Bao buns filled with roast pork belly, crackling, crispy kale and mustard dressing by Bao Selecta -

Ingredients

• 800g-1kg pork belly, unscored and an even thickness if possible
• 200g rock salt
• 20ml rice vinegar or cider vinegar
• 1 tsp Chinese five spice
• 1 tbsp onion powder
• 1 tsp black pepper
• 2 tbsp white sugar
• 1 tsp table salt
• 50ml Chinese cooking wine (or sherry or sweet wine)
• 250g Chinese bapao flour (or plain flour), plus extra for dusting
• 1 tsp salt
• 20g caster sugar
• 8g baking powder
• 25ml milk
• 110ml warm (not hot) water
• 15ml vegetable or sunflower oil
• 4g fast action dried yeast
• 80g kale for crisps
• 20ml oil
• ½ tsp chili flakes
• 60g carrot, peeled and cut into matchsticks or coarse grated
• 50g ginger, peeled and cut into matchsticks or coarse grated
• 1 tbsp cider vinegar
• 50g mayonnaise
• 20g wholegrain mustard
• 1 tsp cracked black pepper
• 1 tsp sugar