Pork:

1. To make the marinade, place the onion (1), and garlic clove (1) in the bowl. Chop Speed 5 / 4 seconds. Scrape down sides.
2. Add the brown sugar (35g), honey (40g), tomato sauce (30g), cumin (1 tsp), chilli flakes (1 tsp) and soy sauce (30g) to the bowl. Mix Speed 3 / 10 seconds.
3. Chop the pork belly (700g) into 2.5cm cubes and place in a large ovenproof dish. Cover with the marinade, cover with foil and refrigerate overnight, or at least 4 hours.
4. Preheat the oven to 180C. Remove the pork from the fridge and transfer straight to the oven. Bake for 1 hour. You can begin preparing the dough while the pork is cooking.
5. Take the pork out of the oven, uncover and place back in the oven to bake for another 10 minutes. Remove from the oven and allow to cool slightly.
6. Tip the pork into the bowl and shred Reverse+Speed 4 / 12 seconds. Tip into a small mixing bowl and leave to cool. Remove any large pieces of rind if you wish.
   

Buns:

1. Place the water (160g only) and yeast (1 tsp) in the bowl. Program 2 minutes / 37C / Speed 2.
2. Add the flour (250g), corn flour (150g), sugar (70g), vegetable oil (60g) and baking powder (3 tsp) to the bowl. Program 2 Minutes / Closed Lid / Kneading Function.
3. Remove and place in a large mixing bowl. Cover with clingfilm and leave to rise for 1 hour.
4. To make the buns, roll the dough into a tube and cut into 25 individual pieces.
5. Form into balls and roll out to 10cm diameter. For best results, roll them out to 3-4mm thick, similar to a tortilla.
6. Place 2 heaped teaspoons of the filling in the center of each bun and then bring the edges up to close off the bun, leaving a small gap for the steam to escape. Grease the upper and lower tray of the steaming attachment well and place the buns on both levels. You will likely have to cook them in two batches.
7. Pour the remaining water (500g) in the bowl. Set the steaming attachment in place. Program 20 minutes / Steaming Temperature / Speed 2.
8. Serve immediately.