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1
Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot.
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2
Bring to a boil over high heat, stirring occasionally.
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3
Let cool to room temperature.
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4
Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator.
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5
Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven.
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6
Cook until tender, about 3 hours.
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7
Remove the pan from the oven.
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8
Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly.
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9
Refrigerate for at least 6 hours, or until the pork belly is firm.
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10
Crush the roasted peanuts in a food processor or with a mortar and pestle.
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11
Mix in the raw sugar.
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12
Set aside.
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13
Heat 1 tablespoon oil in a saute pan over medium-high heat.
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14
Add the garlic, white onions and preserved mustard greens.
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15
Saute for 2 minutes.
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16
Stir in the sweet soy sauce.
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17
Set aside.
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18
Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles.
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19
Sear on both sides in a little oil until golden brown.
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20
Set up a steamer and steam the gua bao until soft and fluffy.
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21
Open up the steamed buns.
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22
Spread each with 1/2 tablespoon of the hoisin and then top with a slice of pork belly and 1 tablespoon of the preserved mustard green mixture.
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23
Sprinkle with 1 teaspoon of the crushed peanuts and some chopped cilantro.
