Gua Bao

Place the flour, sugar, salt, and yeast in a bowl and mix together.

Add the milk, warm water and butter to a jug and stir together until the butter melts.

Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands.

Turn out onto a floured surface and knead for 10 minutes.

Place the dough in an oiled bowl. Cover and leave to prove until doubled in size - about 90 minutes to 2 hours.

Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) and bring to the boil.

Place a lid on, turn down the heat and simmer for 2 hours.

Turn off the heat and drain the pork.

Chop the pork into bite-sized chunks.

Add 1 tablespoon of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.

Pour the glaze over the pork and continue to cook until the pork looks dark and sticky - about 6-7 minutes.

Once the buns are cooked, open them up and stuff them with sticky pork belly, coriander, slices of red chillies, and strips of spring onions.

Sprinkle on sesame seeds and chopped cashews.