Start by making pressure cooker kong bak but do not slice it until you are ready to serve them on that day. Keep them in the braising liquid and refrigerate it. Also make these momofuku flat steamed buns. It's less overwhelming not to do everything on the same day.
Reduce the braising liquid:
If you prepare the day before, you will see a white layer of fat on top and the liquid will be gel-like consistency after you refrigerate the kong bak. Remove the fat layer with a spoon and discard it. Bring it to a boil until the gel turns back into a liquid and remove the pork belly to a chopping board. Lower the heat and let the liquid simmer away for the next 20 minutes or a bit longer until the liquid is reduced and thickened to a syrup consistency. You can make it thicker if you like
On the day you plan to serve kong bak pau:
Slice the pressure cooked pork belly into about 1/2-inch thickness after resting it for 10 minutes. If you want to, you can pan fry the slices of pork belly on a pan without any oil until golden brown. This is optional
How to assemble kong bak pau:
Spoon the thickened sauce over the pork belly slices. Place one slice of kong bak in between the flat steamed buns. If you want to add a slice of cucumber or few sprigs of fresh cilantro leaves, please do so. I like it with just cilantro leaves. There you have it, kong bak pau.
Kong Bak Pau (Gua Bao - Braised Pork Belly Steamed Buns) https://whattocooktoday.com/caramelized-pork-belly-buns.html