Bao buns with pork belly

Ingredients:

• 0.5 cup dark brown sugar
• 1/4 cup soy sauce
• 2 tbsp. l. rice vinegar
• 2 tablespoons hoisin sauce
• 2 cloves garlic, crushed
• 2.5 cm ginger root, peeled and finely chopped (about 1 tbsp)
• 700 g of skinless pork belly
• 15 frozen bao buns
• 2 tablespoons of vegetable oil
• 4 green onions, thinly sliced
• 1 red jalapeño, thinly sliced
• 0.5 cups tightly packed fresh cilantro leaves

Preparation:

1. In a medium bowl, combine the sugar, soy sauce, vinegar, hoisin, garlic, ginger, and plenty of black pepper. Cut the pork belly in half and place in an 8-inch square baking dish, fat side up. Pour the marinade over the pork belly, cover tightly with foil, and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 150°C.
3. Roast the brisket, uncovered, until tender and easily pierced with a fork, about 2 hours. Transfer to a cutting board and set aside. Pour the cooking liquid from the pan into a medium skillet, bring to a simmer over medium heat, and cook, stirring occasionally, until reduced by half, about 15 minutes.
4. Meanwhile, prepare steamed bao buns according to package directions.
5. In a small skillet, heat the vegetable oil over high heat until very hot. Add the green onions and jalapeño and cook until softened, 1-2 minutes. Transfer to a small plate.
6. Cut the pork belly into 15 pieces. Once the sauce in the pan has thickened, turn off the heat, add the pork belly, and turn it over once to coat with the sauce.
7. Place a piece of pork belly in each bun, sprinkle with the green onion-jalapeno mixture, and garnish with cilantro leaves. Serve immediately.