Directions
Step 1
Make the marinade by combining the soy sauce, brown sugar, garlic powder, scallions and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Add the pork belly to the marinade in an oven-safe pan, cover and refrigerate for 24 hours.
Step 2
Preheat the oven to 300°F. Set the pan with pork belly and marinade in the oven. Cook until tender, about 3 hours.
Step 3
Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate like this for at least 6 hours, or until the pork belly is firm.
Step 4
Meanwhile, crush the roasted peanuts in a food processor and then mix with the raw sugar. Set aside.
Step 5
Shred the carrot and ribbon the cucumber and quick-pickle both by mixing together in a small bowl with vinegar, salt and sugar. Set aside.
Step 6
Slice the pork belly into 3-inch long blocks and then cut into ½-inch thick rectangles. Sear on both sides in a little oil until golden brown.
Step 7
Set up a steamer and steam the gua bao (buns) until soft and fluffy.
Step 8
Open the steamed buns. Spread ½ tablespoon of the hoisin sauce on each with a slice of pork belly. Top with pickled carrot and cucumber, crushed peanuts and chopped cilantro.