In a bowl, mix together the active dry yeast and 1 teaspoon of white sugar. Add water, then whisk vigorously until yeast is dissolved. Set aside and let it foam to the top and grow in size.
In a bowl, cream the butter and the 3/4 cup white sugar. While mixing, add the eggs 1 piece at a time.
Slowly add the flour and mix just until incorporated. Add in the yeast. Mix until doughy.
Transfer the dough into a greased container and cover with plastic wrap. Place in a warm area and cover with a towel. Let it rise until it doubles in size, about 1 1/2 to 2 hours.
Remove the plastic wrap and punch the dough.
Saute together onions, garlic, pork belly, and ground black pepper. Add vinegar and refrain from mixing until acidic smell is gone. Add bay leaves, pour in soy sauce and water and cook until pork is tender.
Add sugar and cook while stirring occasionally until sauce thickens into a glaze and slightly caramelizes.
Remove pork and shred. Return to sauce and continue simmering until slightly reduced. Set aside to cool.
Flour a surface and roll into a thin rectangle about 1/4 inch thickness. Spread melted butter on top of the dough then add a layer of adobo filling leaving a 1-inch strip at the bottom uncovered. Roll the dough up tightly sealing the edge. Cut into 1 1/2 inch slices.
Preheat oven to 175 degrees C. Place the rolls in a greased baking pan and cover with plastic wrap. Place in a warm area and cover with a towel. Let it rest for about 45 minutes or until it grows in size.
Brush egg wash over rolls. Optional: sprinkle with sesame seeds for added flavor.
Bake in the oven until golden brown for about 20 minutes. Allow to cool, then serve.
Servings 0