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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 28. Ingredients Method Roast pork belly 1. For best results, remove all packaging from the pork and pat dry with paper towel. Place into the fridge uncovered for 12-24 hours. This helps to dry the skin out resulting in a better crackling. Wipe off any moisture. 2. Sprinkle pork generously with salt. Place on a grilling and roasting insert in a universal tray. 3. Place the pork in the combi steam Pro oven on shelf level 3 and select User Programmes: Stage 1: Select Combi mode: Fan Plus at 130°C + 60% moisture + 1 hour Stage 2: Select Combi mode: Fan Plus at 130°C+ 0% moisture + 2 hours Stage 3: Select Fan Grill at 190°C + 15 minutes. Save the programme as 'Pork belly' and start the programme. 4. Once pork is cooked, rest the pork for 10-15 minutes prior to slicing. Bao buns 1. Combine the flour, sugar and baking powder in a bowl and set aside. 2. Combine the water, yeast and melted butter in the bowl of a freestanding mixer with a dough hook attachment. Add the dry ingredients and combine on low speed for 4 minutes. 3. Add the salt to the dough and continue to knead on medium for 4 minutes. 4. Place the dough in a lightly oiled bowl and place into the oven on Prove yeast dough for 15 minutes. Cover and place into the fridge for 1 hour. 5. Remove the dough from the refrigerator and portion the dough into 50 g pieces; roll each piece into a ball. Using a rolling pin, roll into an oval shape, approximately 10 cm long. Brush the dough with a little oil and fold in half crosswise. 6. Place in a baking paper-lined perforated steam container, 4 cm apart. Prove the bao in the oven for 20 minutes. 7. Once the bao have risen, Steam at 100˚C for 15 minutes. Spiced honey glaze 1. Place the honey, kecap manis, soy sauce, ginger and five spice powder into a saucepan on low heat, induction setting 3, for 10 minutes. Keep warm and add the chillies just before serving. To serve 1. Place the steamed buns in a perforated steam container lined with baking paper. Steam at 100°C for 5-10 minutes, until heated through. 2. Cut the pork belly into rectangles, drizzle with warmed spiced honey glaze and top with Asian slaw. Roast pork belly 1 boneless pork belly with skin, (approximately 1.5 kg), skin scored 2 tbsp salt flakes Bao buns (Make your own or use store-bought) 500 g (3 1 / 3 cups) plain flour 2 tbsp caster sugar 2 tsp baking powder 310 ml (1 ¼ cups) lukewarm water 7g (2 tsp) dried yeast 50 g butter, melted 1 tsp salt flakes 1 tbsp neutral oil Spiced honey glaze 360 g (1 cup) honey 2 tbsp kecap manis 2 tbsp soy sauce 1 tsp grated ginger 1 tsp five spice powder 1 long red chilli, seeded and sliced, or to taste 1 long green chilli, seeded and sliced, or to taste To serve Asian slaw (we used shredded cabbage, capsicum, carrot, chilli and Asian herbs) Appliance / Function Steam, Prove yeast dough, Combi mode and Induction Automatic Programme Meat / Pork / Pork with crackling Miele accessories Steam containers, Grilling and roasting insert and Universal tray Serves 8 Preparation time 45 minutes, plus proving and refrigeration time Cooking time 4 hours Roast pork belly bao buns Scan the QR codes to create more Asian dishes using the steam oven Prawn gyoza with coriander, soy and chilli Steamed buns with mushroom, chilli, chive and hoisin BBQ pork buns