• Cut the pork belly slices into equal sized chunks.
• In the slow cooker combine the sliced pork belly with hoisin sauce, honey, garlic and ginger. Stir well.
• Cook for 3 hours on high or 6 hours on low.
• Ahead of time prepare the bao buns according to their instructions. Stuff the cooked pork belly into the bao buns along with any other toppings of your choice.

Optional homemade pickles

• In a pan combine water, vinegar, salt and sugar to make a brine. Stir well.
• Bring to a gentle simmer for 5-10 minutes, stirring occasionally. Let the mixture cool slightly for a few minutes.
• Thinly and evenly slice mini cucumber and red onion. We recommend using a mandolin.
• Place the cucumber and red onion in a sealable heat-resistant container. Add aromatics such as dill and black peppercorns. Pour over the brine, leaving a little space at the top. Let the brine cool before sealing the lid.
• The pickles will be ready to eat after 30 mins, but even better after a few hours.