Pork Belly Bao Buns with Pickled Red Cabbage and Apple Slaw

**Prepare the Pork Belly:** Preheat oven to 300°F (150°C). In a large oven-safe pot or Dutch oven, combine soy sauce, rice wine, brown sugar, ginger, garlic, star anise (if using), and Chinese five spice (if using).

Place the pork belly in the pot, skin-side up if you have skin on, and add enough water to almost cover the pork belly. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.

Cook for 2.5 - 3 hours, or until the pork belly is very tender and easily pierced with a fork. The cooking time depends on thickness of the pork belly. Check frequently during the last 30 minutes.

Remove the pot from the oven and let the pork belly cool slightly in the braising liquid. Once cool enough to handle, remove the pork belly from the liquid and cut it into bite-sized pieces.

Reserve a few tablespoons of the braising liquid. If the sauce is too watery, boil it down on the stovetop. Discard the ginger, garlic and star anise.

Toss the cut pork belly with the reserved braising liquid.

**Prepare the Pickled Red Cabbage and Apple Slaw:** In a medium bowl, combine the thinly sliced red cabbage, apple, rice vinegar, sugar, and salt. Mix well. Let it sit for at least 15 minutes to allow the cabbage to soften slightly and the flavors to meld. Add mayonnaise, if using, and mix until combined.

**Assemble the Bao Buns:** Steam the bao buns according to package directions or until heated through and fluffy.

Open the steamed bao buns and fill each with a generous portion of the braised pork belly and the pickled red cabbage and apple slaw.

Garnish with chopped cilantro and sliced scallions. Serve immediately.