Gua Bao (Pork Belly Steamed Bun)

2 kg pork belly or pork shoulder cut into 2 cm cubes
¼ tsp SIDS CRAZY SALT
1 large onion, chopped
15 garlic cloves, chopped
1 cup chicken stock
¼ cup oyster sauce
¼ cup hoisin sauce
¼ cup dark soy sauce
¼ cup honey
¼ cup shaoxing wine or dry sherry
2 cups water
Steamed buns
Handful coriander
Cucumber
Red or green chilli
Crushed peanut or sesame seeds

Heat a large thick bottom pot or dutch oven over high heat; add pork belly and cook until nice golden brown edges, about 20 minutes.
Add onion, SIDS CRAZY SALT and garlic into the pork, cook all together about 2 to 3 minutes. Keep stirring.
Mix chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey and shaoxing wine in a measuring cup or mixing bowl. Add pinch of Chinese spice, star anise or cloves to your taste make it nice and fragrance.
Pour the sauce and keep stirring to deglaze the bottom of the pot, about 2 minutes. Add water. Mix well and bring it to boil over high heat and keep hard boiling for 20 minutes with no cover until pork belly is tender and sauce is thickened. Stir occasionally. Meanwhile, chop some coriander, julienne cucumber and slice some red/green chilli. Also steam your buns during this time.
In the steamed buns, fill up with braised pork belly, cucumber, coriander and chilli. Garnish with crushed peanut and it’s ready to serve! You can serve the braised pork on top of rice or make this sandwich on regular sandwich roll or baguette too! Enjoy!