In a medium skillet over medium heat, saute farlic in 1 Tbsp olive oil until browned. Add pork to the pan and cook for approximately 1 to 2 minutes. Remove and set aside.

In a heavy bottomed large pot, combine water, both soy sauces, sugar, ginger, and mirin. Add lightly cooked pork and garlic to the braising liquid and bring the whole thing to a boil. Turn heat to low and simmer for about 1 hour with the lid on, stirring occasionally. After 1 hour, the liquid will reduce to about 6 Tbsp. Stir pork to coat well in the liquid.

To pickle the cucumbers, add cucumbers, salt, and sugar to a small bowl. Mix and set aside to pickle for 20 minutes.

To steam the buns, fill a roasting pan with 2" of water. Set 4 ramekins in the corners of the pan. Line a 9x13" pan with parchment paper, then spray with cooking spray. Add the biscuits in an even layer in the baking pan and set the pan on top of the ramekins within the roasting pan. Cover the roasting pan with foil and place over two burners on the stove. Bring water to a boil so the biscuits steam in the pan for approximately 8 minutes, until fluffy.

Split each biscuit open carefully with your fingers. Spread the bottom halves of the buns with hoison sauce and add braised pork and pickled cucumbers (you can even add a couple shakes of Sriracha if you want to add some heat!). Top with the other halves of the buns and serve immediately.