Shuangbaotai (Taiwanese double sesame bun)

Instructions

1. Mix the flour, yeast, lukewarm water and salt, then knead for 8 minutes until smooth.
2. Let the dough rise for 1 hour, until doubled in size.
3. Cut the pork belly into strips and braise for 20 minutes with the soy sauce, sugar, rice wine and five-spice.
4. Divide the dough into 8 balls, then flatten them into discs.
5. Fill each disc with pork, peanuts and coriander, then fold and seal.
6. Leave to rest 15 minutes, then steam for 12 minutes.
7. Serve hot with cucumber strips.