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1
Heat the oil over medium-high heat in a large skillet or wok. Cook pork belly until lightly browned on the bottom, about 3 minutes. Flip pork belly and cook until lightly browned, about 2 minutes longer. Transfer pork belly to a plate and set aside.
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2
In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant. Add star anise and chili (if using), and sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes. Add rice wine and bring to a boil, stirring until sugar dissolves, about 2 minutes. Add five spice powder, dark and light soy sauces, and water and bring to a boil.
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3
Return pork belly to the skillet and reduce heat to low. Cover skillet and cook until pork belly is very tender, at least 1 hour or preferably 2 hours.
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4
Meanwhile, combine peanuts and sugar in a blender or food processor and pulse, stopping to scrape down the sides, until the mixture resembles a coarse powder, about 1 minute.
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5
Set a steamer over a pot of boiling water. Add buns, cover steamer and cook until buns are heated through and fluffy, about 3 minutes.
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6
Spread pickled mustard greens inside each steamed bun and set a piece of pork belly on top of mustard greens. Top pork belly with a pinch of the chopped cilantro and a sprinkle of the peanut powder. Serve immediately.
