Step 1: Prepare the Bao Dough : In a large bowl, combine all-purpose flour, sugar, instant yeast, and baking powder. Gradually add warm water and vegetable oil, kneading until a smooth dough forms. Cover with a damp cloth and let rise for 1 hour or until doubled in size.

Step 2: Sear the Pork Belly : Heat vegetable oil in a large skillet or pan over medium-high heat. Add pork belly pieces and sear until golden brown on all sides, about 5–7 minutes.

Step 3: Braise the Pork Belly : Add minced garlic, sliced ginger, soy sauce, hoisin sauce, rice wine, sugar, broth, star anise, and cinnamon stick to the pan. Bring to a simmer, reduce heat to low, cover, and cook for 2 hours, stirring occasionally, until pork is tender and the sauce has thickened. Remove star anise and cinnamon stick before serving.

Step 4: Shape and Steam the Bao Buns : Punch down the risen dough and divide into 6–8 portions. Roll each portion into an oval, fold gently, and place on parchment paper. Steam in a bamboo steamer or a pot with a steaming rack for 10–12 minutes until buns are puffed and soft.

Step 5: Assemble the Bao Buns : Open each steamed bun and fill with braised pork belly. Drizzle with hoisin sauce and top with fresh cucumber slices, scallions, and cilantro if desired. Serve immediately.