Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge. Preheat oven to 425 degrees F. Line a baking sheet with foil and place Preheat the oven to 375F (190C). Lay out the slices on a wire rack over a foil-lined roasting or sheet pan to promote air circulation, and drizzle in some water to prevent drippings from burning. Bake for 15 minutes. Retrieve and generously baste the top side with the marinade/honey glaze. Add in warm milk, oil, warm water, and sugar in a medium-sized bowl and add in the active dry yeast. Mix ingredients until the active dry yeast are dissolved. Let the yeast mixture rest for five minutes or until bubbly. Place all-purpose flour, salt, and baking powder in the mixing bowl and mix using a wire whisk. Instructions. Add onion and pork to slow cooker, stir together soy sauce, five spice, garlic powder, ginger and sweet chilli sauce then pour over the pork. Dissolve the oxo cube in the boiling water and pour into the slow cooker then add the star anise. Cook on high for 4+ hours or on low for 6+ hours. Once the pork is falling apart easily 1 cup coriander. 1. Sprinkle the yeast and sugar over the tepid water and allow to sit in a warm place for 10 minutes until frothy. 2. Place the flour, baking powder and salt into a large bowl fzwz. 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. Slow Cooked Pork Belly: ▢ 1 kg (2.2 lbs) rindless pork belly slices chopped in half - (each piece being approx. the length of your index finger ▢ 1 litre (4 ¼ cups) hot chicken/veg stock ▢ 1 tbsp minced ginger ▢ 3 cloves garlic - peeled and chopped in half ▢ 1 tbsp rice wine ▢ 1 tbsp caster sugar Pickle the vegetables: In a medium bowl, whisk the vinegar, sugar, and salt until the sugar and salt is dissolved. Add the carrots and cucumber to the bowl and toss to coat all the pieces with the pickling liquid. Cover tightly and refrigerate for at least 30 minutes. The pickled veggies can be made ahead of time. Seal it up being sure the pork is completely covered in the brining solution and refrigerate for 12 hours. Braise the pork belly. Preheat the oven to 300°F/150°C. Remove the pork belly and scallions from the brine and discard the liquid. Place the pork on top of the scallions in an oven-proof baking dish. Bring to a boil and simmer stirring often until the liquid is reduced by half and became thick and syrupy. Brush the pork belly with the hot glaze and then cut against the grain into 1/4 inch slices. Steam the frozen bao buns according to the manufacturer’s instruction. To serve, carefully open each bun, put 1-2 pieces of pork belly, and a

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