In a bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture to the flour and knead until a smooth dough forms. Cover with a damp cloth and let it rise for 1 hour.

Cook the Pork Belly

Season the pork belly with salt and sear it in a hot pan until browned on all sides. Mix guajillo chili powder and sake, then pour over the pork belly. Cover and simmer for about 1 hour until tender.

Make Black Garlic Aioli

In a blender, combine black garlic and mayonnaise. Blend until smooth and set aside.

Prepare the Filling

Slice the Korean pear and scallions thinly. Set aside.

Steam the Bao Buns

After the dough has risen, divide it into small balls and roll them out into oval shapes. Steam them for about 10 minutes until fluffy.

Assemble the Bao Buns

Place a slice of pork belly in the steamed bun, top with Korean pear, scallions, a drizzle of black garlic aioli, and sprinkle sesame seeds on top.