Pork Belly Bao Tacos

Instructions

1. Prepare the pork belly
   Score the skin of the pork belly in a cross-hatch pattern without cutting into the meat. In a small bowl, combine brown sugar, five-spice powder, and salt. Rub this mixture all over the pork belly, making sure to get it into the score marks. Place the seasoned pork belly on a rack in a roasting pan and refrigerate, uncovered, for at least 2 hours or overnight to dry out the skin.
2. Roast the pork belly
   Preheat oven to 350°F (175°C). Pour about 1/4 inch of water into the bottom of the roasting pan (below the rack with the pork). Roast the pork belly for 1 hour and 30 minutes, until the meat is tender. Increase the oven temperature to 450°F (230°C) and continue roasting for 20-30 minutes until the skin is crispy and golden brown. Remove from the oven and let rest for 15 minutes.
3. Prepare the bao buns
   While the pork is resting, steam the bao buns according to package instructions, usually for about 8-10 minutes until they're soft and fluffy. Keep them covered with a damp cloth until ready to serve to prevent them from drying out.
4. Slice the pork belly
   After resting, slice the pork belly into 1/4-inch thick pieces. Each piece should have a good ratio of crispy skin, fat, and meat.
5. Assemble the bao tacos
   Open each steamed bao bun like a taco. Spread about 1 tablespoon of hoisin sauce inside each bun. Place 2-3 slices of pork belly inside, followed by pickled cucumbers, cilantro leaves, sliced scallions, and crushed peanuts. Drizzle with sriracha if desired.
6. Serve immediately
   Arrange the assembled bao tacos on a serving platter and serve immediately while they're still warm. Provide extra hoisin sauce, sriracha, and rice vinegar on the side for guests to adjust flavors to their liking.