Bun: Combine the lukewarm milk, yeast, oil, and half of the sugar in a cup and mix everything together.
Let it rest for 5 minutes until bubbles form.
In another bowl, add the flour, remaining sugar, salt, and baking powder and mix together.
Add the yeast mixture, knead with a hook until the dough pulls away from the sides, about 5 minutes.
Roll it up and place it back in the bowl, let it rise for 1 hour until the dough is double in size.
Roll out the dough on your countertop, using as little flour as possible.
Roll out to a thickness of 2 to 3 mm.
Take a round cookie cutter and cut out as many circles as possible from the dough.
Rub or spray a thin layer of fat over them, can be with oil or spray, fold them, press down with a rolling pin, and place on a greased steaming basket of your steamer.
Cover with a towel and let rest for 5 minutes, steam for 10 minutes.
These are ready to be stuffed with your favorite filling.
Pork stew: Heat the oil in a cast-iron pot and brown the pieces of meat very well, do this in batches so the meat browns nicely and doesn't boil.
Add the finely chopped onion and garlic, let it sauté for 5 minutes.
Mix the oyster sauce, hoisin sauce, dark soy sauce, honey, sake, and rice vinegar in the water.
Deglaze the meat with this and stir up the crusts from the bottom.
Finally, add the chili and ginger, mix well and let simmer for about 2 hours until the meat is super tender and the sauce is nicely thickened.
Serving: Place all the bowls on the table so everyone can do their own thing.
Open the warm buns slightly, fill with the stew, finish with strips of cucumber, fresh coriander, and sliced chili.
Enjoy those heavenly buns!
