Preheat the oven to 400°F. Pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces.

Line a sheet pan with foil. Place the sliced pork belly on the foil; arrange in an even layer. Roast 18 to 21 minutes, or until crisp around the edges and heated through. Transfer to a paper towel-lined plate, then transfer to a bowl. Add the hoisin sauce and stir to coat.

The USDA recommends reheating cooked pork to 140°F.

Meanwhile, wash and dry the fresh produce. Halve the lime(s) crosswise. Roughly chop the cilantro leaves and stems. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the carrots, the juice of 1 lime half (or 2 halves for 4 servings), and as much of the sliced pepper(s) as you'd like, depending on how spicy you'd like the dish to be.  In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Lay the cucumbers flat on a cutting board; smash with the back of a wooden spoon to break into uneven pieces, then cut crosswise into 1-inch pieces. Squeeze the remaining lime juice into a medium bowl. Add the smashed cucumbers, sesame oil, and up to half the chili crisp, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine.

Just before serving, wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave in 30 second intervals, or until just softened and heated through. Carefully open the buns; spread the sambal mayo on both sides, then fill each with the finished pork belly and carrot slaw.  Serve the finished buns with the cucumber salad on the side. Garnish the cucumber salad with the peanuts and as much of the remaining chili crisp as you’d like. Enjoy!