Very likely the braising liquid leans Japanese, but it's not the pork belly that sets this kakuni bao ($5, or two for $8) apart from a traditional gua bao. The sparingly decorated gua bao's most notable condiment is a blend of crushed peanuts and Taiwanese red sugar; the kakuni bao gets a Latin kick courtesy of onion jalapeño jam and a vital crunch from salt-and-pepper cucumber. A freshly steamed bun would kick it up another notch.
Deviant Chef
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