- In a small bowl, whisk together the soy sauce, sugar and five-spice powder. Transfer to an airtight container. Add the pork belly to the container and mix to coat well in the marinade. Cover and marinate for 8 hours or overnight in the refrigerator, turning the meat over a few times, if possible. Drain the meat and discard the marinade.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a dry, non-stick ovenproof pot, cook the green onions until charred, about 3 to 5 minutes. Add the broth and pork. Bring to a boil. Cover and cook in the oven for 2 hours or until the pork is starting to fall apart, turning the pork over halfway through cooking. Remove the pork from the cooking liquid and let cool on a plate. Refrigerate for 1 hour. Strain the cooking liquid through a sieve. Compost the green onions. Set the cooking liquid aside.
- On a work surface, cut the chilled pork into 12 slices.
- In a large non-stick skillet, lay out the pork slices. Cover with the reserved cooking liquid. Bring to a boil and let reduce, spooning the sauce over the meat, until the pork is nicely glazed and there is no cooking liquid left in the skillet, about 10 minutes.
- Cover the inside of the steamed buns with hoisin sauce. Fill with a slice of pork, cucumbers, green onions, cilantro and sliced chili pepper, if desired.
The pork freezes well.
Dark soy sauce is generally used to give a rich, appetizing colour to stir-fries and marinades. On the label, you should find the words “dark” or “black” and “thick”. It is often available in Asian grocery stores.