Pork Belly Sliders

Ingredients

• Rice wine vinegar

  ½ cup or 119g

• Limes

  Raw

  1 fruit or 67g

• Cumin

  Spices, cumin seed

  3 tbsp, whole or 18g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Red cabbage

  Red, raw

  ½ head, large or 567g

• napa cabbage, raw

  (sliced very thinly)

  6 ounce or 600g

• Carrots

  Raw

  2 cup chopped or 256g

• onion, red

  sliced

  ½ cup or 50g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Spearmint

  Fresh

  ¼ cup or 23g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 oz or 28g

• Black sesame seeds

  1 tbsp or 100g

• Onions

  Yellow, sauteed

  1 cup chopped or 87g

• Shallots

  Raw

  10 tbsp chopped or 100g

• Onions

  Raw

  ½ cup, chopped or 80g

• Ginger root

  Raw

  8 slices or 18g

• Garlic

  Raw

  4 clove or 12g

• Mushroom soy sauce

  84 gram or 114g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 95g

• Cooking wine

  Alcoholic beverage

  2 fl oz or 58g

• Water

  Plain, clean water

  2 cup or 473g

• star anise

  spice

  8 pieces or 800g

• Chinese five spice powder

  spice

  2 tbsps or 200g

• slider bun (brioche)

  bread

  24 servings or 2.4kg

• Honey

  0.03 cup or 8g

• Pork belly

  Fresh, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. For the Sesame Slaw: Combine chopped jalapeno, red cabbage (sliced very thinly), napa cabbage (sliced very thinly, carrots (julienned), red onion (sliced very thinly) cilantro bunch (roughly chopped), mint (roughly chopped), in a bowl)
2. Combine honey, rice wine vinegar, juice of one lime, cumin seeds (toasted), olive oil, sesame oil, and toasted white and black sesame seeds in a separate bowl.
3. Add the wet ingredients to the vegetables (above) and cover. Refrigerate up to 24 hours.
4. For the Pork Belly: Bring a large pot of water to a boil and place the port belly in to boil for 20 minutes.
5. Remove and allow to cool. Cut into 3 inch cubes and thoroughly dry with paper towel.
6. In a heavy bottom pot, melt the rock sugar in 2 tablespoons vegetable oil stirring constantly. Once the sugar starts to caramelize and turn light brown add the pork cubes and brown on all sides.
7. Add the ginger, shallot, garlic onion and fry for 8-10 minutes until vegetables soften.
8. Add the remaining ingredients, reduce to a simmer and cover with a tight fitting lid.
9. Braise for 3 to 4 hours until the pork belly is tender
10. Remove the pork belly from the braising liquid to a cutting board and roughly chop, removing most of the skin and som of the larger chunks of fat.
11. To serve: split each brioche bun and fill with pork belly chunks and sesame slaw.