Wash and dry the fresh produce. Thinly slice the mushrooms. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the cucumbers lengthwise; thinly slice crosswise. Halve the lime(s) crosswise; squeeze the juice into a medium bowl. Add the sesame dressing; stir to combine. Add the cabbage and carrots, sliced cucumbers, and peanuts. Season with salt and pepper. Stir to combine. In a separate bowl, whisk together the soy glaze, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the mayonnaise and sweet chili sauce.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated and the liquid has cooked off. Transfer to a bowl. Wipe out the pan.

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. Heat the same pan on medium-high until hot. Add the pork belly pieces in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through. Transfer to a paper towel-lined plate. Carefully drain off and discard any excess fat.

The USDA recommends reheating cooked pork belly to 140°F.

Heat the same pan on medium-high until hot. Add the browned pork belly and curry-soy glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the sauce is thickened and the pork is coated. Turn off the heat.

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 sweet chili mayo on both sides, then fill each with the glazed pork belly, cooked mushrooms, and sliced green tops of the scallions. Serve the finished buns with the cabbage slaw on the side. Enjoy!