Tender braised pork belly with crispy crackling topped with pickled cucumber and carrots, cilantro, hoisin sauce and sriracha - all tucked into soft, pillow-y slider buns.
Braised Pork Belly
Salt and freshly ground pepper
Chinese five spice
2 to 3
Natrel Lactose Free 2% (just enough to cover the belly)
3 or 4
cloves of garlic, crushed
of fresh garlic, peeled and sliced
small cucumber, thinly sliced
small carrot, julienned
small slider buns
black sesame seeds
Hoisin sauce, to taste
Fresh cilantro sprigs
Sriracha, to taste
Crispy Crackling Braised Pork Belly
Preheat the oven to 250°F.
Generously season pork belly with salt and pepper on all sides. Rub the belly with Chinese five spice. Place the belly, fat side up, in a small, deep, oven-safe roasting dish and cover with Natrel Lactose Free. Add crushed garlic and ginger.
Roast, uncovered, for 3 hours. Remove the belly from the oven and place in another roasting dish, discarding the Natrel Lactose Free mixture. Turn the heat up to 400°F. Roast until deep golden brown, basting every ten minutes, for a total of 30 minutes or until the crackling is brown and crispy.
Remove from the oven, place on a plate or cutting board and let rest for 15 minutes before slicing into 1-cm slices.
Toss cucumber and carrot with salt and sugar. Let sit for 5 minutes, then rinse off and drain well.
If desired, brush the tops of the slider buns with a bit of oil, then sprinkle on black sesame seeds and toast.
Split buns in half and brush with hoisin sauce. Top with slices of pork belly, cucumbers, carrots, fresh cilantro, and sriracha. Enjoy immediately.