Ingredients

  • 2 tablespoons Chinese five-spice powder
  • 1 tablespoon black sesame seeds, toasted
  • 24 small brioche buns
  • 2 large carrots, julienned
  • 1 bunch cilantro, roughly chopped
  • 1 tablespoon cumin seeds, toasted
  • 8 large slices fresh ginger root
  • 4 cloves garlic, crushed
  • 1/4 cup honey
  • 1 tablespoon jalapeno, chopped, with seeds
  • juice of 1 lime
  • 1/3 cup light soy sauce
  • 1 bunch mint, roughly chopped
  • 1/2 head napa cabbage, sliced very thinly
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 2-pound slab pork belly
  • 1/2 head red cabbage, sliced very thinly
  • 1/2 red onion, sliced very thinly
  • 1/2 cup rice wine vinegar
  • 3 tablespoons sesame oil
  • 5 shallots, chopped
  • 1/3 cup mushroom soy sauce
  • 8 pieces star anise
  • 1/2 cup rock sugar, crushed
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon white sesame seeds, toasted
  • 1/4 cup Chinese cooking wine

Ready In 315 Minutes

Servings: 24

Cooking Instructions

For the Sesame Slaw

Step 1

  • Combine all of the vegetables and wet ingredients in separate bowls.
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Step 2

  • Add the wet ingredients to the vegetables, cover and refrigerate up to 24 hours. For the Pork Belly: Bring a large pot of water to a boil and place the pork belly in to boil for 20 minutes.
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  • Length: 1460 minutes

Step 3

  • Remove and allow to cool.

Step 4

  • Cut into 3-inch cubes and thoroughly dry with paper towel. In a heavy bottom pot melt the rock sugar and vegetable oil, stirring constantly.Once the sugar starts to caramelize and turn light brown add the pork cubes and brown on all sides.
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Step 5

  • Add the ginger, shallot, garlic, onion and fry for 8-10 minutes until vegetables soften.
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  • Length: 10 minutes

Step 6

  • Add the remaining ingredients and bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Braise for 3-4 hours until the pork belly is tender.
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  • Length: 240 minutes

Step 7

  • Remove the pork belly from the braising liquid to a cutting board and roughly chop, removing most of the skin and some of the larger fat chunks. To serve: split each brioche bun and fill with pork belly chunks and sesame slaw.
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