Pat the pork belly dry. If there's any skin, remove it or score lightly. Rub the pork belly all over with the kosher salt, black pepper, smoked paprika, and brown sugar. Let rest at room temperature for 20 minutes to absorb rub.

Sear

Preheat oven to 150°C (300°F). Heat vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat. Sear the pork belly, fat side down first, until deeply golden, about 4–6 minutes per side. Use tongs to turn and brown all sides for additional 3–4 minutes.

Braise

Add minced garlic, soy sauce, mirin (or sherry) and 120 ml water to the pan. Bring to a simmer, then cover with a lid or foil and transfer to the oven. Braise for 2 to 2 1/2 hours, or until the pork is very tender and the braising liquid has reduced and glazed the pork. Check at 90 minutes — add a splash of water if it looks dry.

Finish (optional smoky char)

Remove pork from oven and let rest 10 minutes. Slice into 5–7 mm thick pieces. For extra smoky char, briefly sear slices in a hot skillet 1 minute per side or blowtorch the edges until slightly caramelized.

Aji Panca Aioli

In a small bowl whisk together mayonnaise, aji panca paste, lime juice, grated garlic, honey, salt and black pepper until smooth. Taste and adjust acidity or spice: add more lime for brightness or more aji panca for heat/smokiness. Chill until ready to serve.

Cucumber & Carrot Slaw

Combine julienned cucumber and carrot in a bowl. Whisk rice vinegar, sesame oil, sugar and salt until sugar dissolves. Toss dressing with vegetables and let sit 10–15 minutes to soften slightly. Stir in toasted sesame seeds just before assembly.

Pickled Red Radish

Place thinly sliced radishes in a jar or bowl. Heat 60 ml rice vinegar, 60 ml water, 1 tbsp sugar and 1/2 tsp salt just until sugar dissolves. Pour hot brine over radishes, press down so they are submerged. Cool to room temperature, then refrigerate for at least 30 minutes (overnight for best flavor).

Bao Buns & Assembly

Steam bao buns according to package instructions (typically 6–8 minutes) until warm and pillowy. Keep covered so they don't dry.

To assemble: gently open a bao, spread about 1–2 tsp of aji panca aioli on the inside base. Add 1–2 slices of pork belly, a small handful of cucumber & carrot slaw, 2–3 slices of pickled red radish, a cilantro leaf, and a sprinkle of sliced scallion and crushed peanuts if using.

Serve immediately while pork and buns are warm. Provide extra aioli on the side.