Been drinking all day and was making the recipe up as I went so bear with me as I try to piece it together. Made a brine that was 1/4 cup brown sugar, 1/4 cup salt, 1 tbsp each fennel seed, anise, five spice and chile flake. Brined overnight. Rubbed with salt and pepper and smoked it for 2 hours at 250-275 and then let cool for a bit, wrapped in foil and put in fridge to cool completely. Shredded some carrots, red onion and sliced some Serranos thinly and pickled them for a few hours. Sugar, salt, white vinegar and water. Wife did the buns, I wasn't paying attention but they kicked ass. Sliced the pork belly, seared under high heat with olive oil and then reduced heat. Added five spice, maybe 2 tbsp brown sugar, soy sauce, garlic, enough water to just cover it and a sprig of cinnamon and let it simmer and reduce for maybe 45 min. For the spread it was 1/4 cup peanut butter, 1/4 cup hoisin, 2 tbsp chili paste, 1 tbsp sesame seed oil and a teaspoon or two of soy and fish sauce. I used parsley, would have preferred cilantro but wife hates it. Cucumber would have been great too but we didn't have any. Shit was good though, would do again.