Taiwanese Pork Belly Buns (Gua Bao)

Sear the pork belly: Heat a large pot or Dutch oven over medium-high heat. Add the pork belly slices and sear for 5-7 minutes, turning occasionally, until browned on all sides and some fat has rendered. Drain excess fat, leaving about 1 tablespoon in the pot.

Braise the pork belly: Add soy sauce, rock sugar, and 1 cup of water to the pot with the seared pork belly. Bring to a simmer, then reduce heat to low, cover, and braise for 75-80 minutes, or until the pork belly is very tender and easily pierced with a fork.

Prepare the buns: While the pork braises, steam the gua bao buns. Place them in a steamer basket over simmering water, cover, and steam for 5-7 minutes until soft and fluffy.

Shred the pork: Once the pork belly is tender, remove it from the pot and let it cool slightly. Shred or thinly slice the pork belly into bite-sized pieces. Return the shredded pork to the braising liquid and stir to coat.

Assemble the Gua Bao: Open each steamed bun and fill with a generous portion of the braised pork belly. Top with chopped pickled mustard greens, crushed peanuts, and fresh cilantro. Serve immediately.