Salted Egg Yolk Curry Mee Mantou Bao with Crispy Pork Belly

**Prepare the Crispy Pork Belly:** Score the pork belly skin deeply in a crosshatch pattern, being careful not to cut into the meat. Rub the skin with salt and white vinegar. This will help dry out the skin and create a crispy texture. Leave uncovered in the refrigerator for at least 2 hours, or preferably overnight.

**Cook the Pork Belly:** Preheat oven to 200°C (400°F). Place the pork belly on a wire rack set over a baking sheet. Bake for 30-40 minutes, or until the skin is puffed up and golden brown. If the skin isn't crispy enough, broil it for a few minutes, watching carefully to avoid burning. Alternatively, deep fry the pork belly for a truly crispy skin. Let cool slightly before slicing into bite-sized pieces.

**Prepare the Salted Egg Yolk Curry Mee:** In a wok or large pan, heat vegetable oil over medium heat. Add the curry mee paste and saute for 2-3 minutes, until fragrant and the oil separates. The aroma should be intense and slightly spicy.

**Add Liquids:** Pour in the coconut milk and water. Bring to a simmer, stirring occasionally to prevent sticking. The liquid will thicken slightly as it simmers.

**Incorporate the Salted Egg Yolk:** Mash the cooked salted egg yolks with a fork until they form a paste. Add the mashed yolks to the curry mee mixture and stir until well combined and the sauce turns a vibrant yellow-orange color. This will create a creamy, decadent texture.

**Season the Curry Mee:** Season with sugar and fish sauce (if using) to taste. Adjust the seasoning as needed to achieve a balance of sweet, salty, and spicy flavors.

**Steam the Mantou:** While the curry mee simmers, steam the mantou bao buns according to package instructions until fluffy and heated through. If homemade, steam for approximately 10-15 minutes.

**Assemble the Mantou Bao:** Slice the steamed mantou bao buns in half. Spoon a generous amount of the salted egg yolk curry mee mixture into each bun. Top with slices of crispy pork belly.

**Garnish and Serve:** Garnish with finely chopped spring onions for a pop of freshness and color. Serve immediately and enjoy the explosion of flavors and textures!

**Homemade Mantou Recipe (Optional):** Combine 250g all-purpose flour, 5g instant dry yeast, 25g sugar, 1/4 tsp salt, 125ml lukewarm water in a bowl. Knead until smooth dough forms. Cover and let rise for 1 hour. Knead again to remove air. Divide into 8 equal pieces, shape into buns, and steam for 10-15 minutes.