1) Break the eggs in a glass; add sesame oil, siracha and sunflower oil, and with an immersion blender blend from the bottom up.
2) When the emulsion is formed, add black truffle paté.
3) Stir and set aside.
1) Remove the rind from the belly.
2) Add salt and sechuan pepper.
3) Place in a vacuum cooking bag at 72°C for 18 hours.
4) Once cooked, sear the rind cut into slices about 1 cm thick on both sides in a non-stick frying pan, drain off the excess fat, and add honey, then lacquer until the desired crispness is achieved.
5) Set aside.
Heat the bao either by steam or microwave; on the base spread the truffle mayonnaise, place two slices of lacquered belly, followed by all the others, i.e. onion, sprouts, radish, black garlic.
