Heat a large thick bottom pot or dutch oven over high heat; add pork belly and cook them until nice golden brown edges, about 20 minutes.
Add onion and garlic into the pork, cook all together about 2 to 3 minutes. Keep stir.
Mix chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey and shaoxing wine in a measuring cup or mixing bowl. Add pinch of Chinese spice, star anise or cloves to your taste make it nice and fragrant
Pour the sauce and keep stir and deglaze the bottom of the pot, about 2 minutes. Add water. Mix well and bring it to boil over high heat and keep hard boiling for 20 minutes with no cover until pork belly is tender and sauce’s thicken. Stir occasionally. Meanwhile, chop some cilantro, julienne cucumber and slice some red/green chili. Also steam your buns during this time.
In the steamed buns, fill up with braised pork belly, cucumber, cilantro and chili. Garnish with crushed peanut and it’s ready to serve!
