Serious Sandwiches: Brooklyn Butcher'S Red Cooked Pork Sandwich Recipe

• 4-5 lbs. pork belly (or fatty shoulder)
• 1 1/2 cups red wine vinegar
• 2/3 cups sugar
• 3 tablespoons salt
• 5 cloves garlic crushed
• 1 tablespoon red pepper flake or 4 whole chile de arbol
• 1 tablespoon grated fresh ginger
• 1 small Savoy Cabbage, shredded
• 1/2 cup rice wine vinegar
• 1/4 cup toasted sesame oil
• 1 tablespoon ground five-spice (cinnamon, coriander seed, cumin, black pepper, clove)

1. Cut meat into 2 inch sided squares that are 3/4 inch thick and combine well with all other ingredients in a oven proof container (cast iron skillet, half hotel pan, etc.) and cook at 350u0b0F. After the fat has rendered, toss every 10 minutes (about 1 hour), cooking until dark red and crispy.
2. Whisk all ingredients together but cabbage, taste and correct seasoning. Combine with cabbage at least 30 minutes before serving.
3. Remove pork from liquid and combine on a white wonderbread bun for a Momofuku-meets-Fette Sau style pork sandwich.
4. For bonus points, let strained liquid cool in the refrigerator over night, remove fat and reduce to syrup as a deeply flavored barbecue sauce for pork.

pork belly, red wine vinegar, sugar, salt, garlic, red pepper, ginger, savoy cabbage, rice wine vinegar, sesame oil, ground fivespice

Taken from www.seriouseats.com/recipes/2008/03/serious-sandwiches-brooklyn-butchers-red-cooked-pork-sandwich-recipe.html (may not work)