Dim Sum Pork Belly

1 Pork Belly 

Pork Belly Marinade 
2 c (473 ml) stock beef or chicken 
1/2 c (118 ml) rice wine vinegar 
1/4 c (59ml) soy sauce 
1/4 c (59 ml) chopped ginger 
1 bunch green onions chopped 
3 T (44 ml) brown sugar 
1 1/2 tsp (7 ml) hoisin sauce 
1 whole star anise

Dim Sum Buns 
3/4 c (177 ml) warm water 
1/8 c (30 ml) sugar 
1/2 T (7 ml) dry yeast 
1/2 T (7 ml) oil or lard 
2 1/2 c (591ml) all purpose flour 
5 T (74 ml) water

Preparation

Marinate pork belly over night. 
Score skin side of pork belly then sear until skin is nice and browned. 
Braise in cook and hold at 200°F (93°C) degrees overnight. 
Remove and let cool.

Dim Sum Buns 
Mix warm water with sugar to dissolve. 
Add yeast and let stand for 10 minutes. 
Add oil or melted lard. 
Add flour and mix with dough hook, adding water until dough comes together. Knead for approximately 10 minutes until dough is light to the touch. 
Roll into logs about 2 inches thick (5 cm) cut into 2 inch pieces (5 cm) . 
Steam for 10 to 12 minutes.

With hoisin sauce and pickled vegetable slaw.