I made these last week and they were great
Could not find the buns at the two asian markets I stopped at so I just made the buns at home (not hard)
Sous vide is the best. I did about 10 pounds of protein over the summer, including 5 pounds of pork belly, divided into portions and froze them.
I can do crispy pork belly thai style or red braise it on the fly. One of my favorites is bbqing it skin side down for a few hours until it gets extra crispy
and the meat is tender, seasoned with salt, sugar, pepper, and a touch of cayenne. Magical!