lettuce wraps method:

  1. In a medium mixing bowl, combine kraut, cilantro, mint, cabbage, carrots, sriracha, olive oil, lime juice, and rice vinegar together.  Prepare pieces of lettuce head to form cups.  Place a piece of sliced pork belly on the lettuce and top with slaw.  Garnish with roasted peanuts.

Pork belly method:

  1. In a coffee grinder or food processor, grind all spices.  Transfer to a bowl and stir in the orange zest, sugar, and salt.
  2. Rub the pork belly with the dry cure and refrigerate for 48 hours.
  3. On day 2, rinse the pork belly and place in a large roasting pan.  Preheat the oven to 200°F.
  4. Cover belly with rich chicken stock and cover pan. Place in oven and cook overnight, about 6 hours.
  5. Remove belly from braising liquid, drain, and cut into serving pieces.
  6. To serve, sear the fat side of the belly until crispy and glaze with bbq sauce.

Mustard BBQ Sauce method:

  1. In a medium saucepot, combine all ingredients and cook over medium-low heat for approximately 15-20 minutes. Season to taste with salt and pepper.