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Pat pork belly dry and season with salt and pepper.
Set Instant Pot to Sauté and heat the oil. Add pork belly and brown on all sides, about 2 min per side.
Turn off Sauté, pour in soy sauce, cooking wine, brown sugar, then stir in garlic and ginger.
Secure lid and cook on High Pressure for 15 min.
Let pressure release naturally for 10 min, then quick-release remaining pressure.
Set Instant Pot to Sauté and simmer cooking liquid until slightly thickened, about 3–4 min.
While the pork belly finishes, steam frozen bao buns stove top until fluffy.
Assemble buns! Layer pork belly, pickled greens/ cucumbers, cilantro, and crushed peanuts for crunch.