Step 1

Mix together the sugar, salt and hot water in a container large enough to submerge the pork belly. In a large skillet toast the fennel seed and star anise for a minute or two to bring out the essential oils. Do not burn. Add to brine liquid. Stir in the Chinese Five Spice and red pepper flakes. Add the cold water and then add the pork belly. Submerge using a plate on top of pork belly. Cover and refrigerate overnight (at least 8 hours).

Step 2

Preheat oven to 275°F. Remove pork belly from brine and with paper towel pat dry. Place on aluminum foil and top with fresh cracked pepper. Wrap tightly, using 2 layers of foil to secure, and roast for 2 hours on baking sheet. Remove from oven and keep wrapped in foil, allow to cool before refrigerating for at least 2 hours to set and firm up, or overnight.

Step 3

Use a mandolin to thinly slice carrot and daikon radish or cut into thin strips by hand. In a small bowl add the carrot, radish and rice wine vinegar. Allow to marinate for at least 1 hour covered in the refrigerator.

Step 4

To make the hoisin spread, mix together in a small bowl the hoisin sauce, peanut butter, chili paste, soy sauce, fish sauce and sesame oil. Set aside.

Step 5

Preheat oven to 375°F. Unwrap pork belly and slice into 1/2” strips. Heat a large skillet with vegetable oil over medium-low heat. Pan sear and brown on each side. Pour 1 tablespoon soy sauce on top of pork belly strips, turning to coat. Cook until browned and crispy on edges.

Step 6

Spread hoisin mixture on both sides of each bun, top with pork belly strips (cut each in half after cooking), marinated carrot and radish and cilantro. Serve immediately.