Cut pork belly into 2cm chunks

Add to pot with cold water and boil. Remove the scum then drain, and rinse with water.

Add pork back to a clean pot. Add cooking wine and enough water to cover the pork.

Add soy sauces, ginger, garlic, bay leaves, and star anise

Bring to a boil then lower to a simmer and cover. Cook for about 1- 1 ½ hours until tender.

Add sugar and bring to a rolling boil. Reduce until the braising liquid becomes a thick glaze.

Combine flour, sugar, yeast, salt, baking powder, and water in a bowl. Mix together with a spoon or a stand mixer with a dough hook.

Knead by hand for 10 minutes or with a stand mixer.

Leave to prove in the bowl for 30 minutes, covered.

Separate the dough into workable portions and feed them through a pasta machine, starting at the thickest and finishing at the thinnest setting. Feed the dough through the thickest setting 3 times first.

Lay out the rolled dough sheet on a work surface and brush with melted lard or butter.

Start rolling the dough from one side, stretching the dough as you roll.

Stop rolling about 20cm towards the end. Cut thin lines into the dough with a knife or lattice roller. Continue rolling.

Firmly press down on the rolled dough then use a rolling pin to form a disc (about 4cm diameter)

Leave the discs to prove for an hour, covered.

On a medium-high heat pan, fry the dough on both sides for 3 minutes until golden brown.

Finish cooking in the oven for 10 minutes at 190 celsius.

Place braised pork into sliced bun, garnished with fresh green scallions, coriander, and sesame seeds.