To prepare the pork belly, in a bowl, stir together the Chinese five-spice powder, salt, pepper and brown sugar. Coat the pork belly with the mixture and refrigerate overnight.

Preheat the oven to 250°F. 

Set the pork on a baking sheet and place a sheet of aluminum foil on top. Place 3 cans or a weight on top. Transfer to the oven and cook until the meat is falling apart, about 4 hours, brushing with the cherry-hoisin glaze (recipe below) 2 or 3 times during the last hour of cooking. 

To prepare the glaze, in a saucepan, combine the cherries, hoisin sauce and wine and simmer until slightly thickened.

To prepare the dough, in a food processor, combine the yeast, sugar, flour, baking powder, lukewarm water and canola oil. Pulse until well combined and then blend for 1 minute. Transfer the dough to a bowl and let rest in a warm place. 

Roll the dough into 1-ounce balls. Using a rolling pin, flatten them like a pancake to make round disk shapes, then let rise for 1 hour. 

Set up a bamboo steamer and bring water to a simmer.

When ready to serve, in a large sauté pan, sear the pork belly on both sides and paint it with the cherry-hoisin glaze. Transfer the pork to a cutting board and cut into slices 1/4 inch thick. 

Place some of the pork in the center of each dough round and top with the green onions and sesame seeds. Fold like a sandwich and steam in the bamboo steamer for about 4 minutes, then serve.