Rinse pork belly and pat dry. Turn on the Instant Pot to Saute and add 1 teaspoon oil. Place pork belly in to brown on all sides for about 3-4 minutes.

Add the chilies, garlic, spices and ginger and saute until fragrant.  Add soy sauce, sugar, and 4 C of beef broth or water to cover. Cover with the lid and set the Instant Pot to Meat setting and cook for 40 minutes at high pressure.

Once pork belly is cooked, remove from braising liquid and set aside. Save the braising liquid for noodle soup. Strain the braising liquid and remove the fat from the surface.

Tip: an easy way to do this is to pour it into a bowl and set it in the freezer to chill. Once cold, the fat surfaces to the top and you can scrape it off quickly.

Cut the pork belly into 1" slices and place into steamed buns (baos).

Cut out 10 square pieces parchment paper approximately 4" in diameter. Set aside.

In a large stand mixer bowl fitted with a dough hook, combine yeast, sugar, and warm milk. Leave to proof.

When the yeast has been activated (bubbly), add in flour, salt, baking powder, baking soda, and oil.

Turn on the mixer and knead dough for 8-10 minutes on low speed, until the dough is nice and elastic. Add a little flour or water at a time depending if it's too sticky or too dry.

Turn out dough onto an oiled bowl, cover with plastic wrap and leave in a warm place to double in size (about 90 minutes).

Once dough has risen, gently deflate and move it over to a board dusted with some flour.

Taking the dough, roll into a log and cut into 10 pieces, each piece roughly 50g.

Shape each piece into a ball and flatten out into an oval shape using a rolling pin.

Brush the top of the dough with a little oil and fold in half.

Lay the dough onto the prepared parchment paper. Repeat with the remaining dough.

Lightly cover and rest for about 30 minutes, until slightly puffy.

Heat water in a large bamboo steamer over high heat. When buns are ready to be steamed, arrange the buns into the steamer and steam for 10-12 minutes, until puffy.

Turn off the heat and wait for 5 minutes before carefully removing the buns from the steamer.

Gently peel the warm buns open and assemble with the pork belly, toppings, hoisin sauce, and serve immediately.