1 1/2 pounds fresh pork belly, with skin
1 tablespoon peanut oil
1 tablespoon dark soy sauce
1/2 cup vegetable stock
4 tablespoons light soy sauce
1 heaping tablespoon brown sugar
1 tablespoon Shaohsing rice wine
1 tablespoon peanut oil
1-inch fresh ginger, peeled and grated
1 tablespoon Sichuan peppercorns
2 star anise
1 tablespoon cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping tablespoons brown sugar
10 to12 Chinese bao buns or small plain burger buns
Quick Cucumber and Shallot Pickle, recipe follows
2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 tablespoon sugar