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Export 7 ingredients for grocery delivery
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.
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