Instructions

1. FILLING, In a skillet, melt the coconut oil over medium heat. Add the pork belly and sauté until browned on all sides. Transfer the meat to a plate lined with paper towel and set aside. Pour off all but 1 Tbsp. of the rendered fat from the pan. Add the garlic and ginger and sauté for 1-2 min. Add the soy, curry, fish sauce, maple, ground coriander and sauté until a dark paste forms. Add the coconut milk and bring to a boil, then simmer. Add the pork, cover and simmer for 45 min. Remove from heat, add lime juice, fresh coriander, and chillies. Chill in fridge for 2-3 hours.
2. DOUGH, Whisk the flour, yeast and salt in a large mixing bowl. Slowly add water until a shaggy dough forms. Knead until smooth and silky. Place in a bowl and let rise for 2-3 hours or until doubled in size. Transfer the dough to a floured surface and knead until its original size. Roll into a log and cut into 12 pieces, then flatten each piece and roll into 3 inch circles with slightly thinner edges.
3. To assemble, place 2 Tbsp. of filling into the center of each dough circle. Pleat the edges together. In a pot, bring approximately 3 inches of water to boil. Line a bamboo steamer with cabbage leaves or perforated parchment. Cover and steam buns for 10 minutes.