Cut the pork belly into 1-inch thick and 3 inch long pieces.
In a large cast iron pot or dutch oven, heat oil over medium heat.
Sear the pork belly in a single layer for 1-2 minutes on each side. Repeat for all pork belly pieces. Remove and set aside.
In the same pot, toss in ginger and garlic and saute for 1-2 minutes until fragrant. To the pot, add water, rock sugar, star anise, bay leaf, Chinese five spice powder, white pepper powder, Shaoxing wine, soy sauce, and dark soy sauce. Add the pork belly pieces back into the pot.
Bring to a boil then reduce to a low simmer. Cover the pot with a piece of parchment paper and lid. Simmer on low for one hour.
After one hour, remove the lid and parchment paper and simmer for another 20-30 minutes or until the sauce has thickened into the consistency of warm honey. Flip the pork belly half way so both sides are evenly coated. Be sure to keep an eye on the pork belly to prevent it from burning.
Prepare the steamed baos and set aside until ready to assemble.
To assemble the bao, take a steamed bao and place cilantro on the bottom. Next, layer on a piece of the braised pork belly, a spoonful of braising sauce, more cilantro on top, crushed peanauts and a few slices of Thai chilis.
