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In a large, heavy-bottomed pot or Dutch oven, heat over high heat and add the pork belly. Cook until the edges are nicely browned, which should take about 20 minutes.
Add the chopped onion and garlic to the pot, stirring everything together for about 2 to 3 minutes.
In a separate measuring cup or mixing bowl, combine the chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey, and shaoxing wine.
If desired, add a pinch of Chinese spices, such as star anise or cloves, to enhance the aroma, though this step is optional.
Pour the sauce mixture into the pot and stir well, scraping the bottom to deglaze it for about 2 minutes.
Add the water, mix thoroughly, and bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer uncovered for 20 minutes, stirring occasionally, until the pork belly is tender and the sauce has thickened.
While the pork is cooking, chop some cilantro, julienne the cucumber, and slice some red or green chili.
Steam the buns during this time as well.
To assemble, fill each steamed bun with the braised pork belly, cucumber, cilantro, and chili. Top with crushed peanuts before serving.
You can also serve the braised pork over rice or in a regular sandwich roll or baguette if you prefer. Enjoy!