In a bowl, combine the rice vinegar, sugar, and salt. Stir until dissolved. Add the julienned carrots and sliced red onion. Let it sit for at least 30 minutes to pickle.

Prepare the Pork Belly

Preheat your smoker to 225°F (107°C). Season the pork belly with smoked paprika, salt, black pepper, and garlic powder. Smoke the pork belly for about 3 hours or until it reaches an internal temperature of 190°F (88°C). Once done, let it rest for 15 minutes before slicing.

Make the Bao Buns

In a mixing bowl, combine the rice flour, tapioca starch, baking powder, and salt. Gradually add water and mix until a dough forms. Divide the dough into small balls and flatten them into discs. Steam the buns in a bamboo steamer for about 10-12 minutes until cooked through.

Prepare the Bao Sauce

In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and minced garlic. Set aside.

Assembly

Assemble the Bao

Take a steamed bun and layer it with sliced smoked pork belly, pickled carrots, and onions. Drizzle with bao sauce. Serve immediately.