1. Score pork belly skin with a sharp knife making sure not to cut into the flesh. Wrap pork belly neatly and tightly in two layers of aluminum foil. Place pork belly on top of the steaming tray and cover with the stainless steel, steaming lid.
2. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press arrow up to select 45 minutes. Press START.
3. When finished with the first steam cycle, carefully empty drip tray and refill the water tank. Flip pork belly over and place back on the steaming tray and steam for another 45 minutes and then another 30 minutes, for a total of 2 hours. Empty the drip tray and fill the water tank as needed.
4. After 2 hours of steaming, cool pork belly, still wrapped, in the refrigerator for at least 5 hours or overnight.
5. Unwrap pork belly. Cut crossways into 1/2- inch slices. If using as a filling, halve slices so they fit into small bao buns.
6. Heat a deep non-stick frying pan on medium heat. Fry pork slices in batches on both sides until brown and crisp.
7. Take pork out of pan and set aside. Keep 1 tbsp of the rendered fat in the frying pan and discard the rest.
8. Fry ginger, garlic and chili in the fat on medium heat until fragrant for 2 minutes.
9. Stir together lemon juice, cooking wine, soy sauce, Char Siu, sugar and five spice powder. Add to the frying pan and simmer, stirring occasionally, on medium-low heat for 2-3 minutes until smooth. Add pork belly back in and simmer on low heat for another 5-7minutes, until the sauce is thick and sticky. Turn meat so it is well coated with the sauce. Keep warm.
1. Mix together Cucumber Pickle ingredients, except mint, and set aside.
2. Steam bao buns (see Steamed Bao Buns recipe). Open each bun and add one slice of sticky pork belly, a bit of the sauce and top with a bit of the Cucumber Pickle. Sprinkle with mint. Repeat with remaining buns and filling. Serve with hoisin and Sriracha sauce on the side, if desired.
Tip: Start steaming the pork belly the day before serving as it needs to be chilled for at least 5 hours or overnight.