into pieces
• 50 g carrot, cut into pieces
• 20 g sesame oil
• 10 g brown sugar
• ¼ tsp dried chilli flakes

Dough

• 175 g water
• 1 tsp dried instant yeast
• 1 tsp brown sugar
• 350 g plain flour
• 10 g sunflower oil
• ¼ tsp sea salt

Marinated pork belly and assembly

• 2 garlic cloves
• 30 g fresh ginger, peeled and thinly sliced
• 20 g sunflower oil, plus extra to brush and grease
• 100 g red onion, thinly slice
• 600 g boneless skinless pork belly, lean, cut into pieces (2-3 cm)
• 20 g brown sugar
• 1 tsp ground aniseed
• 100 g white wine
• 100 g tamari sauce
• 50 g water