Pork Capicola Steak Bao Buns

Combine warm water, yeast, honey, and milk. Let the yeast activate for about 5 minutes.

Add to the flour and baking powder, and knead for 7–10 minutes. Add the salt once the liquid is absorbed.

Cover and let the dough rise for about 2 hours.

Roll out the dough and cut out uniform 3-inch circles using a cookie cutter.

Lightly brush with oil and steam for 8–10 minutes.

Season the steaks evenly and sear on both sides, ideally on a plancha.

In a saucepan over medium heat, combine the sauce ingredients and let it reduce, stirring regularly.

Slice the steaks thinly against the grain, then return them to the plancha and coat with the sauce to caramelize the pork.

In each bao bun, add the pork, julienned carrots, green onions, Thai chilies (optional), and 2–3 cilantro leaves.