Prepare all the ingredients. Slice the pork belly into strips (approx. 2cm wide by 9cm long). Secure both sides of each meat slice with toothpicks to help them maintain their shape during cooking.

In a soup pot, combine 4 bowls of water with the braising sauce ingredients (curry paste, sugar, and soy sauce). Stir until well mixed.

Place the pork belly slices into the liquid. Braise over medium heat for about 40 minutes until tender and flavorful.

Steam the Gua Bao buns until soft and fluffy. Set aside.

Rinse the pickled mustard greens several times with fresh water to reduce saltiness and acidity. Shred them finely, blanch in boiling water, then lightly sauté in a pan with a bit of sugar. Set aside.

Open a steamed bun and place 1-2 slices of the braised curry pork inside (remember to remove the toothpicks).

Top with a generous amount of peanut powder, a sprinkle of powdered sugar, and fresh cilantro to finish.