One of my favorite elevated Asian street foods! Leave the pork in the brine overnight for a richer, deeper flavor.
2 cloves garlic; halved
2 inches ginger; peeled and sliced
1 pound pork belly
1/4 cup Shaoxing cooking wine
1/4 cup brown sugar
2 cups vegetable stock
1/2 cup dark soy sauce
1/2 cup soy sauce
2/3 cup raspberries
1 cup hoisin sauce
1 cucumber; thinly sliced
1/2 cup sushi vinegar
12 bao buns
1 carrot; grated
Heat a drizzle of olive oil in a large over medium-high heat. When hot, add garlic and ginger and toast until fragrant, about 2 minutes; stir frequently.
Add pork belly and sear until golden brown, about 6 minutes per side. Then, deglaze the pan with Shaoxing cooking wine, scraping the bottom as needed.
Add brown sugar, vegetable stock, dark soy sauce, and soy sauce. Bring to a boil and simmer over medium-low heat for at least 2 hours. Check occasionally and add water as needed, so the pork is always submerged fully in liquid.
Meanwhile, make raspberry hoisin sauce. Put berries in a sieve and use the back of a wooden spoon to press the juices of out the raspberries. Mix with hoisin sauce and set aside.
15 minutes before serving, make the quick pickled cucumber. Add thinly sliced to sushi vinegar (rice vinegar seasoned with salt and sugar) and let sit for 15 minutes.
Take pork belly out and cut into pieces that nicely fit in the bao bun. To assemble the bao buns, spread a layer of hoisin sauce on the bao bun, add a layer of pickled cucumber, pork belly, and grated carrot, and fresh coriander. Top with bonito flakes and additional sauce to taste.