Make the dough: In a bowl, combine the flour, yeast and salt. Gradually add the warm water and oil, mixing until a rough dough forms. Knead on a lightly floured surface for 5–10 minutes until smooth and elastic.

First rise: Cover the dough and let it rest at room temperature until roughly doubled (about 1 hour). (This semi-fermented dough will develop the classic chew of the Mo.)

Shape the buns: Punch down the dough and knead briefly. Divide into 6–8 equal pieces. Roll each piece into a long strip, then coil it and press into a round bun. Alternatively, shape into flat discs about 3–4 inches across. Cover and rest 15 minutes.

Cook the buns: Heat a dry heavy skillet over medium-low. Place the buns, top-side down, and cover with a lid. Cook 2 minutes. Flip and cook 2 more minutes. Uncover and cook each side an additional 1 minute, until the bread is golden all over. The buns should puff slightly and feel firm but not hard.

Sear the pork: Heat the vegetable oil in the pot over medium heat. Brown the pork belly pieces on all sides.

Add aromatics: Stir in the ginger, garlic, scallions, star anise, cinnamon and peppercorns. Cook until fragrant.

Braise: Pour in the soy sauce, Shaoxing wine and brown sugar. Add enough water to just cover the meat. Bring to a gentle simmer.

Simmer: Cover and reduce heat to low. Cook for 1½–2 hours, until the pork is very tender. (Traditionally, “pork belly is stewed with soy sauce, cooking wine, sugar, ginger, and spices”)

Shred the meat: Remove the pork and shred or chop it into bite-size pieces. If desired, strain and reduce the braising liquid slightly, then return the meat to absorb the sauce. Keep warm.

Warm the buns: If needed, split each Mo bun horizontally (like a pita) to form a pocket. Warm them briefly in the skillet or oven.

Fill: Spoon a generous amount of the braised pork (with sauce) into each bun.

Add toppings: Top with cilantro, scallions, pickled greens, or chili as desired. Serve immediately while hot, enjoying the contrast of tender meat and chewy bread.