Crispy Pork Belly Sandwiches
1 Hr, 24 Min
12 Martin’s Slider Potato Rolls
1 Pound Pork Belly, skin removed and cut into cubes
2 Teaspoons Olive Oil
¼ Cup Dry Rub, of your choice
Sweet and Spicy Sauce of your choice
Dark Green Lettuce
Red Onion, sliced thin
Cucumber, shaved into ribbons
Red Chilies, sliced horizontal
Cilantro, roughly chopped
Preheat oven to 350 F.
Pat pork belly dry with a paper towel. Rub olive oil all over pork belly and season evenly with the dry rub.
Use tin foil to create a packet to wrap the pork belly. Fully close tin foil around the pork belly so no steam escapes. Place foil packet on a baking tray in the oven. Bake for one hour.
Remove from foil and place into air fryer.
Bake at 300 F in air fryer for 20 minutes, turning every 10 minutes and brushing with sauce if desired.
Remove the pork belly from the air fryer and assemble sandwiches.
Spread mayo on bottom buns. Layer lettuce, pork belly, onion, carrot, cucumber, red chilies, and a sprinkle of cilantro. Place tops of buns on and enjoy.