Char Siu Stuffed Pork Belly Buns

Marinate and Cook the Char Siu

1. In a bowl, combine pork belly, char siu sauce, honey, soy sauce, and sesame oil. Mix well and marinate for at least 30 minutes or refrigerate overnight for deeper flavor.
2. Preheat oven to 180°C (350°F). Arrange marinated pork belly on a baking sheet lined with parchment paper.
3. Roast for 15-20 minutes, or until cooked through and slightly caramelized. Let cool, then finely chop.

Make the Steamed Buns

1. In a large bowl, whisk together flour, yeast, sugar, and salt.
2. Gradually add warm water and vegetable oil, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball.

Prepare the Filling and Assemble

1. In a medium bowl, combine the chopped char siu, chopped scallions, hoisin sauce, and sesame oil. Mix well.
2. Flatten each dough ball into a disc. Place about 2 tablespoons of the char siu filling in the center of each disc.
3. Carefully enclose the filling by gathering the edges of the dough and pinching to seal. Ensure no filling is exposed.
4. Place the stuffed buns on squares of parchment paper, leaving some space between them.

Steam the Buns

1. Arrange the buns in a steamer basket (you may need to do this in batches), ensuring they are not touching.
2. Steam over boiling water for 12-15 minutes, or until puffed and cooked through. Do not lift the lid during the first 10 minutes of steaming.
3. Carefully remove the buns from the steamer and let them cool slightly before serving.