Step 1

Pat the pork belly dry with a paper towel. Rub the olive oil all over the pork belly. Season evenly with the dry rub and salt.

Step 2

Preheat the oven to 285°F.

Step 3

Cut a sheet of tin foil large enough to wrap the pork belly. Make a boat out of the foil, set the pork belly in the boat, and secure it at the top so no steam escapes. Place the foil packet on a baking tray in the oven.

Step 4

Roast for 2 1/2 hours. After an hour, the pork will have shrunk, so tighten up the foil around the pork and continue cooking. After 2 1/2 hours, remove the tray from the oven. Turn the oven up to 475°F. Remove the pork from the foil and place it directly on the wire rack over the baking tray. Put it back in the oven for 5-10 minutes, until browned.

Step 5

Remove the pork belly from the oven. Allow it to rest for 10-15 minutes. Slice into 1/4” slices.

Step 6

In a bowl, mix together the cabbage and one tablespoon of the mayonnaise.

Step 7

In another small bowl, mix together the remaining mayonnaise and the Chili Crunch.

Step 8

Toast the buns.

Step 9

Spread the mayo on both sides of the buns. Layer on the pork belly slices. Top with the cabbage. Serve.