How to make it
In warm water, dissolve sugar, add yeast, and slowly stir in all-purpose flour. Stir flour mixture while pouring water to make dough. Set aside and let rise for 1 hour.
Soak pork belly in cold water. Rinse and cut into cubes. Sauté in a pan till golden brown, add cooking wine, 8 Tbsp. Lee Kum Kee Soybean Sauce, all the Lee Kum Kee Seasoned Soy Sauce, and sauté over low heat. Add star anise, cinnamon, and hot water, and bring to boil. Turn down to low heat and braise for 1 hour. Drain and let cool. Chop pork belly into pieces and mix with green onion, cilantro, and remaining 4 Tbsp. of Lee Kum Kee Soybean Sauce. Set aside.
Divide the risen dough into 8 pieces, rolling each piece to a 1 cm thickness. Sprinkle sesame seeds on the top and bake in a pan on the top of stove over medium heat until done.
Slice open the buns and place sliced pork belly inside.