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Braise pork belly for two hours with light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, cinnamon, star anise, ginger and enough water to cover
Cool and slice the braised pork belly
Fry pork belly slices and add braising liquid, reduce until glaze consistency forms
Knead flour, milk, sugar, yeast, baking powder and salt until smooth and rest for 20 minutes
Divide dough into 6 balls of 60g each
Roll out each ball to half centimetre thick circle
Brush one side with oil and fold over
Place on parchment paper to proof covered until puffy (30 minutes to 1 hour depending on temperature)
Steam for 10 minutes
Salt julienned carrot and daikon and rest until soft and bendable (1 hour)
Wash off salt from vegetables and place in jar
Add 1 part hot water, 1 part white vinegar and 0.5 part sugar to cover vegetables
Wait a day before enjoying pickled vegetables
Assemble bao with glazed pork belly, pickled vegetables and Spicy Mayonnaise