Ingredients: 4 buns

4 bao buns, steamed according to package directions
1 lb pork belly slab
1” chunk fresh ginger, sliced

For sauce:
– 3/4 cup water
– 2 Tbsp sake or white wine
– 2 Tbsp soy sauce
– 3 Tbsp sugar

• 1/4 cup Kewpie Mayonnaise
• 1 carrot, shredded
• 2 fresh red chili peppers, sliced
• 1/2 c. cilantro
• Chopped peanuts (optional)
• Salt

Directions

1. Slice the pork belly into 3/4” pieces. In a pot, bring the water, pork belly, and ginger to a boil over medium heat for about 30 minutes. (Add extra water as needed.)
2. Remove the pork from the pot, and take out any excess water with a paper towel. Reserve ¾ cup of cooking water and set aside.
3. In another pot, add all of the ingredients for the sauce, the pork, and reserved cooking water. Heat on high and cover with a lid once it starts to boil. (Cover it lightly, not completely) Cook on low heat for 1 hour. Set aside.
4. For the vegetables, sprinkle 1 tsp of salt over the carrot slices and let it sit for 10 minutes. Take out any excess water and set aside.
   How to assemble:
   – Place 1/4 portion of carrots to the bun, then the slice of pork belly on top.
   – Top with chili, cilantro, and drizzle it with mayonnaise. Sprinkle peanuts as an option.