Prepare the pork belly by pouring the chicken broth, rice wine, and powdered sugar in a large Dutch oven over high heat.
Add the pork belly, garlic slices, and ginger slices then bring to a boil.
Reduce the heat, cover with a lid, and simmer for 2 hours.
Drain the liquid and save it for a delicious Chinese noodle soup, if desired.
Allow the pork belly to cool then cut into bite sized pieces.
Make the quick pickled Asian veggies while the pork belly is simmering. Click the link up above for the recipe instructions.
Make the pork belly glaze by combining the soy sauce, honey, brown sugar, sliced chile, and lemon grass paste; whisk until well combined.
Make the sriracha mayonnaise by combining the mayonnaise in a bowl then adding sriracha, to taste. Stir to combine then set aside in the refrigerator until needed.
Finish the pork belly by heating the oil in a large skillet over high heat.
Add the pork and cook, stirring often, until starting to turn golden brown.
Carefully drain the grease from the pan then return to stove and pour the glaze over the pork then continue to cook, stirring often, until the pork looks dark and sticky, about 3-4 minutes. Remove from the heat. Taste and season with sea salt and freshly cracked pepper, if needed.
Steam the bao buns in a steamer while the pork belly is sauteing for a few minutes, or per package instructions.
To make the sandwiches, slather some sriracha mayonnaise on the steamed bao bun then add some pork belly followed by some pickled Asian veggies and some fresh cilantro.
Serve immediately. Enjoy!!!